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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!
How to Shred Cabbage
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.
Tried this recipe?Let Us Know How It Was In The Comments.
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
Thank you for the cabbage info. It was very helpful to me. Great article
nice one
So, I’m probably stupid, but in the step “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.” – which flat part? There are three sides on the wedges. I’m guessing one of the bigger flat part (not the diagonal cut)? And where do you start cut the wedge, or rather, what direction do you face the diagonal cut? To the right, left, up or down (if viewed from above). I have tried shredding cabbage with different methods, but have almost never succeeded, that’s why I’m asking, so I’m getting it right from the start :).
Either one of the longer flat sides is fine. Don’t lay it on the triangular side, that would be awkward to slice.
I’ve always used the pre-shredded bags of coleslaw cabbage, but I got a head of cabbage from a CSA and needed to care of business myself. THANK you!! You saved me. The pictures helped a ton.
Thank you, thank you and thank you again. Live in area of total eclipse and I’ve been assigned Cole Slaw. For the first time in my old life, i now know how to do it RIGHT.
Jealous!! Enjoy the eclipse!
Thx so much (mahalo nui loa in Hawaiian), am a bachelor making pineapple and walnut coleslaw per an online recipe and the first step was ‘Shred the cabbage’ and I realized I really didn’t know how to ‘shred’ coleslaw style cabbage. Keawe smoked pulled pork and cabbage soup, no problem, but coleslaw – Duh? Your pictures were just what I needed and the salt treatment to remove water from cabbage I had come across before so, if all goes well, it should be a great addition to our 12-Step group 4th of July potluck in Kailua-Kona, Hawaii. Again, mucho grats for your time and effort to make understanding easy; Aloha always, John
My pleasure! 🙂
After reading all the comments about the problems of shredding the cabbage for coleslaw , I have tried many knives, food processor and could never shred the cabbage thin enough for my family.. one day I tried the large serrated bread knife and lo and behold it shreds perfect. Pre soaking the cabbage for coleslaw is a must.
Fantastic pictorial..loved the step by step method ..
Thank u so much fir sharing..
This is pretty much how I go about shredding cabbage. Unfortunately I get lazy and lose discipline, so my slices start out nice and thin but then get too wide as I finish. I think even the slicing in the pictures is a bit wider than I want, but at least its professional and uniform. That is why I was searching for another method.
I really appreciate the tips for cutting cabbage. Great graphics! Having some for the 4th of July! Happy 4th everyone. God bless America! Lynda
I have made coleslaw all over the world. I am a Brit but live in Chile. My food processor broke down so I googled for a way to shred cabbage and thanks to your method we are back on line. Coñeslaw for all my friends.
Thankyou very much.
Cheers
Bernie Robinson
Pichidangi
Chile
Someone said they had problems with dull knifes. A simple knife sharpener is the answer. One with two slots, one for sharpening and one for honing the blade is best. Costs less than $20.00 on Amazon and lasts forever. One more gadget I know but really worth it for chefs.
Shredding is not my problem and my dressing is a favorite. The problem is with the cabbage. No matter how thick the dressing is or how soon I dress the cabbage it always becomes “watered down.” Is there a way to treat the cabbage before dressing it?
I don’t know of any way to pretreat the cabbage– perhaps try using less dressing? Or shred the cabbage into slightly thicker pieces?
We have a family recipe – lightly salt the cabbage after you have shredded it. Let it sit on paper towels and the salt will drain the water from the cabbage. Then take handfuls of cabbage and squeeze out any excess water over the sink. It takes time but it makes the cabbage delicious.
Yes I just making some coleslaw now with my carrots and half cabbage from xmas.you need a colander Then place your shredded cabbage in the bowl salt it and leave for a hour or 2 then squeeze the water out rinse with cold water drain I add sugar at this point or sometimes with the salt.This way salt with extracts all the water out rhe cabbage well hope it works as Iv have tried with fresh cabbage without salting and every time I end up with a watery coleslaw if no salting…
I’m now learning to cook because I’ve developed severe food allergies and I can’t trust restaurants anymore. I googled and found your sauerkraut recipe, which I decided to make. But then, I realized you started that out with shredded cabbage, and I drew a blank. So I googled “shred cabbage” and thankfully no one laughed at me, but your site came up again, with these instructions.
Earlier today I burned a pan, trying to clean it with vinegar. I left the burner on too long and the vinegar evaporated. When I finally graduate to boiling water correctly I will first look it up on your site. Thank you.
Congratulations on learning to cook! I always clean my pans with a bit of baking soda and water first, then dish detergent. Works like a charm!
Thank you! Lots doable now!
I have been wanting to make sauerkraut so i typed in “fermenting cabbage”.. Up you come and i’m so happy i found your site. I also planned on getting a food processor. The knife seems so much better. Thank you. I will use a large ceramic sugar container for my crock. So thankful I found your site.
was in a pinch for time and I really didn’t want to get out all the machinery … so I did a search on shredding cabbage and there you were … and I will add your instructions were spot on and so worked for me… this was super easy and quick!!! Thank You!!!
That is a good way to shred cabbage. My parents had a two bladed thing to shred it, but I can’t find it anywhere. I am also having trouble finding a good knife that stays sharp for a while.have any names of reliable good knifes. A’m al tost on tjie one.
Thanks Tori!
I couldn’t find my Dad’s Slaw recipe so I decided to look around and found this, It’s the same way he used to shred slaw with his big ol’ Bolo Knife. He made quick work out of shredding with that blade.
Off to the kitchen! Lot’s of Slaw to make.
Merry Christmas.
I thought I was being silly by googling How to shred cabbage. Glad i came to your site. Perfect tutoriol. Once again i have proven i dont need a food processor, just a sharp knife. Thanks!!
Best pictorial on the ‘net – thanks!
You’re welcome Danielle! Happy it was helpful 🙂
I love the ease in which your pictures depict shredding cabbage I’m trying it now for a coleslawrecipe :-)….and saying you like to lay out instructions clearly….can we teach people how to make great yard sale signs? lol
I loved your tutorial on how to shred cabbage. So simple, and all you need is a knife, cutting board and the cabbage, of course. Thanks so much, and please allow me to subscribe.