Learn how to cut cabbage quickly, safely, and with minimal waste. Follow the clear step-by-step instructions and photos, plus practical tips to improve your knife skills.
Good knife skills save time, reduce waste, and make cooking easier. This guide shows a simple, safe method to prep cabbage so you can add shredded or chopped cabbage to salads, slaws, soups, or stir-fries quickly.
Once you’ve practiced this technique you’ll be able to prep cabbage confidently for any recipe.
Why You Will Love This Tutorial
- Less waste: Proper cutting makes the most of your cabbage so you discard fewer leaves and save money.
- Safer: A straightforward method and a sharp knife reduce slipping and accidents.
- Fresher meals: Prepping your own vegetables lets you control quality and flavor, and home-cooked dishes taste better.
Ingredient Notes
Head of cabbage: This method works for green, red, savoy, or napa (Chinese) cabbage. Always use a sharp knife and a sturdy, clean cutting board for best results.
How To Cut Cabbage
- Remove any damaged or browned outer leaves. Rinse the head under cold water and pat dry.
- Set the cabbage on a stable cutting board with the stem end down so it sits steady.
- Using a long, sharp chef’s knife, slice the cabbage in half from top to stem, cutting through the core. Repeat to quarter the head.
- Cut out the triangular core from each quarter by angling the knife into the base and removing the tough section.
- Place each quarter cut-side down on the board. For shredded cabbage, slice lengthwise into thin strips. To chop, turn the quarter and cut across the width to the desired size.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Use a long chef’s knife so you can slice through the cabbage in one motion for clean, even cuts.
- Keep your knife sharp—sharp blades cut more predictably and are safer than dull ones.
- Remove the core and the older outer leaves, which can be tough and bitter.
- If preferred, a vegetable peeler or mandolin can produce very thin slices quickly—use caution and a guard when using a mandolin.
Storage
In refrigerator
Prepped cabbage will keep about 7 days when stored in an airtight container or tightly wrapped to prevent drying out.
In freezer
Cabbage freezes well. For quick freezing, place shredded or chopped cabbage into freezer bags or containers for up to two months. For longer storage, blanch the cabbage in boiling water for 1–2 minutes, cool in an ice bath, pat dry, and freeze for up to nine months. Use frozen cabbage directly in cooking or thaw in the fridge before using.
Recipes Using Cabbage
Shredded cabbage is versatile. Try it in soups, slaws, stir-fries, and skillet dishes. Popular ideas include:
Soups + Stews
Cabbage Soup
Side Dishes
Red Cabbage Slaw
Main Dishes
Cabbage and Sausage Recipe
Side Dishes
Sautéed Cabbage
More ideas:
- Beef and Cabbage Skillet
- Coleslaw
- Egg Roll in a Bowl
More Kitchen Tips
- How To Cook Quinoa
- How To Make Perfect Hard Boiled Eggs
- How to Make Cauliflower Rice
- How To Cook Rice
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How To Cut Cabbage
Ingredients
- 1 head cabbage, green or red, savoy, or napa cabbage
Instructions
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Remove any damaged or browned outer leaves and rinse under cold water.
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Place the head of cabbage on a cutting board or clean work surface with the stem side down.
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With a chef’s knife, cut in half lengthwise, all the way through the core. Cut each half in half so you have four quarters.
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Remove the triangular core by cutting into the core at an angle and remove it from each quarter.
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Place the quarters, cut side down, on the cutting board. Use a chef’s knife to cut the quarters into slices cutting lengthwise. If you want to chop the cabbage, cut the cabbage quarter crosswise along the width.
Notes
- Use a long chef’s knife to cut the cabbage so you can slice through with one smooth motion.
- Keep your knife sharp. A sharp blade is safer and gives cleaner cuts.
- Remove the core and tougher outer leaves before slicing.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
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