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Original Post: https://www.evolvingtable.com/?p=24588

Shredded red cabbage on a cutting board.
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5 from 4 votes

How to Cut & Shred Cabbage

Learning how to cut and shred cabbage is an incredibly easy skill that any home cook can master in 5 minutes or less! By washing, prepping, and slicing cabbage yourself, you can add a cheap and healthy crunch to your favorite recipes.
Prep Time5 minutes
Total Time5 minutes
Course: Dinner, lunch, Side Dish
Cuisine: American
Servings: 8 servings
Author: Jennifer Deppa

Ingredients

  • 1 head of cabbage red or green

Instructions

  • Remove any damaged or dark leaves from the head of cabbage.
    Removing the loose and brown leaves from the outside of a head of cabbage.
  • Place cabbage stem-side down on a cutting board and cut in half lengthwise.
    A head of cabbage with the stem side down on a cutting board being cut in half lengthwise.
  • Put each half of the cabbage flat side down and cut in half again, going through the stem.
    Cutting a cabbage head into quarters, or wedges.
  • Locate the stem in the center of each quarter and cut at an angle to remove it. Repeat with the remaining quarters.
    Removing the core of the cabbage by cutting at an angle with a knife.
  • Place cabbage quarters flat-side down on the cutting board and cut into thin slices.
    Shredding cabbage by thinly slicing it with a knife.
  • Cut perpendicular to the slices to make smaller 1-2 inch pieces.
    A knife cutting cabbage into thin 1-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