Have you ever wondered how to cut cabbage?

Cabbage is a versatile and nutritious veggie that can be enjoyed in countless ways. Whether you’re making a crunchy coleslaw, a hearty soup, or a vibrant stir-fry, knowing how to properly cut cabbage is essential for achieving the desired texture and appearance in your dishes. Don’t let the large and dense head of cabbage overwhelm you. We will show you just how easy it is to cut cabbage with very little skill needed.

In this blog post, we’ll explore the different ways to cut cabbage, from basic wedges to fine shreds. Plus, we will provide helpful tips for making the process safe and efficient. Get ready to unlock the full potential of this humble vegetable and impress your friends and family with your newfound cabbage-cutting skills!

What is Cabbage?

Cabbage is a leafy green or purple vegetable. It belongs to the Brassica family which also includes broccoli, cauliflower, and kale. Cabbage is known for its crunchy texture and mild, slightly peppery flavor. It can be eaten both raw or cooked.

This vegetable is not only versatile in the kitchen but also highly nutritious. It is an excellent source of vitamins C and K, fiber, and various antioxidants, which help promote overall health.

Types of Cabbage

There are several different types of cabbage, each with its own unique characteristics, making it versatile for various culinary uses. The most common variety is green cabbage. It has smooth, pale green leaves and a firm, tightly packed head. It’s widely used in salads, slaws, and soups, as well as for making fermented foods like sauerkraut. 

Red cabbage, which has dark purple-red leaves, offers a slightly more peppery flavor and is often used for its vibrant color in salads, pickles, and coleslaw. The leaves of red cabbage are also a bit tougher than green cabbage, which can make it a good choice for cooking or pickling, as it holds up well in heat.

Another popular type is Savoy cabbage, which has crinkled, ruffled leaves and a mild, sweet flavor. Its texture is softer and more delicate than green cabbage.

Then there’s Napa cabbage, also known as Chinese cabbage, which has a long, oblong shape and pale green, crinkled leaves. It has a tender texture and mild flavor. It’s commonly used in Asian cuisines.

Bok choy is a type of cabbage with dark green, leafy tops and white stalks. It is popular in Chinese dishes and offers a crunchy, slightly bitter taste when cooked. 

Each type of cabbage has its own distinct qualities, making it suited to different culinary traditions and personal preferences.

How to Cut Cabbage: Wedges

Cutting cabbage into wedges is simple and quick and can be done by even “novice” at-home chefs.

First, remove the outer leaves. Start by pulling off any tough, wilted, or damaged outer leaves from the cabbage. You want to work with the fresher, inner leaves.

Next, cut the cabbage in half. Place the cabbage on a sturdy cutting board. With a sharp knife. Cut the cabbage straight down the middle, through the core, creating two halves.

Once you have two halves, cut each half into wedges. Take each half and place it flat-side down. Depending on the size of the cabbage and how thick you want your wedges, cut each half into 2-4 wedges. Aim to cut through the core with each slice so that the wedges hold together better. 

If you feel like you want to trim the core of the cabbage, you can use your knife to cut out the thick core from each wedge. But this is optional depending on how you plan to cook the cabbage.

How To Cut Cabbage: Shredded

Shredding cabbage at home is quick and easy. It can be done using a few different methods depending on the tools you have available.

Using a Knife

First, Remove the outer leaves. Start by peeling off any damaged or wilted outer leaves. Cut the cabbage in half. Slice the cabbage in half through the core, then cut each half into quarters. Next, trim out the core by using a knife to cut out the tough, triangular core from each quarter. Finally, shred the cabbage by laying each quarter flat on the cutting board and slice it into thin strips, working from the stem to the tip of the leaves. Aim for even, thin slices for the best texture.

Using a Mandoline

Follow the same steps as above to remove the outer leaves, cut it in half, and trim out the core. Using the mandoline slicer, set the blade to your desired thickness, and carefully run the cabbage halves or quarters along the slicer. The mandoline will give you very thin, even shreds. As always when using a mandoline, be cautious and use the hand guard to protect your fingers from the sharp blade!

Using a Food Processor

Like the other methods, follow the same steps as above to remove the outer leaves, cut it in half, and trim out the core. Fit your food processor with the shredding disk. Place the cabbage quarters in the feed tube and pulse until the cabbage is finely shredded. This method is quick and works well for large quantities.

Ways to Enjoy Cabbage

Here’s a list of delicious ways to enjoy cabbage, whether you like it raw, cooked, or fermented:

Coleslaw – Classic and refreshing, made with shredded cabbage, carrots, and a tangy dressing (mayo-based or vinegar-based). And try it with a twist, like our Apple Slaw  or Carrot Butternut Slaw recipes.

Sauerkraut – Fermented cabbage, often served as a side or topping for sausages, hot dogs, or sandwiches.

Stuffed Cabbage Rolls – Blanched cabbage leaves filled with a mixture of meat (like beef or pork), rice, and herbs, then baked in tomato sauce.

Cabbage Stir-Fry – Quick and easy and perfect for stir-fry recipes. 

Cabbage Soup – A hearty, comforting soup made with cabbage, vegetables, and sometimes meat or beans for protein.

Roasted Cabbage – Thick wedges of cabbage drizzled with olive oil, seasoned with salt, pepper, and herbs, then roasted until tender and caramelized. We also like adding a little extra flavor with our Dijon Roasted Cabbage recipe. 

Grilled Cabbage – A perfect side dish for any BBQ dinner. 

Salads – Cabbage is a perfect base or as a topping of any salad.

Cabbage in Tacos – Shredded cabbage makes a great crunchy topping for tacos, especially fish or carnitas tacos.

Cabbage Wraps – Use whole cabbage leaves to wrap fillings, like seasoned ground meat, rice, or veggies, for a low-carb alternative to tortillas.

Spring Rolls – Cabbage is perfect for any spring roll or spring roll bowl. 

Grain Bowl – Cabbage makes a great crunchy topping to your favorite grains.

Each of these methods highlights cabbage’s versatility, whether you’re looking for something fresh, savory, or tangy!

For even more cabbage recipes, check out The Produce Moms’ Pinterest boards. Enjoy!