Mastering the art of cutting cabbage opens up a world of crisp, vibrant dishes in just 10 minutes. Whether you’re crafting a crunchy slaw, sautéing tender wedges, or adding fresh texture to soups, perfectly sliced cabbage elevates every bite. Its mild sweetness and satisfying crunch make it a versatile star in your kitchen.
With a quick prep time, you’ll have a foundation for meals that are both nutritious and delicious. The layers of cabbage reveal a delicate balance of firmness and softness, ready to absorb flavors or stand out on its own. It’s a simple skill that brings freshness and flair to your cooking effortlessly.
What You’ll Need?
- 1 head of cabbage (choose a firm, heavy cabbage with crisp leaves for best results)
Step-by-Step Instructions
- Prepare the cabbage: Remove any outer leaves that are tough, discolored, or wilted. Rinse the cabbage under cold water and pat it dry with a clean towel. Place it on a cutting board.
- Cut the cabbage in half: Locate the stem or core at the bottom of the cabbage. Using a sharp chef’s knife, slice the cabbage in half vertically through the core.
- Create wedges: Cut each half in half again vertically through the core to form four wedges. For thinner wedges (ideal for roasting or searing), continue cutting vertically through the core until you reach your desired thickness.
- Shred the cabbage (optional): For slaws or sautés, place one wedge cut side down on the cutting board. Cut diagonally along the core to remove it. Thinly slice the cabbage crosswise, working from the tip to the core end. Repeat with the remaining wedges.
- Chop the cabbage (optional): For stir-fries or soups, cut each wedge into 1-inch slices lengthwise, then cut crosswise into 1-inch pieces to form a grid. The leaves will separate into squares.
Perfect Pairings: Sauce and Topping Ideas
Elevate your cabbage dishes with delicious sauces and toppings! For slaws, try a tangy honey mustard dressing or a creamy avocado lime sauce. Roasted cabbage wedges shine with a drizzle of balsamic glaze or a sprinkle of toasted sesame seeds. For sautéed cabbage, add a splash of soy sauce or a dollop of sriracha mayo for a flavorful kick.
Smart Storage: Keep Your Cabbage Fresh
Store uncut cabbage in the crisper drawer of your fridge for up to 2 weeks. Once cut, wrap the remaining cabbage tightly in plastic wrap or place it in an airtight container to keep it fresh for 3-5 days. For longer storage, blanch and freeze shredded cabbage in freezer-safe bags for up to 6 months.
Quick Tips: Save Time in the Kitchen
To speed up prep, use a mandoline slicer for perfectly shredded cabbage in seconds. If you’re short on time, skip the core removal and slice the cabbage into thin strips directly—just discard the tougher core pieces as you go. Pre-washed bagged cabbage is also a great shortcut for busy cooks!
Versatile Variations: Mix It Up
Experiment with different cabbage types for unique flavors and textures. Try savoy cabbage for a tender, crinkly bite or red cabbage for a vibrant pop of color. For a spicy twist, add chili flakes or minced garlic while sautéing. You can also mix cabbage with other veggies like carrots or bell peppers for added crunch.
How To Cut Cabbage
Ingredients
- 1 head cabbage
Instructions
- Remove any outer leaves from the cabbage that are tough, discolored, or wilted. Rinse the cabbage and pat it dry. Place on a cutting board.
- Locate the stem or core at the bottom of the cabbage where the leaves join together. Use a sharp chef’s knife to slice the cabbage in half vertically through the core.
- Cut each half in half vertically through the core to form four wedges. To cut thinner wedges for roasting or searing, continue to cut the cabbage wedges vertically through the core until they reach your desired thickness.
- To cut shredded cabbage for slaws or sautés, place one cabbage wedge cut side down on your cutting board. Cut diagonally along the core to remove it from the wedge. Working down from the pointy tip to the core end, thinly slice the cabbage crosswise. Repeat with the remaining wedges.
- To cut chopped cabbage for a stir fry or soup, cut each wedge into 1-inch slices lengthwise, then cut it into 1-inch slices crosswise to form a grid. The leaves will separate into squares.
- Find recipe suggestions in the post above, or check out these 17 Best Cabbage Recipes.