Shredding Cabbage (3 easy ways)

It doesn’t have to be difficult or time-consuming to shred cabbage for coleslaw, soups, or salads!

Instead of buying prepackaged cabbage, try one of these simple methods for making fresh, precisely textured shredded cabbage.

Cabbage Preparation Guide

• Clean the cabbage by rinsing it under cold running water and patting it dry. Remove any wilted or broken outer leaves and discard them.
• Place the cabbage on the chopping board, core end down. Cut the cabbage in half vertically through the core with the chef’s knife. Make four wedges by cutting each half vertically through the core.
• Place a cabbage wedge on the cutting board with one of the sliced sides facing down. Make an angled cut into the cabbage with the knife to remove the core. Rep with the last three wedges.

Shred The Cabbage

Using a knife: Each of the cabbage wedges should be shredded. Longer shreds are produced by cutting along the vertical edge; shorter shreds are produced by cutting along the horizontal edge.

With the mandolin: With the cut edge down, carefully run the wedge of cabbage along the mandolin with the blade of your choice.

With a vegetable peeler: “peel” the inner and coreless cut edge of the cabbage with a vegetable peeler.

Chef’s Advice

• Make use of a sharp knife! A sharp knife is less likely to cut you than a dull one, which may sound paradoxical.
• You don’t have to press down as hard with a sharp knife, thus slippage and cutting other items (like yourself) is less possible.
• Remember to cut away from rather than towards your body. If you’re used to cutting in the opposite direction, the action may feel unusual, but you’re much less likely to injure yourself!
  8 cups of shredded cabbage from one medium head of cabbage
  If you don’t plan on using all of your cabbage right away, cover the individual wedges in plastic wrap or store the shredded cabbage in an airtight container. Refrigerate for up to a week in the crisper drawer.

Cabbage Shredding Techniques (3 Ways)

It’s never been easier to shred cabbage, so put the premade stuff away!

Ingredients

• 1 head cabbage

Equipment

• Sharp chef’s knife
• Mandolin or vegetable peeler

Instructions For Shredding Cabbage

1. Rinse and dry the cabbage under cold running water. Remove any wilted or broken outer leaves and discard them. Place the cabbage on the chopping board with the core end up. Cut the cabbage in half vertically through the core with a chef’s knife. To make four wedges, cut each half vertically through the core one more.
2. Place one cabbage wedge on the cutting board with the cut side down. To remove the core, make an angled cut into the cabbage. Rep with the last three wedges.
3. Using a knife, shred: Each of the cabbage wedges should be shredded. Longer shreds are produced by cutting along the vertical edge; shorter shreds are produced by cutting along the horizontal edge.
4. Mandolin shredding: With the cut edge down, carefully run the wedge of cabbage along the mandolin with the blade of your choice.
5. Shred with a vegetable peeler: Peel the inner and coreless cut edge of the cabbage using a vegetable peeler.

Notes

• Notes for cutting: Make use of a sharp knife. You don’t have to press down as hard with a sharp knife, thus slippage and cutting other items are less possible. Remember to cut away from rather than towards your body.
• 8 cups of shredded cabbage from one medium head of cabbage
• Wrap the individual wedges in plastic wrap or place the shredded cabbage in an airtight container for storage. Refrigerate for up to a week in the crisper drawer.

Nutrition Information

Calories: 38kcal, Carbohydrates: 9g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 27mg, Potassium: 257mg, Fiber: 4g, Sugar: 5g, Vitamin A: 148IU, Vitamin C: 55mg, Calcium: 61mg, Iron: 1mg, Net Carbs: 5g