Why You’ll Love Shredded Cabbage Recipe
This shredded cabbage method is quick, easy, and requires no special equipment. Cutting the cabbage into quarters makes it easier to remove the tough core and gives you manageable pieces for creating even shreds.
It’s also perfect for meal prep. Shred a cabbage ahead of time and keep it refrigerated so you have a crunchy vegetable ready to add to meals throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 medium cabbage
Green cabbage works especially well for everyday use, but the same basic technique can also be used with red cabbage.
Directions
- Remove any loose, wilted, or discolored outer leaves from the cabbage. Rinse the cabbage thoroughly under cool water and dry it well.
- Place the cabbage on a sturdy cutting board. Using a sharp chef’s knife, cut it in half from the top through the stem end.
- Place each cabbage half cut-side down on the cutting board. Cut each half in half again from the stem to the top, creating four wedges.
- Locate the firm white core at the bottom of each cabbage wedge. Hold the wedge securely and cut out the core at an angle. Repeat with the remaining wedges.
- Place one cabbage wedge flat-side down. Starting at the pointed end, slice crosswise into thin shreds, working toward the base. Repeat with all of the cabbage wedges.
- Use the shredded cabbage immediately in your favorite recipe, or transfer it to an airtight container and refrigerate until needed.
Servings and Timing
This recipe makes approximately 8 servings.
Preparation time: 5 minutes
Total time: 5 minutes
Servings: 8
Variations
For extra-fine shredded cabbage, make very thin slices with a sharp chef’s knife. This texture is especially good for coleslaw, tacos, sandwiches, and garnishes.
For thicker cabbage ribbons, leave a little more space between each cut. Thicker shreds hold their texture well when cooked in stir-fries, soups, and sautéed dishes.
You can also use red cabbage for a colorful variation. Red cabbage has a similarly crisp texture and adds a vibrant purple color to salads, slaws, tacos, and bowls.
For a mixture of colors and textures, combine shredded green cabbage with red cabbage, carrots, or other crunchy vegetables.
Storage/Reheating
Store raw shredded cabbage in an airtight container in the refrigerator for 5 to 7 days. For the best texture, keep it as dry as possible before refrigerating it, since excess moisture can make the cabbage soften more quickly.
If you notice significant discoloration, an unpleasant odor, or a slimy texture, discard the cabbage.
Raw shredded cabbage does not need reheating. If you’re using it in a cooked dish, add it directly to the recipe and cook according to that dish’s instructions.
Freezing isn’t ideal when you want to preserve cabbage’s crisp raw texture. Frozen and thawed cabbage becomes softer, so it is better suited to cooked recipes.
FAQs
1. What is the easiest way to shred cabbage?
Cut the cabbage into quarters, remove the tough core from each quarter, and place each wedge flat-side down on a cutting board. Use a sharp chef’s knife to make thin slices across each wedge.
2. Do I need to wash cabbage before shredding it?
Yes. Remove loose or damaged outer leaves and rinse the cabbage thoroughly under cool running water. Dry it well before cutting, especially if you plan to store the shredded cabbage.
3. Do I need to remove the cabbage core?
Yes. The core is much tougher than the surrounding leaves and isn’t ideal for most recipes that call for shredded cabbage. Cutting the cabbage into wedges makes the core easy to identify and remove.
4. How thin should I shred cabbage?
It depends on how you plan to use it. Thin shreds are excellent for coleslaw, tacos, and salads, while slightly thicker shreds work well for stir-fries, soups, and sautéed dishes.
5. Can I shred red cabbage using this method?
Yes. The same quartering, coring, and slicing technique works well with red cabbage.
6. How long does shredded cabbage last in the refrigerator?
When properly stored in an airtight container, freshly shredded cabbage can generally be kept in the refrigerator for about 5 to 7 days. Check its appearance, smell, and texture before using it.
7. Can I shred cabbage ahead of time?
Yes. Shredding cabbage ahead of time is convenient for meal prep. Store it in an airtight container in the refrigerator until you’re ready to use it.
8. Can shredded cabbage be frozen?
It can be frozen, but freezing changes its texture. Once thawed, the cabbage will generally be softer and is better for cooked recipes rather than fresh salads or crunchy slaws.
9. What can I make with shredded cabbage?
Shredded cabbage can be used in coleslaw, salads, tacos, wraps, sandwiches, stir-fries, soups, grain bowls, and many other dishes. It can be served raw or cooked.
10. Can I use a food processor instead of a knife?
Yes. A food processor fitted with a slicing or shredding attachment can quickly process larger amounts of cabbage. However, a sharp chef’s knife works perfectly well and gives you more control over the thickness of the shreds.
Conclusion
Making shredded cabbage at home takes only a few minutes and requires just a cabbage, cutting board, and sharp knife. Quartering the cabbage first makes it easy to remove the tough core and create neat, consistent shreds. Use your freshly shredded cabbage immediately for crisp salads and slaws, cook it in your favorite dishes, or refrigerate it for convenient meal prep throughout the week.
Shredded Cabbage
Learn how to shred fresh cabbage quickly and evenly for salads, slaws, stir-fries, and more.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 8 servings
- Category: Ingredient Prep
- Method: Knife
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 medium cabbage
Instructions
- Peel away any loose or discolored outer leaves from the cabbage, then rinse and dry it well.
- Cut the cabbage in half from the top through the stem base.
- Place each half flat-side down and cut it in half again from the stem to the top, creating four wedges.
- Cut the hard, white core from the base of each cabbage wedge at an angle and discard it.
- Slice each wedge thinly into shreds, starting at the tip and working down toward the base.
- Use immediately or transfer to an airtight container and refrigerate for 5 to 7 days.
Notes
- For finer shreds, slice the cabbage wedges as thinly as possible with a sharp knife.
- Store shredded cabbage in an airtight container in the refrigerator for 5 to 7 days.
- Use shredded cabbage in coleslaw, salads, stir-fries, tacos, and soups.
Nutrition
- Serving Size: 1 serving
- Calories: 28 kcal
- Sugar: 3.6 g
- Sodium: 20 mg
- Fat: 0.1 g
- Saturated Fat: 0.03 g
- Unsaturated Fat: 0.07 g
- Trans Fat: 0 g
- Carbohydrates: 6.6 g
- Fiber: 2.8 g
- Protein: 1.4 g
- Cholesterol: 0 mg
