When making a batch of coleslaw, it’s tempting to spend the extra cash to buy your cabbage pre-shredded. If you’re looking to make enough coleslaw for a group, that could really add up. Instead, nix the mix and opt for the whole head of cabbage. We’ll show you how to shred cabbage to help save you money and give you fresher salads and sides.
How to Shred Cabbage
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There are two difficult parts when it comes to slicing cabbage: it rolls around the cutting board and it has a hard-to-cut core at the center. This method quickly addresses both of those challenges to make shredding cabbage quick and easy.
- Cut the cabbage stem so it sits flat on the cutting board.
- Starting from the rounded top of the cabbage, slice straight down the middle so the cabbage is cut in half.
- On one half of the cabbage, make a diagonal cut on one side of the stem. Repeat on the other side of the stem.
- Pull the stem out of the cabbage and discard.
- Repeat on the other half of the cabbage.
- Place cabbage halves, flat side down and slice into ribbons with a knife, or use a mandolin with a safety attachment for the most even shredding.
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Getting the Most Out of Your Cabbage
Once your cabbage is shredded, you’ll want to make sure it has the perfect texture for your recipe. There are two ways to make cabbage shine. First, if you want cabbage with a crisp crunch (for salads and other side dishes), soak it in chilled water in the refrigerator until you’re ready to serve. When it’s time to eat, simply drain it and toss it into your dish. If you’re looking for creamy cabbage (for dishes like coleslaw) store your cabbage between paper towels. This will suck out some of the moisture and make the cabbage soften.