How to Cut Cabbage

Prep: 10

Cook: 0

Total Time: 10

Yield: 8 people

Course: Side

Cuisine: American

Calories: 28kcal

Author: Jessica Gavin

Learn how to cut cabbage with this easy step-by-step guide. This cruciferous vegetable can be used for salads, stir-fries, sauteed, boiled and braises.

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

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