Original Post: https://www.evolvingtable.com/?p=24588
How to Cut & Shred Cabbage
Knowing How to Shred Cabbage is a quick, simple skill that makes prep so much easier. With just a head of cabbage and a knife, you can slice it into thin, even strands in minutes for tacos, slaws, stir-fries, and more.
Servings: 8 servings
Ingredients
- 1 head of cabbage red or green
Instructions
- Remove any damaged or dark leaves from the head of cabbage. Place cabbage stem-side down on a cutting board and cut in half lengthwise.1 head of cabbage
- Put each half of the cabbage flat side down and cut in half again, going through the stem.
- Locate the stem in the center of each quarter and cut at an angle to remove it. Repeat with the remaining quarters.
- Place cabbage quarters flat-side down on the cutting board and cut into thin slices.
- Cut perpendicular to the slices to make smaller 1-2 inch pieces.
Video
Notes
Meal Prep & Storage
- To Store: Store a full head of cabbage wrapped in a slightly damp paper towel in the crisper drawer of the refrigerator, up to 2 weeks. Store raw sliced cabbage in an airtight container in the fridge, up to 3 days.
- To Freeze: Before freezing, any form of cabbage should be blanched and then shocked in an ice-water bath, to preserve freshness. Fresh shredded cabbage can be frozen in a large Ziploc bag with all the air removed, up to 4-6 weeks. Cabbage wedges can be flash frozen on a baking sheet for 6-10 hours, to prevent sticking together, then frozen together long term in a Ziploc bag, up to 4-6 months.
- To Reheat: If using the cabbage raw, move it to the fridge a few hours ahead, to thaw. If cooking the cabbage, there is no need to thaw it ahead of time.
Nutrition
Calories: 33kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 255mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1170IU | Vitamin C: 60mg | Calcium: 47mg | Iron: 1mg
