How to Cut Cabbage Into Slices, Shreds, Chunks, and Wedges
Whether you need cabbage for slaw, soup, or a side dish, the best way to cut it is easier than you may think.
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Having a head of red or green cabbage on hand means you're just minutes away from prepping your pick of hearty slaws, soups, stir-fries, and sides. First, though, you'll need to know how to cut cabbage efficiently and safely. And while it may seem intimidating to break into a whole head, all you’ll need are two simple tools and a few easy tips to get the job done.
Related: 5 Types of Cabbage You’ll Find at the Grocery Store—and the Best Ways to Use Them
Why We Love Cabbage
Cabbage, a cruciferous vegetable containing a tough core surrounded by layers of thick, sturdy leaves, is hardy enough to last for months in your crisper drawer. It's also affordable and versatile, starring in everything from sauerkraut and stuffed cabbage rolls to coleslaw and cabbage soup. Served raw, it adds crunchy freshness to slaws and salads. Cooked, it softens and mellows out, even turning delectably sweet when allowed to caramelize.
Before You Cut: Wash the Cabbage
Before you break out the cutting board, give your cabbage a thorough rinse under cold water. Next, remove the thick outer leaves: Not only are they tougher than the inner ones and can be unpleasant to chew, they’ve also protected the cabbage from dirt and other contaminants and have no business making it into your final dish.
Tools for Cutting Cabbage
You’ll only need two pieces of equipment to turn a head of cabbage into slices, shreds, or wedges:
Cutting Board: Always secure a cutting board to ensure it doesn’t move around while you’re using it. To do so, place a few damp paper towels or a damp kitchen towel on the counter, then set the cutting board on top.
Chef's Knife: This is no place for a paring knife. Instead, you'll want to break out a sharp chef’s knife with a blade long enough to cut through the entire head of cabbage.
Related: 6 Ways to Prevent Your Cutting Board From Slipping, According to a Chef
How to Cut Cabbage
How you cut up a head of cabbage will depend on what it is being used for. Here are the most common preparations.
Tips
No matter what technique you choose, always be sure to use your non-dominant hand to hold the cabbage steady, bending your knuckles to keep your fingers blunt against the blade.
Coring
If you’re planning on shredding or chopping the whole head for a stir-fry or slaw, first you'll need to remove the cabbage’s tough core.
Cut cabbage in half from top to bottom.
Angle your knife and cut through each side of the core to free it.
Pull it out and discard the core.
Shredding
To shred cabbage, first you need to core it. Next:
Place one-half cut-side down on your cutting board, then slice crosswise into thin shreds. If your cabbage is large, cut each half into quarters to make shredding easier.
Alternative techniques:
Food processor: Cut the quarters into large chunks and run them through a food processor fitted with the shredding blade.
Mandolin: Slice the quarters (carefully) using a mandolin.
Uses: Shredded cabbage is perfect for making a creamy coleslaw, stir-fried noodle dish, or a 20-minute sautéed side.
Slicing
Slicing cabbage into rounds primes them for grilling, roasting, or pan searing.
Keeping the core intact, slice cabbage from top to bottom into 1-inch thick discs.
Uses: Give this technique a try with this simple side.
Tips
If you're cooking wedges or steaks, leaving the core intact will help keep the individual pieces from falling apart.
Chopping
For bite-size chunks of cabbage that will cook up quickly, try chopping.
Cut the head in half and remove the core.
Place the halves cut side down on your cutting board. Make vertical cuts, ½ to 1 ½ inches apart, depending on how big you want them.
Cut horizontally to produce chunks.
Uses: Use the chunks for a hearty twist on a BLT or in this sweet-tangy Southern side.
Cutting Into Quarters
To make large wedges:
Cut the cabbage in half from top to bottom but don't remove the core.
Halve each piece lengthwise to make four quarters.
Uses: Try this convenient sheet-pan meal or a feast of corned beef and cabbage using your Instant Pot.
Read the original article on Martha Stewart.
