开始之前：准备工作 切长瘦形卷心菜 切圆卷心菜
新鲜的卷心菜可以通过卷曲的叶子来识别，对于圆形品种的卷心菜，叶子应该紧紧地包着，只有长形品种的叶子会稍微松一些。此外，叶子不能有变成褐色的迹象，还要看起来新鲜而不干枯。  绿卷心菜是圆形品种。它的叶子应该紧紧包在一起，外层是墨绿色，内层是淡绿色。 红卷心菜是另一个品种，它的叶子也是紧紧包在一起，外叶特别坚韧，而且所有的叶子都应该是紫红色的。 皱叶甘蓝也是一个圆形品种，但相对于绿色和红色卷心菜的叶子来说，皱叶甘蓝的叶子会起皱，而且比较松散。它的叶子颜色可以在深绿和淡绿之间。 大白菜是又高又瘦的，叶子呈淡绿色、较松散。 锋利的不锈钢菜刀有光滑，坚硬的刀刃。 只能用不锈钢刀。不要使用其他金属制的刀，因为卷心菜中的天然化学物质可以和其它金属发生反应。因此，卷心菜和刀都可能变黑。 用一张湿润的纸巾垫在切菜板和柜台之间，防止砧板左右滑动。  把纸巾浸在水中，挤出多余的水分。这样纸巾就有足够的张力来防止它和砧板左右滑动。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/1\/18\/Cut-a-Cabbage-Into-Wedges-Step-3Bullet1.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-3Bullet1.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/1\/18\/Cut-a-Cabbage-Into-Wedges-Step-3Bullet1.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-3Bullet1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"}  不要让纸巾一直湿透，因为湿透的纸巾会很滑。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/2\/2a\/Cut-a-Cabbage-Into-Wedges-Step-3Bullet2.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-3Bullet2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/2\/2a\/Cut-a-Cabbage-Into-Wedges-Step-3Bullet2.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-3Bullet2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"}  当然，如果你用了防滑硅胶垫，就没有必要用纸巾了。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/f\/f8\/Cut-a-Cabbage-Into-Wedges-Step-3Bullet3.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-3Bullet3.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/f\/f8\/Cut-a-Cabbage-Into-Wedges-Step-3Bullet3.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-3Bullet3.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"} 用温水和肥皂洗手，也要清洗切卷心菜需要用的工具。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/6\/6a\/Cut-a-Cabbage-Into-Wedges-Step-4Bullet1.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-4Bullet1.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/6\/6a\/Cut-a-Cabbage-Into-Wedges-Step-4Bullet1.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-4Bullet1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"}  用干净的自来水冲洗刀和砧板，洗掉所有肥皂泡沫。然后用干净的干纸巾把它们都擦干。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/6\/61\/Cut-a-Cabbage-Into-Wedges-Step-4Bullet2.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-4Bullet2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/6\/61\/Cut-a-Cabbage-Into-Wedges-Step-4Bullet2.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-4Bullet2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"}  先不要清洗卷心菜，要切好后再洗。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/5\/5e\/Cut-a-Cabbage-Into-Wedges-Step-4Bullet3.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-4Bullet3.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/5\/5e\/Cut-a-Cabbage-Into-Wedges-Step-4Bullet3.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-4Bullet3.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"} 长卷心菜的菜叶有些松散，一些是杆状的。最常见的品种是大白菜。 用手剥掉外面腐烂的菜叶。 长卷心菜叶子松散，不像圆卷心菜一样有厚厚的外层。所以你只需要剥掉枯萎，变色或损坏的叶子。 把卷心菜侧放，从顶部切到菜心。 在切长卷心菜的时候，不需要移动菜心。实际上保持菜心不动有利于切出楔形。因为菜心让菜叶连在一起，也就能够让楔形保持完整。 先翻转一下，让刀切面贴着砧板。然后沿纵向切成两半，变成四块。 由于这些卷心菜都是又长又瘦的，如果你想切得更窄的话，就得把一些叶子切掉了。 其实把卷心菜切成四块就算切完了，不过如果你觉得这么长还是太长了，也可以再给每块横着来一刀，减少它们的长度。 不过请注意，没和菜心连着的楔形容易掉叶子，所以如果你切好的楔形破坏了的话，还是能吃的。 用凉的自来水轻轻冲洗每块卷心菜，然后把它们放在干净的纸巾上晾干。  其实卷心菜里面通常是干净的，不过为了安全起见你还是应该用自来水冲洗一下。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/3\/3b\/Cut-a-Cabbage-Into-Wedges-Step-17Bullet1.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-17Bullet1.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/3\/3b\/Cut-a-Cabbage-Into-Wedges-Step-17Bullet1.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-17Bullet1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"}  洗的时候用滤锅兜住卷心菜，防止菜叶被自来水冲掉了。滤锅能兜住菜叶，而让流水通过。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/b\/b2\/Cut-a-Cabbage-Into-Wedges-Step-17Bullet2.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-17Bullet2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/b\/b2\/Cut-a-Cabbage-Into-Wedges-Step-17Bullet2.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-17Bullet2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"}  冲洗的时候不要擦洗叶子。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/1\/18\/Cut-a-Cabbage-Into-Wedges-Step-17Bullet3.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-17Bullet3.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/1\/18\/Cut-a-Cabbage-Into-Wedges-Step-17Bullet3.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-17Bullet3.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"}  冲洗干净后进行晾干，把它们在几层干纸巾上放几分钟，多余的水分会自动被吸走。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/2\/27\/Cut-a-Cabbage-Into-Wedges-Step-17Bullet4.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-17Bullet4.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/2\/27\/Cut-a-Cabbage-Into-Wedges-Step-17Bullet4.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-17Bullet4.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"} 圆卷心菜的叶子紧紧包着，呈球形。常见的品种包括绿甘蓝、红甘蓝和皱叶甘蓝。 用手剥掉卷心菜头脱落的任何硬的或损坏的外叶。  菜叶紧紧包着的圆卷心菜头有厚厚的外层叶子。可能这些叶子看上去不错，不过你还是应该在切卷心菜之前剥掉它们，因为它们往往比较硬而且不好吃。如果你打算生吃卷心菜，这一点更重要。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/0\/00\/Cut-a-Cabbage-Into-Wedges-Step-6Bullet1.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-6Bullet1.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/0\/00\/Cut-a-Cabbage-Into-Wedges-Step-6Bullet1.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-6Bullet1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"}  任何枯萎或变色的部分也必须剥掉。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/0\/0d\/Cut-a-Cabbage-Into-Wedges-Step-6Bullet2.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-6Bullet2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/0\/0d\/Cut-a-Cabbage-Into-Wedges-Step-6Bullet2.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-6Bullet2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"} 把菜放在中间，纵向切一半，从顶部中心垂直向下切到菜心。 如果你切开卷心菜，发现虫子已经把里面损坏了，其实卷心菜还能用，不过你需要把它放在在盐水中浸泡20分钟再用。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/f\/fb\/Cut-a-Cabbage-Into-Wedges-Step-7Bullet1.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-7Bullet1.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/f\/fb\/Cut-a-Cabbage-Into-Wedges-Step-7Bullet1.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-7Bullet1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"} 将每个半块切面朝下放，纵向再切一次，变成四块。 你可以就切成这样，不过这种楔形对于做很多菜来说还是太宽了。 把四块都翻过来露出切面，把每一块从底部切到中间，只要切掉菜心中间的一部分，而不是都切掉。  保留连着菜叶的菜心部分，这样有利于使每层菜叶连在一起。如果你把菜心都切掉了，菜叶可能就分散了。菜还能吃，不过楔形就被破坏了。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/3\/3d\/Cut-a-Cabbage-Into-Wedges-Step-9Bullet1.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-9Bullet1.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/3\/3d\/Cut-a-Cabbage-Into-Wedges-Step-9Bullet1.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-9Bullet1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"}  在菜心的顶部切一个三角楔形，不要切穿整个菜心。切下楔形的很大一部分，在后面留下薄薄一层。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/9\/9c\/Cut-a-Cabbage-Into-Wedges-Step-9Bullet2.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-9Bullet2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/9\/9c\/Cut-a-Cabbage-Into-Wedges-Step-9Bullet2.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-9Bullet2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"}  如果你只担心切掉了一些，还留下很大一部分，你也可以简单地剩下菜心。菜心比菜叶硬一些，不过煮熟了就变软能吃了。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/9\/9c\/Cut-a-Cabbage-Into-Wedges-Step-9Bullet3.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-9Bullet3.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/9\/9c\/Cut-a-Cabbage-Into-Wedges-Step-9Bullet3.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-9Bullet3.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"} 如果你想要小一些的楔形，就把每个四分之一块面朝下，沿纵向切，从顶端切到底部的菜心。 这一般是最适合的楔形大小。如果你想切得更小，它们可能就散开了。 轻轻用自来水冲洗每个楔形卷心菜，用干纸巾擦干。  卷心菜的内部通常是干净的，但为了安全起见，你还是应该用自来水冲洗一下。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/8\/83\/Cut-a-Cabbage-Into-Wedges-Step-11Bullet1.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-11Bullet1.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/8\/83\/Cut-a-Cabbage-Into-Wedges-Step-11Bullet1.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-11Bullet1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"}  用滤锅过滤一下切好的卷心菜，防止用自来水冲洗的时候一些菜叶掉落。滤锅会将菜叶留下，把水冲掉。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/d\/d9\/Cut-a-Cabbage-Into-Wedges-Step-11Bullet2.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-11Bullet2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/d\/d9\/Cut-a-Cabbage-Into-Wedges-Step-11Bullet2.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-11Bullet2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"}  清洗叶子的时候不需要用力擦洗。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/e\/e0\/Cut-a-Cabbage-Into-Wedges-Step-11Bullet3.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-11Bullet3.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/e\/e0\/Cut-a-Cabbage-Into-Wedges-Step-11Bullet3.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-11Bullet3.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"}  洗干净后要让菜干燥，把它们在几层纸巾上平放几分钟，多余的水会被自动吸干。    {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/9\/94\/Cut-a-Cabbage-Into-Wedges-Step-11Bullet4.jpg\/v4-459px-Cut-a-Cabbage-Into-Wedges-Step-11Bullet4.jpg","bigUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/9\/94\/Cut-a-Cabbage-Into-Wedges-Step-11Bullet4.jpg\/v4-759px-Cut-a-Cabbage-Into-Wedges-Step-11Bullet4.jpg","smallWidth":460,"smallHeight":306,"bigWidth":760,"bigHeight":506.31868131868134,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
选择卷心菜的新鲜菜头。 用不锈钢刀。 保持砧板稳定。 清洁你做菜的地方和做菜用品，要先确保你的手、不锈钢刀和砧板都是干净的，然后再开始。 首先要知道这种切法适合哪几种卷心菜。 去掉外层叶子。 沿着纵向切下一半。 把每一半卷心菜再切成两半。 如果你愿意，也可以继续横着切。 冲洗卷心菜。 首先要知道这种方法适用于哪种卷心菜。 剥掉外层的叶子。 沿着卷心菜头切一半。 把两个半块都切成四分之一个。 切掉一部分茎。 如果你愿意，你也可以把菜切成八块。 将卷心菜洗净。
https://www.wikihow.com/Cut-a-Cabbage-Into-Wedges https://www.wikihow.com/Cut-a-Cabbage-Into-Wedges https://www.wikihow.com/Cut-a-Cabbage-Into-Wedges
Before You Begin: Preparations Cutting Long, Skinny Cabbage Cutting Round Cabbage