Remove the loose outer leaves and rinse the head of cabbage with water.
On a cutting board, use a chef's knife to slice the head in half through the core. Slice each half into quarters.
Use the knife to remove the core from the wedges.
You can cook the cabbage in wedges or coarsely chop it. To chop, lay a wedge, cut side down, on a cutting board. Hold the knife perpendicular to the wedge and cut it into 1/4-inch-wide pieces. One medium head equals about 6 cups chopped cabbage.