Q&A for How to Clean Cabbage

You might have handled it roughly. If there are rotting/black parts, that's a reason, too.

If they aren't too dirty, browned, ripped up, or spotted, yes.

You don't have to. Just chop it up to use!

Cooking the cabbage is fine, and the vinegar smell usually diminishes during cooking. Rinse the cabbage under cold water for a few minutes to help remove the smell. If it persists, blanch the cabbage in boiling water for a minute before cooking.

Peel off the outer leaves, then gently separate the remaining leaves while keeping them as intact as possible. Prepare a soaking solution by filling a large basin or bowl with cold water and adding salt or vinegar (about 1 tablespoon of salt or 1/2 cup of vinegar per quart of water). Soak the leaves in this solution for 20-30 minutes to draw out any hidden insects, then rinse each leaf thoroughly under running cold water.

After washing and chopping the cabbage, make sure it's thoroughly dried to prevent sogginess. Dress your coleslaw just before serving to avoid wilting, and chill it in the fridge for at least an hour to enhance flavor and freshness. Store leftovers in an airtight container in the fridge to maintain freshness and prevent odor absorption.

Washing cabbage with vinegar can help clean it and may remove some surface contaminants, but it's not a guaranteed method for eliminating tapeworms or other parasites.

Yes, coring the cabbage is recommended, especially for certain recipes. First, remove any wilted outer leaves. Then, place the cabbage stem side up on a cutting board, and with a sharp knife, cut around the core at an angle to remove it. This helps the cabbage cook more evenly and makes it easier to chop or slice.

Check the outer leaves for holes or chewed areas, which can indicate bugs or worms. Gently separate the leaves to examine the crevices, as bugs often hide there. Look for movement, eggs, or larvae, and use light to help reveal any hidden bugs.