Description
Learn how to properly cut cabbage into various shapes including shreds and dice with this simple step-by-step guide. Perfect preparation for salads, stir-fries, and other dishes requiring chopped cabbage.
Ingredients
Scale
Ingredients
- 1 whole cabbage
Instructions
- Clean and wash: Remove any wilted outer leaves from the cabbage and discard them. Rinse the cabbage thoroughly under running water to remove any dirt or impurities.
- Trim: Place the cabbage on its side on a large chopping board. Using a sharp knife, cut off the bottom stem part of the cabbage and discard it.
- Cut into quarters: Set the cabbage on its now flat, trimmed bottom. Cut the cabbage in half from top to bottom. Then, place each half cut-side down and slice again lengthwise to create four quarters.
- Core: Stand each cabbage quarter upright with the core facing away from you. Run the knife from the top of the core to the bottom, removing the firm core. Although edible, many prefer to discard it as it is tougher in texture.
- Slice: Cut the cabbage into your desired shape depending on your recipe:
- Short shreds: Thinly slice cabbage quarters across the width.
- Long shreds: Thinly slice cabbage quarters lengthwise.
- Dice: Slice cabbage quarters once or twice lengthwise, then cut across to dice.
- Food processor or mandoline: Adjust the blade to desired thickness and place quarters cut side down on the blade. Shred according to manufacturer’s instructions.
Notes
- Always use a sharp knife for safer and cleaner cuts.
- Discarding the outer wilted leaves improves the freshness and appearance of the cabbage.
- The core is edible but tougher; remove it for more tender pieces.
- Choosing thin slices or dices depends on your dish requirement.
- Using a mandoline or food processor can speed up the shredding process.
