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Tutorial for how to cut cabbage, showing cabbage sliced in half

How to Cut Cabbage

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!
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Course: Main Course
Cuisine: Amerian
Prep Time: 5 mins
Total Time: 5 mins
Servings: 4 servings
Calories: 57kcal
Author: Yumna Jawad

Ingredients

  • 1 cabbage

Instructions

  • 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.

Notes

Storage: Store any cut cabbage in an airtight container or plastic bag in the crisper in the fridge for up to 3 days. You can add a paper towel to absorb the moisture and help keep them fresh.
Tools: I love using a wide vegetable peeler (affiliate link) for shredding cabbage. It's so much faster and the result is finer slices of cabbage.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It may vary based on the specific cabbage you use.
Photo Credit: Erin Jensen

Nutrition

Calories: 57kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 386mg | Fiber: 6g | Sugar: 7g | Vitamin A: 222IU | Vitamin C: 83mg | Calcium: 91mg | Iron: 1mg