How to Shred Cabbage Properly
To shred cabbage, quarter the head through the stem, remove the tough inner core with a diagonal cut, and slice the leaves thinly using a sharp chef's knife or a mandoline. For consistent ribbons, keep your fingers tucked and use the knuckle of your guiding hand as a guard against the blade.
Size matters for the final texture
Your knife must be sharp enough to glide through the dense leaves without tearing them. A dull blade will bruise the edges, making the cabbage watery rather than crisp.
- Chef's knife
- Large cutting board
- Mandoline (optional)
What goes in.
- 1 headgreen or red cabbage
Stability is everything
Always cut the head in half and then into quarters to create flat, stable surfaces. If the cabbage rocks while you are cutting, you will lose control of your blade.
The method.
Quarter the head
Place the cabbage on the board. Cut through the stem end to split it into two halves, then repeat to create four wedges.
Remove the core
Angle your knife and slice away the hard, white triangle of core at the base of each quarter. It is woody and lacks the texture of the leaves.
Slice the leaves
Place the flat side of the wedge on the board. Slice across the leaves at your preferred thickness. Aim for 1/8-inch strips for a slaw or raw salad.
When it doesn't go to plan.
If using a mandoline, always use the safety guard to protect your palms.
For the thinnest, most delicate ribbons, rotate the quarter so the layers are facing the blade rather than lying flat.
Place a damp kitchen towel under your cutting board to prevent it from sliding while you work.
The ones that keep coming up.
Should I wash the cabbage before shredding?
Remove the outer leaves first, as they are often tough or dirty. If the head looks clean, you do not need to wash the interior leaves; just rinse them in a colander after shredding if you feel it is necessary.
How do I keep shredded cabbage from drying out?
Keep it in a bowl covered with a damp paper towel or a tight lid. It will stay crisp in the refrigerator for two to three days.
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