Shredding cabbage is a useful skill when making salads like coleslaw, or soups where you need finely textured cabbage pieces. I’ve never liked the texture that comes from shredding cabbage with a grater or food processor– the results are always too fine, without enough crunch. Luckily, it’s very easy to shred cabbage with a knife to create the perfect texture.
While it might seem like a no-brainer, properly shredding cabbage is a bit of an art form. The method is super easy once you get the hang of it. Here’s how!
- Chef’s knife
- Cutting surface
- Rinse the cabbage and remove the loose outermost leaves so only clean, compact leaves remain. Cut the very bottom of the stem off to flatten the bottom of the cabbage.
- Turn the cabbage so the stem end is flat against the cutting board.
- Slice the cabbage in half from top to bottom.
- Slice each half in half again to create quarters.
- Remove the stem and tough core from each wedge by cutting diagonally across to remove the solid parts.
- For each wedge, start by turning the cabbage so the flat part of the wedge is against the board. Thinly slice the cabbage into strips, going as far as you can across the wedge before the remaining wedge becomes too small to manage.
- Turn the unshredded part of the wedge so it’s flat against the board and sturdy.
- Continue slicing till the entire wedge is shredded.
- Slice the shreds in half horizontally to shorten them.
- Run your knife vertically through the shreds a final time, slicing them thinner.
- Place your shreds in a bowl. Repeat the shredding process for the remaining wedges. Proceed with your recipe.