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Cabbage is an excellent source of fiber, vitamin K, folate, calcium, iron, and other nutrients. It also contains antioxidants that fight cancer and heart disease.

Remove any tough outer leaves first.
Wash the cabbage well under running water. Then cut off the stem end and remove the core. Cut the head into quarters lengthwise. Slice each quarter crosswise into thin slices. Rinse the cabbage again. Drain well.

Cut off the stem end.
You can use red cabbage raw in salads, soups, stews, and stir fries. It also makes an excellent addition to coleslaw.

Slice the cabbage into thin strips.
Wash the cabbage well under running water. Remove any tough outer leaves and cut off the core. Cut the cabbage into thin slices.

Rinse with cold water.
Therefore, to make the most of your red cabbage, rinse it well under cold running water. Additionally, this will remove excess dirt and help prevent spoilage.

Drain well.
Lastly, if you’re making a salad with red cabbage, drain off any excess liquid by placing the cabbage in a colander and letting it sit for at least 30 minutes. This will allow the moisture to evaporate naturally.

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