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!
Ingredients
- Cabbage
- Chef’s knife
- Cutting surface
Instructions
- 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.
kris says
Got it right the first time! You are a great technical writer – would like to see you write some of the assembly instructions that come with toys, furniture, etc..jj
Tori Avey says
Ha! Kris it’s funny you say that… I remember in elementary school we had an assignment where we had to describe a process step-by-step in front of the class, in every single detail. I demonstrated a recipe for pancakes. I loved that assignment and I think it reinforced my innate need to lay things our clearly and simply! (and probably foreshadowed my food blog…)
Heather says
I am making a coleslaw and was wondering, how much time beforehand can I shred my cabbage? Thank you!
Tori Avey says
Hi Heather, shredded cabbage keeps quite well for at least 2 days ahead, sometimes longer. Just make sure the cabbage is completely dry before storing (no moisture from cleaning/rinsing) and store it in an airtight sealed bag.
Mark says
I am not sure I completely agree with Tori’s comment about drying the cabbage. Many vegetables benefit from a good water soak…peeled potatoes prior to making French fries, celery for extra crunchiness. I find shredded cabbage benefits from soaking in water in the fridge overnight, same as lettuce. Lettuce will keep for a couple weeks if kept in a wet Ziploc bag in the fridge. The need to soak is especially true if you buy the pre-cut coleslaw mix at your grocers. One package of coleslaw mix, one package of Marzetti’s or Marie’s coleslaw dressing and maybe a big spoon of hot horseradish and you’re all set.
KingIdler says
And there i thought i’d have to go buy some fancy kitchen appliance.
Thanks for this.
Tori Avey says
I don’t have room for a single more appliance in my kitchen… any time I can do without one, I am a happy camper! 🙂
Amy says
This helps a lot
Carl Cole says
Many thanks for the shredding tips.
delfina says
Thank you it seems easy to do .trying to make corn beef and cabbage
Jeanne says
Glad I looked up chicken shwarma on the net; ended up on your great site
Tori Avey says
Welcome Jeanne!
May G says
Thanks for the tip. Planning on making my own coleslaw this weekend.
Alice K. says
Hi Tori,
Every time I make cabbage soup or cole slaw, I refer to this tutorial. Thanks so much for teaching me!
Tori Avey says
Yay Alice! So happy it helps!
Teresa says
Thank you for showing this simple technique so clearly.
Judy Nelson says
Loved this tutorial. I have avoided shredded cabbage recipes because my shredding technique was never to my liking. This was great and so easy. Thanks.
Tori Avey says
You’re welcome!
Daniel Erlenbusch says
Great presentation. Just what I needed. I am trying to learn the basics of cooking at 69. It looks so easy when my wife does it but not when I do it. But I am getting better. Thanks to your great site. Chao.
Debbie Rotenberg says
Great tips
Elmer H Seale says
Great tutorial
Nancy says
Why am I having trouble signing up to your newsletter
Tori Avey says
Hi Nancy, you are showing up as a confirmed newsletter subscriber, so you’re all set. You’ll receive the emails starting next Sunday. Thanks for subscribing!
Caroline Olson says
Luv,luv luv KFC cole slaw. But at $4 for a small container, I decided to make my own like Mom used to make. Put cabbage and 2 carrots into food processor, bad move! Way too fine and became mushy. Not successful. Therefore, your video on slicing is perfect. Will try again and just know it will be the right consistency. Thanks!
hassan says
i had no idea on how to shred cabbages and yours is the best and easier…………………
Tim Cardoza says
I love coleslaw and cooking and want to start making my own. Your article also saved me from buying a food processor. I enjoy your site. You’re smart, a good cook and pretty hot : )
Tim
Robin says
I’m a die hard upper east side cook and I couldn’t imagine what I didn’t know! I love this site and So many great tips and recipes!
Steve Mitchell says
So happy to have stumbled onto your pictorial essay. I was wondering about what kind of a kitchen gadget is a shiksa.
I’m having a good laugh at myself about this. My Toronto high school pals would have called me a schmuck.
I was on the verge of buying a food processor to get cabbage properly shredded for coleslaw. I miss KFC coleslaw, but not the calories, a lot. You have saved us a lot of unnecessary local bucks misspent, and appliance space in our tiny Korean kitchenette. Thank you, Tori.
Carl Jung’s concept of ” synchronicity ” — an apparently meaningful coincidence in time of two or more similar or identical events that are causally unrelated
We are semi-retired Canadian profs living and teaching/tutoring in Busan, South Korea. We miss a lot of North American culture and familiar food, of course.
Gotta run down to the nearby farmer’s market and load up on healthy purple cabbage, and the Chinese cabbage leaves so plentiful and cheap over here.
Thanks again for the inspirational, synchronic tutorial.
Have a fantastic day, Tori !!!
Tori Avey says
So happy I could help Steve! 🙂