How to Cut Cabbage

Learn How to Cut Cabbage like a professional for maximum speed and efficiency in the kitchen. Then add cabbage to soups, salads, and stir-fries or enjoy it in coleslaw or own its own.

Course Pantry

Cuisine American

Prep Time 1

Cook Time 2

Total Time 3

Servings servings (1 cup each)

Calories 28kcal

Author Meggan Hill

Ingredients

1 head cabbage (about 2 pounds, see note 1)

US Customary - Metric

Instructions

Remove any damaged or browned outer leaves and rinse under cold water. Place the head of cabbage on the cutting board and cut the whole head into quarters straight down from the top of the crown to the stem using a large chef’s knife.
With a knife, carefully cut out the core from each quarter. Place the quarters, cut-side down, on the cutting board. Shred, slice, or chop according to your recipe instructions.

Notes

Yield: 1 pound cabbage = about 4 cups shredded cabbage.
Storage: Store a whole head of cabbage in a plastic bag in your crisper drawer for up to 2 months. Store a cut head of cabbage the same way for 3 to 4 days. For shredded bags of coleslaw from the store, follow the expiration date or your own observations (if it looks bad, toss it).

Nutrition