Greens - roughly chopped
![](/en/cookbook/basic/vege_cut/img/big_pieces_im01.jpg)
![](/en/cookbook/basic/vege_cut/img/big_pieces_im02.jpg)
After removing the roots, cut the greens into 4 to 5 cm (2 in.) width pieces.
Cabbage - roughly chopped
![](/en/cookbook/basic/vegetables/img/cabbage_im10.jpg)
![](/en/cookbook/basic/vegetables/img/cabbage_im11.jpg)
![](/en/cookbook/basic/vegetables/img/cabbage_im12.jpg)
Separate the leaves, place the knife diagonally along the core to remove. Cut the leaves in half lengthwise, stack, and then cut into 3 - 4 cm (1.2 to 1.6 in.) wide strips.
Tomatoes - roughly chopped
![](/en/cookbook/basic/vege_cut/img/big_pieces_im06.jpg)
![](/en/cookbook/basic/vege_cut/img/big_pieces_im07.jpg)
![](/en/cookbook/basic/vege_cut/img/big_pieces_im08.jpg)
![](/en/cookbook/basic/vege_cut/img/big_pieces_im09.jpg)
Use the tip of a knife to carve out the stem, then cut into half horizontally. Cut the tomato vertically and horizontally into 1 to 1.5 cm. (0.5 in.) width pieces. If you want to remove the seeds, use your fingers to scoop these out after cutting in half horizontally.