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

How To Shred Cabbage (3 Ways)

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

Equipment

  • Sharp chef's knife
  • Mandolin or vegetable peeler

Ingredients

  • 1 head cabbage

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

Calories: 38cal | 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
Recipe By:Cheryl Malik