So, it's not like coring an apple? Cuz I've done what you said... and that does make sense to me. But I always thought everyone dug way deeper. HAHAHA. *insert random teeth grin emoji*
it's just the core at the bottom, near the stem (the core doesn't run through the whole cabbage)-- so when you cut it in half lengthwise, you'll see a little triangle-shaped, dense core at the bottom, near where it grows from. that's the core-- it's also entirely edible, and can be eaten if sliced thinly (i.e. if I'm making sauerkraut or braised cabbage, I'll throw it in, but here since it's only getting briefly wilted, I discard).
Can you tell me about coring a cabbage? I feel like I don't do it "correctly," and would be interested in more info. (Also, *facepalm*)
I literally just take the little stem/core out-- almost like the opposite of taking the stem/core out of a tomato, if that makes sense?
So, it's not like coring an apple? Cuz I've done what you said... and that does make sense to me. But I always thought everyone dug way deeper. HAHAHA. *insert random teeth grin emoji*
it's just the core at the bottom, near the stem (the core doesn't run through the whole cabbage)-- so when you cut it in half lengthwise, you'll see a little triangle-shaped, dense core at the bottom, near where it grows from. that's the core-- it's also entirely edible, and can be eaten if sliced thinly (i.e. if I'm making sauerkraut or braised cabbage, I'll throw it in, but here since it's only getting briefly wilted, I discard).
THANK YOU. I feel like I was messing all my cabbage stuff up (strangely, I've become a cabbage fan).