How to Shred Cabbage the Easy Way

This tip is a money saver and makes shredding cabbage quick and easy!

When making a batch of coleslaw, it’s tempting to spend the extra cash to buy your cabbage pre-shredded. If you’re looking to make enough coleslaw for a group, that could really add up. Instead, nix the mix and opt for the whole head of cabbage. We’ll show you how to shred cabbage to help save you money and give you fresher salads and sides.

How to Shred Cabbage

cabbageTaste of Home

There are two difficult parts when it comes to slicing cabbage: it rolls around the cutting board and it has a hard-to-cut core at the center. This method quickly addresses both of those challenges to make shredding cabbage quick and easy.

  1. Cut the cabbage stem so it sits flat on the cutting board.
  2. Starting from the rounded top of the cabbage, slice straight down the middle so the cabbage is cut in half.
  3. On one half of the cabbage, make a diagonal cut on one side of the stem. Repeat on the other side of the stem.
  4. Pull the stem out of the cabbage and discard.
  5. Repeat on the other half of the cabbage.
  6. Place cabbage halves, flat side down and slice into ribbons with a knife, or use a mandolin with a safety attachment for the most even shredding.

cabbage, coleslawTaste of Home

Getting the Most Out of Your Cabbage

Once your cabbage is shredded, you’ll want to make sure it has the perfect texture for your recipe. There are two ways to make cabbage shine. First, if you want cabbage with a crisp crunch (for salads and other side dishes), soak it in chilled water in the refrigerator until you’re ready to serve. When it’s time to eat, simply drain it and toss it into your dish. If you’re looking for creamy cabbage (for dishes like coleslaw) store your cabbage between paper towels. This will suck out some of the moisture and make the cabbage soften.

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Mandy Naglich
Mandy is a food and beverage writer with bylines at WNYC, Munchies, Mic and October. She's a Certified Cicerone and award-winning homebrewer living, writing and cooking in New York City.