Chef Walter's techniques and suggestions.

Hey friends:
Cutting rolly, polly vegetables—like Brussels sprouts, cabbage, or other round, leafy greens—safely requires a steady hand and proper technique. Start by thoroughly washing the vegetables under cool running water to remove dirt or debris. Pat them dry with a clean towel to prevent slipping while cutting.
For Brussels sprouts, trim off the tough stem end, then slice them in half vertically for even cooking. If they're large, you can quarter them. For cabbage, first remove any loose outer leaves, then cut the head in half through the core. Place the flat side on the board for stability before slicing into wedges or shredding.
Always use a sharp knife—a dull blade can slip and cause accidents. Curl your fingertips inward, using a claw grip to protect them while guiding the knife. Work slowly and deliberately, keeping the vegetables steady. If the vegetable rolls, stabilize it by cutting a thin slice off one side to create a flat base.
Store any unused portions in an airtight container in the fridge. With these steps, you'll keep your fingers safe and your rolly polly veggies perfectly prepped for cooking.

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