I used white cabbage for this, the sort one makes use of for coleslaw, somewhat than the inexperienced Savoy cabbage.
Cabbage: reduce a slice off of the pinnacle, lay the slice reduce facet down, reduce into 4ths, then, reducing throughout, slice very finely: 1/16″ – 1/8″ (.3cm). Don’t use the core of the cabbage – you’ll acknowledge it once you see it.