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Home Blog Cooking Basics How To

How To Shred Cabbage (3 Ways)

Cheryl Malik
Cheryl Malik Posted: 10/13/20 Updated: 01/02/23
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Shredding cabbage for coleslaw, soups, or salads doesn’t have to be difficult or complicated! Skip the prepacked stuff and try one of these easy methods for fresh, perfectly textured shredded cabbage.

A white bowl full of shredded cabbage on a wooden cutting board next to a knife

How To Prep Your Cabbage

Rinse the cabbage under cold running water and pat the outside dry. Pull off and discard any wilted or damaged outer leaves.

Place the cabbage on the cutting board with the core end against the board. Using the chef’s knife, cut the cabbage in half vertically through the core. Cut each half vertically again through the core, creating 4 wedges.

Four wedges of a head of cabbage on a wooden cutting board

Position a cabbage wedge with one of the cut sides facing down onto the cutting board. With the knife, make an angled cut into the cabbage to remove the core. Repeat with remaining 3 wedges.

Four wedges of a head of cabbage on a cutting board next to a knife

Shred The Cabbage

With a knife:
Slice each of the cabbage wedges into shreds. Slicing along the vertical edge will make longer shreds; slicing along the horizontal yields shorter lengths.

Shredded cabbage on a wooden cutting board next to a knife

With a mandolin:
Use the blade of your desired thickness and carefully run the wedge of cabbage along the mandolin with the cut edge down. (I like this mandolin that comes with cut-resistant gloves.)

Mandolin with a wedge of cabbage on top and shredded cabbage on a cutting board

With a vegetable peeler:
Use a vegetable peeler and “peel” the inside and coreless cut edge of the cabbage.

Two bowls of shredded cabbage on a cutting board next to a knife

Chef’s Tips

  • Use a sharp knife! It may seem counterintuitive, but a sharp knife is less likely to cut you than a dull one. With a sharp knife, you don’t have to press down nearly as hard cut, making slipping and cutting other things (like yourself) less likely.
  • Remember to also cut away from your body instead of towards. The motion may seem a bit strange if you’re used to cutting the other direction, but, again, you’re way less likely to cut yourself!
  • One medium head of cabbage makes about 8 cups of shredded cabbage.
  • If you’re not using all of your cabbage at once, you can wrap the individual wedges tightly in plastic wrap or add the shredded cabbage to an airtight container. Keep in the crisper of the fridge for 2 days up to 1 week.

Quick Coleslaw with Shredded Cabbage

A bag of coleslaw mix usually contains a combination of red and green cabbage, as well as sometimes sliced carrots or broccoli. Add whatever veggies you like!

This recipe is from my insanely popular Egg Roll in a Bowl.

  • 3/4 – 1 cup shredded green cabbage
  • 3/4 – 1 cup shredded red cabbage
  • 3 tablespoons coconut aminos
  • 1 tablespoon rice wine vinegar
  • 1/8 – 1/4 teaspoon white pepper or black pepper
  • salt to taste

Add the first 4 ingredients to a bowl, plus white pepper and salt to taste, and stir until well combined. You can keep it cool or sauté in a skillet. If cooking, stir regularly until the cabbage is tender, about 5 minutes.

Shredded cabbage on a wooden cutting board next to a knife

More Kitchen Tips & Tricks

  • How To Cut a Pineapple Easily
  • How To Boil Corn
  • How To Cut Watermelon
  • How Much Juice is in One Lime?
  • All About Lemon Zest + 4 Ways to Zest a Lemon

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

A white bowl full of shredded cabbage on a wooden cutting board next to a knife
5 from 3 votes

How To Shred Cabbage (3 Ways)

Prep:10 minutes minutes
Shredding cabbage has never been easier, so ditch the prepackaged stuff!
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6 servings

Ingredients

  • 1 head cabbage

Equipment

  • Sharp chef's knife
  • Mandolin or vegetable peeler

Instructions 

  • Rinse cabbage under cold running water and pat dry. Pull off and discard any wilted or damaged outer leaves. Place cabbage on the cutting board with core end against the board. Using chef's knife, cut the cabbage in half vertically through the core. Cut each half vertically again through the core to create 4 wedges.
    Four wedges of a head of cabbage on a wooden cutting board
  • Position one cabbage wedge with a cut side facing down onto the cutting board. Make an angled cut into the cabbage to remove the core. Repeat with remaining 3 wedges.
    Four wedges of a head of cabbage on a cutting board next to a knife
  • Shred with knife: Slice each of the cabbage wedges into shreds. Slicing along the vertical edge will make longer shreds; slicing along the horizontal yields shorter lengths.
    How to shred cabbage with a large knife on a chopping board
  • Shred with mandolin: Use the blade of your desired thickness and carefully run the wedge of cabbage along the mandolin with the cut edge down.
    Mandolin with a wedge of cabbage on top and shredded cabbage on a cutting board
  • Shred with vegetable peeler: Use a vegetable peeler and "peel" the inside and coreless cut edge of the cabbage.
    Shredded cabbage on a wooden cutting board next to a knife

Notes

  • Cutting notes: Use a sharp knife. With a sharp knife, you don’t have to press down nearly as hard cut, making slipping and cutting other things (like yourself) less likely. Remember to also cut away from your body instead of towards.
  • One medium head of cabbage makes about 8 cups of shredded cabbage.
  • Storing: Wrap the individual wedges tightly in plastic wrap or add the shredded cabbage to an airtight container. Keep in the crisper of the fridge for 2 days up to 1 week.
Quick coleslaw recipe:
Take from my Egg Roll in a Bowl
  • 3/4 – 1 cup shredded green cabbage
  • 3/4 – 1 cup shredded red cabbage
  • 3 tablespoons coconut aminos
  • 1 tablespoon rice wine vinegar
  • 1/8 – 1/4 teaspoon white pepper or black pepper
  • salt to taste
Add the first 4 ingredients to a bowl, plus white pepper and salt to taste, and stir until well combined. Eat cool or sauté in a skillet. If cooking, stir regularly until the cabbage is tender, about 5 minutes.

Nutrition Information

Calories: 38kcal, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 27mg, Potassium: 257mg, Total Carbs: 9g, Fiber: 4g, Sugar: 5g, Net Carbs: 5g, Vitamin A: 148IU, Vitamin C: 55mg, Calcium: 61mg, Iron: 1mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Thomas M O'Brien says

    Posted on 9/19/21 at 6:01 pm

    Thanks for the helpful tips5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 9/25/21 at 1:15 pm

      Glad you enjoyed them!5 stars

      Reply
  2. Ksenia @ At the Immigrant's Table says

    Posted on 10/14/20 at 6:14 am

    I always thought my grandpa had such a unique way of shredding cabbage – turning the cabbage around and shredding off the sides. Glad to see he’s not alone!

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 11/2/20 at 10:45 am

      Sometimes grandpas know best. 🙂5 stars

      Reply

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