Description
Learn how to easily cut and shred cabbage to prepare it for salads, slaws, or cooking. This quick and simple method breaks down a whole head of cabbage into evenly shredded pieces perfect for a variety of recipes.
Ingredients
Scale
Ingredients
- 1 head of cabbage (red or green)
Instructions
- Remove damaged leaves: Begin by discarding any damaged, wilted, or dark outer leaves of the cabbage to ensure freshness.
- Halve the cabbage: Place the cabbage stem-side down on your cutting board and carefully cut it in half lengthwise.
- Quarter the cabbage: Lay each cabbage half flat side down and slice each in half lengthwise again, creating four quarters.
- Remove the core: Identify the tough stem in the center of each cabbage quarter and cut at an angle to remove it. Repeat for all quarters.
- Slice thinly: Position the cabbage quarters flat side down and cut them into thin slices to shred the cabbage.
- Cut to size: Finally, cut the shredded slices perpendicular to create smaller pieces about 1-2 inches in size, perfect for cooking or salads.
Notes
- Use a sharp chef’s knife for clean cuts and safety.
- Red cabbage works well for colorful dishes, while green cabbage offers a mild flavor.
- Shredded cabbage can be stored in an airtight container in the fridge for up to 3 days.
- For finer shredding, use a mandoline or food processor with a shredding blade.
- Remove the core completely to avoid tough, inedible pieces in your dish.
