 To julienne a cabbage, start by cutting the bottom core off, which will give you a flatter, more stable surface to work with. With your safe claw hand holding onto the cabbage, make a cut through the center. Next, place the cabbage flat on its side, then cut it in half again. Next, remove the core from the cabbage quarter with a diagonal cut. To julienne the cabbage, grip the cabbage with your safe claw hand and start at the tip. Working through the cabbage one slice at a time, rocking back and forth with the knife. Carefully walk your fingers backwards on the cabbage as you progress. Visit at cobluesandkitchen.com for more tips.