If you see worm holes or other signs of pests, soak the cabbage in salt water for 20 minutes before you continue. [1] X Research source
If you’re making wedges, leave a thin white layer to hold the leaves together. You can leave the cabbage in quarters, or cut each one in half to make eight smaller wedges.
You can also shred with a mandoline slicer, a grater with large holes, or a food processor’s grating disk. Mandoline blades can be dangerous to inexperienced users, so select a model with a hand guard. [3] X Research source You can slice across the wedge for short slices, or along the wedge for longer ones. Either way is fine for any recipe.
Store shredded cabbage in a bowl, under cold water with a squeeze of lemon juice. Cover in plastic wrap and refrigerate.
Napa cabbage looks similar to a head of Romaine lettuce, with thin, tightly packed leaves. [4] X Research source Bok choy has a long, thick white stem with several branches. The leaves are dark green and clustered at one end.
You do not need to chop the base off Napa cabbage.
Avoid carbon steel knives, which can leave black marks on the cabbage.
Both the stem and leaves of napa cabbage and bok choy are edible.
The bok choy leaves may require less cooking time than the stems. Consider adding them 5–10 minutes after you start the stems.
