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
Find it online: https://yumfamilyrecipes.com/shredded-cabbage/
