Learn how to cut cabbage for coleslaw, salads or tacos. Follow my easy step-by-step tutorial for how to cut and shred green or purple cabbage effortlessly!
Learn how to cut cabbage so you can add its tart, crunchy goodness to tacos, Asian salads, or make coleslaw. Below I’ll share with you how wash cabbage, cut the cabbage and then shred it using a sharp chef’s knife. This tutorial will help you be less intimidated by the idea of cutting cabbage.
Obviously, cabbage is the basis of sauerkraut and kimchi, two fermented foods with loads of probiotics for gut health. But whether fermented, raw, or cooked, cabbage is a nutritional dynamo. One half-cup serving packs in hunger-slaying fiber and almost half of a day’s requirement of vitamin C.
How to wash cabbage
First, remove and throw away any brown or damaged leaves.
Since cabbage grows very tightly with the outer leaves protecting the insides, I just wash the outside thoroughly under cold water. If you want, rinse the cut bits separately later, but it is not usually necessary.
How to cut and prepare cabbage
After washing, I assess again and peel off any outer leaves that look very tough.
Next, use a large chef’s knife, slice off the root of the cabbage and discard.
Now, stand the cabbage upright with the stem side down. Cut in half right through the middle all the way down to the stem.
Then, place the cabbage cut side down and cut the cabbage again in half to create four quarters. Remove the rest of the root of the cabbage by cutting it out diagonally.
Using a claw grip, thinly slice the cabbage alongside the short edge of the cabbage.
How to shred cabbage
Alternatively, you can use a wide vegetable peeler (affiliate link), sometimes called a cabbage peeler (!), to peel alongside the short edge for thinner shaved pieces. It usually helps to do this with the cabbage quarters for best results.
Now you can cook with the cabbage, toss it in salads or coleslaw or store in the fridge for up to three days until you’re ready to use it.
Recipes with cabbage
- Roasted Cabbage
- Healthy Coleslaw
- Tomato Cabbage Soup
- Stuffed Cabbage Rolls
- Asian Chicken Salad
- Fish Tacos with Coleslaw
- Grain Bowls with Shredded Cabbage
- Walnut Shrimp with Cabbage
- Lebanese Cabbage Salad
Frequently asked questions
Cut cabbage will oxidize, or turn brown, and is best eaten when freshly cut or shredded. If you’ll be using later, minimize browning by storing tightly wrapped in plastic or in an airtight container. Additionally, you can toss with lemon juice to fend off browning. Use within three days.
The whole head of cabbage can last up to two weeks in the crisper part of your fridge if wrapped in plastic. Cut or shredded cabbage, however, will last 2-3 days in the fridge.
Yes! If you have a box grater or a mandolin, you can use them to shred the quartered pieces of cabbage.
Yes, you can blanch and then flash freeze on a cookie sheet like many greens, but I only recommend if you plan on using the defrosted result in a cooked recipe like soup or a stir-fry. Defrosted cabbage will not retain its crispness.
While their cruciferous cousins, the Brussel sprout and cauliflower, might get more love on restaurant menus and in recipes these days, don’t forget about cabbage. Hope the tutorial helps ease the idea of cutting cabbage so you can include it in more of your meals.
For more cooking resources, check out:
- How to Cook Rice
- How to Freeze Garlic
- How to Cut an Onion
- How to Cut an Avocado
- How to Cook Chickpeas
- How to Make Oatmeal
- How To Make Oat Flour
- How to cut a melon
If you’ve found this cooking resource for How to Cut Cabbage helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with this technique. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
How to Cut Cabbage
- 1 cabbage
- Remove any damaged, stiff and/or browned outer layers of the cabbage and discard them.
- Wash the cabbage head thoroughly under cold water.
- Using a large chef’s knife, slice off the root of the cabbage and discard.
- Stand up the cabbage upright with stem side down and cut the in half through the stem.
- Place the cabbage cut side down, and cut the cabbage again in half to create 4 quarters.
- Remove the root of the cabbage by cutting it out diagonally.
- Thinly slice the cabbage alongside the short edge of the cabbage.
- Alternatively, use a wide peeler to peel alongside the short edge for thinner shaved pieces.
- Use in recipe or transfer to an airtight container and store in the fridge for up to 7 days.