Learn how to cut cabbage with this easy step-by-step guide. This crunchy cruciferous vegetable can be cut into wedges or shreds for fermented foods, salads, stir-fries, sauteed, boiled, and braises.
Recipe Science
- Removing the core from a cabbage before cutting ensures even slicing and prevents the tough, fibrous core from affecting the texture of the dish.
- Cutting cabbage into uniform pieces promotes consistent cooking and flavor distribution, whether you’re sautéing, fermenting, or using it raw in salads.
- Using a sharp knife to slice cabbage minimizes cell damage, preserving its crisp texture and reducing the release of water, which can make dishes soggy.
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“Cutting into quarters makes is easy to remove the entire core. Smart!”—Kris
Cabbage is a member of the brassica family, the same as brussels sprouts, broccoli, and kale. This economical leafy green comes in several varieties, like red, green, napa, savoy, and Chinese cabbage. When cut and cooked, it delivers a characteristic spicy taste, slight bitterness, and a hint of sweetness.
Historically cabbage only gets culinary appreciation when St. Patrick’s Day rolls around or you need a summer side dish. It’s the essential pairing for corned beef and cabbage and the base for a traditional coleslaw recipe. The crisp cruciferous cabbage leaves can be used for so much more! Kimchi and sauerkraut are notable favorites for fermented products. Cabbage can also be sauteed, used in a stir fry, braised, added to soups, and eaten raw for salads for a nutritional boost.
How to Cut Cabbage for Salad
The large round or cylindrical head may seem intimidating to cut initially, but it’s pretty easy! Use this technique to break down the head of cabbage into halves and then wedges. From there, take it further to slice the cabbage into thin shreds.
You only need a large cutting board, damp paper towels or kitchen towel to secure the board from moving, a chef’s knife, or a mandoline for quick shreds. This is a great vegetable to practice your knife-cutting skills!
Step 1: Preparation
Remove any tough outer leaves, especially if they are bruised, damaged, or eaten by insects. Rinse and dry the cabbage before cutting. If shredding, it can be washed using a salad spinner after.
Step 2: Cut in Half
Identify the bottom stem of the cabbage. Securely hold and carefully cut down through the stem to create two halves.
Step 3: Cut into Quarters
Place the flat sides of the cabbage (cut side down) on the cutting board. Cut each half into quarters by cutting down through the stem.
Step 4: Remove the Core
Flip the cabbage quarters over and carefully remove the thick core, which is tough to eat. If you are shredding with a mandolin or using large pieces for cabbage soups and stews, leave a small amount of the core intact to stay together. You can use these pieces for soups and braises.
Step 5: Slice the Cabbage
Use a chef’s knife to cut the quarters into thinly sliced pieces. For long shreds, cut through the length of the cabbage; for shorter shreds, turn the long side facing towards you and cut through the width.
For long napa cabbage, cut the width into desired sizes to make smaller shreds. I like to cut ⅛ to ¼-inch thick slices for coleslaw. Stir-fries and sauteed cabbage work best with thicker pieces, about ¼ to ½-inch thick.
Optional: Slice with a Mandolin
Use a mandolin for thin, even-sized shreds and set the desired thickness. Place the quartered piece flat side down. Use swiping movements to shred the cabbage quickly, but be careful not to cut your fingers as they get closer to the end of the wedge.
Frequently Asked Questions
Store whole heads of cabbage loosely wrapped in plastic or in a plastic bag for about 5 to 7 days. Cut pieces can be stored in an airtight container for up to 1 to 3 days as long as it has not been tossed in a dressing that contains salt. Do not wash cut cabbage until ready to use in a recipe.
The proper way to cut a cabbage is to start by removing any wilted or damaged outer leaves. Rinse the cabbage under cold water and pat it dry. Place the cabbage on a cutting board and cut it in half through the stem. Then, cut each half into quarters. Remove the core from each quarter by making a diagonal cut along the base. Finally, slice or chop the cabbage quarters to your desired thickness, whether for coleslaw, stir-frying, or other recipes.
Yes, you should wash cabbage before cutting it. Remove any wilted or damaged outer leaves, then rinse the whole cabbage under cold running water to remove any dirt or pesticides. Pat it dry with a clean towel before cutting. This ensures that the cabbage is clean and safe to eat.
To cut a cabbage into wedges, first remove any damaged outer leaves and rinse the cabbage. Place it on a cutting board and cut it in half through the stem. Then, cut each half into quarters by slicing through the stem again. To create wedges, cut each quarter in half once more, resulting in eight wedges. For smaller wedges, continue halving until you reach the desired size.
More Cabbage Recipes
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How to Cut Cabbage
Ingredients
- 1 head cabbage, green or red, savoy, or napa cabbage
Instructions
- Prepare the Cabbage – Remove any tough outer leaves, especially if bruised, damaged, or eaten by insects. Rinse and dry before cutting. If shredding, wash using a salad spinner after cutting.
- Cut in Half – Securely hold, and carefully cut down through the stem to create two halves.
- Cut into Quarters – Place cut side down on the cutting board. Cut each cabbage half into quarters by cutting down through the stem.
- Remove the Core – Flip the quarters over and carefully remove the thick core with a knife. If shredding with a mandoline or using the large pieces for soups and stews, leave a small amount of the core intact so that it stays together.
- Slice the Cabbage – Use a chef's knife to cut the quarters into thinly sliced pieces. For long shreds, cut through the length of the cabbage. For shorter shreds, turn the long side facing towards you and cut through the width.
Notes
- Using a Mandoline: Set the desired thickness and place the quartered pieces flat-side down. Use swiping movements to quickly shred the cabbage, but be careful not to cut your fingers as they get closer to the end of the wedge.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Damon West says
I put caraway in cabbage before or after cooking.
Jessica Gavin says
What a delicious addition!
Damon West says
Can I put cabbage in the freezer.
Jessica Gavin says
Great question! You can freeze cabbage. I prefer to use it for soups, stocks, or stews because freezing damages the cell walls of the vegetable. Freezing raw cabbage will prolong the shelf life for about 2 months. If you blanch and chill it, this will extend the shelf like from about 6 months. Blanching kills any spoilage organisms.
Kris says
Cutting into quarters makes is easy to remove the entire core. Smart!