Place a head of cabbage on the cutting board with the stem side down. Cut in half lengthwise using a chef’s knife, cutting through the stem. Place the halves cut side down on the cutting board. Starting at the end opposite of the stem end, cut crosswise into thin slices, about ¼ to ½-inch thick.
If you want to slice the cabbage using a handheld grater, cut the cabbage head into quarters, and cut off the coarse stems from each of the wedges. Place the cabbage against the large holes on the side of grater, and move the cabbage up and down until the wedge is completely sliced.