Techniques Using Chinese Cabbage Published Dec 19, 2007 10:00 AM Techniques SHARE HALVING: A common mistake is to slice the cabbage crosswise, as when making coleslaw. That method leaves all the slices the same diameter, but not the same thickness, so they cook unevenly. Instead, follow the vertical shape of the cabbage. Christopher Hirsheimer SLICING: Most Chinese cooks prefer a cleaver for many uses. Use yours to make uniform wedges of similar density, so that the cabbage will cook evenly. Instead of a pile of cabbage shreds, you will have eight elegant wedges. Christopher Hirsheimer CORING: Chinese cooking is refined; a cook would never leave the cabbage uncored. Carefully use the cleaver to remove the hard core from each cabbage wedge. Christopher Hirsheimer COOKING: Heat the wok and place the heart of the cabbage, the densest part, in the center, the hottest spot, so that it will cook at the same rate as the delicate tops, which rest on the cooler upper sides of the wok. Christopher Hirsheimer MORE TO READ RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. READ NOW RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots. RELATED Quick-Pickled Beets This stress-free method will have you snacking on nature's candy without the post-canning cleanup.