Separate the cabbage leaves

• Cut the cabbage head in half and remove the core
• Peel off the outer leaves one by one, keeping them whole for wraps

Sort the leaves by texture

• Set the large, tender outer leaves aside for cabbage wraps
• Cut the firmer inner leaves into strips for stir-fries and quick cooking
• Chop the dense core into small pieces for soups and stews

Wash and dry

• Rinse all the leaves in cold water
• Drain well in a colander and pat dry

Store for the week

• Keep the wrap leaves stacked flat in a container
• Store the sliced and chopped pieces separately so they stay crisp