How to Chop a Cabbage

Like a lot of green vegetables, cabbage is a terrible thing when overcooked. However, raw or lightly steamed it has a lovely flavour and crunch.

Hand drawing of two green cabbages - a savoy and a sweetheart

Just like lettuces, which I wrote about in an earlier tutorial (here), there are many different varieties of cabbage. And just like lettuces, cabbages share the same kind of leafy structure!

To chop a whole cabbage, you can just start chopping slices off the top! (For rounder cabbages like savoy, it’s easier to start by chopping them in half, then placing them on the cut side to chop.)

Hand drawing of a sweetheart cabbage with cutting guidelines (grey dotted lines)

Because the cabbage is made of layers of leaves, it falls apart into thin strips once sliced. For cooking, I’d recommend slices about 1cm thick, but for salads I’d try to chop slightly thinner slices.


However, although they keep better than lettuces, cut cabbages don’t last for very long. So if you only want a little cabbage, peel a few leaves off the outside of the cabbage by hand. You can then stack them to make your job easier, and cut slices just as above.

Hand drawing of a pile of cabbage leaves with cutting guidelines (grey dotted lines)

These slices of cabbage take no longer than 5 minutes to cook, whether boiled, steamed, or stir-fried. It should become a slightly brighter green and soft (but not soggy!) when cooked.

(To make sure the whole cabbage is cooked at the same time, you may want to pull the leaves off the thickest, toughest part of the stem before cutting, but this is of course optional. )

How to Chop a Mushroom – into chunks or slices

If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)

We have a bit of a love/hate relationships with mushrooms in our house. By which I mean, two of us love them, one is indifferent, and one of us hates them.

Hand drawing of a pair of chestnut mushrooms, with the stalk and cap labelled



Mushrooms are a type of fungus, and there are actually a lot of different varieties. However, the ones you’ll see most often in supermarkets are closed-cup, chestnut, or button mushrooms.

These mushrooms have already had some of the prep done for you. All that’s left are the stalk and cap, so you can eat the whole thing!




You don’t even need to wash mushrooms; in fact it’s best to avoid getting them wet. Not only will it make them feel kind of slimy, it makes it very easy for mould to grow on mushrooms. (Mould growing on mushrooms has always amused me, a little fungus growing on a big fungus, but I digress.)

Hand drawing of the cap of a chestnut mushroom, showing the inside




If your mushrooms are getting a little old, however, you may want to peel them. It’s actually easiest to do this with your fingers! Start by pulling the stalk off the mushroom. You can then reach into the middle of the mushroom and get hold of the edge of the skin, close to where the stalk was. Then, gently pull it off.




To chop your mushrooms, it’s easiest to start with them lying on their caps. For chunks, you can just quarter them.

Hand drawing of a chestnut mushroom showing cutting guidelines (grey dotted lines)

If you’d rather have sliced mushrooms, start by chopping them in half. Then place the mushroom on its cut side as you slice it. I like slices about half a centimetre (1/4 inch) thick.

Hand drawing of a halved chestnut mushroom showing cutting guidelines (grey dotted lines)

Mushrooms can be eaten raw or cooked, but an overcooked mushroom is rubbery and chewy. To fry mushrooms, simply heat them in a frying pan for anywhere between 5 and 20 minutes! It really depends on how well-done you like your mushroom.

How to Make Stir-Fry (or should that be Steam-Fry?)

We love stir-fry in our house, in fact it’s kind of the default meal option! Now a proper stir-fry is cooked hot and fast, and preserves a lot of the vitamins and minerals in your food. This dish that we call stir-fry is really more of a steam-fry – it starts with a little frying to really get the flavours going, then gently steams the vegetables in their own moisture.

You will need:

  • a sharp knife
  • a chopping board
  • a wok or deep saucepan with lid

and the ingredients (for four people):

  • a little oil
  • 2 medium onions
  • 2-3 carrots
  • 1 bell pepper
  • beansprouts
  • leafy green vegetable such as baby spinach
  • frozen prawns or unsalted cashew nuts


Start by placing your pan on a gentle heat. Add a little oil (less than a teaspoon is fine), and slice your onion. (You can find more detailed instructions here: onions)

Add your onion to the pan, along with any spices you want to use. This recipe gets plenty of flavour from all the lovely veggies, but a little ginger or Chinese five spice is also nice.

Photograph of a wok with a layer of sliced onions, lightly sprinkled with powdered ginger

While your onion is gently frying, cut your carrots into sticks, then add them to the pan. (More detailed cutting instructions here)

Photograph of a wok with a layer of carrot sticks on top of sliced onions

Once you’ve added your carrots, put the lid on so the vegetables can steam. The dish will take about 20 minutes from this point.

Cut your bell pepper into strips (chopping tutorial here), then add them to the pan.

Photograph of a wok with a layer of red pepper strips on top of carrots & onions

While your other vegetables are cooking, check your beansprouts and leafy greens over for any that don’t look tasty.

Five minutes before serving, add your prawns (if you’re using them) and beansprouts to the pan.

Photograph of a wok with a layer of prawns on top of red pepper, carrots & onions

Photograph of a wok with a layer of beansprouts on top of prawns, red pepper, carrots & onions

Finally, add your leafy greens. (You could use frozen peas instead, but they’re harder to pick up with chopsticks!)

Photograph of a wok with a layer of pak choi on top of beansprouts, prawns, red pepper, carrots & onions

The stir-fry is cooked when the greens wilt down ever so slightly, and turn a brighter shade of green – this usually takes less than 5 minutes.

Photograph of a wok with a layer of pak choi on top of beansprouts, prawns, red pepper, carrots & onions

Stir everything together before serving. If you’re using cashew nuts instead of prawns, add them now.

Photograph of white bowl filled with stir-fried vegetables and cashew nuts on egg noodles

This dish looks like a rainbow on a plate! I like it with rice or noodles, but it’s also delicious just as is. Serve with soy sauce; you can add some during cooking but I think it’s nice to let everyone season to their own tastes.

If you want a sweeter dish, try adding a tin of pineapple along with the beansprouts. And if you fancy a little chilli kick, some sweet chilli sauce goes beautifully!

If you make stir-fry with this recipe, I’d love to see a picture of your finished dish!