Go Back
+ servings
cabbage sliced into different shapes on a bamboo cutting board
Print

How to Cut Cabbage

Learn how to dice cabbage for stir fry, shred it for slaw, and cut it into wedges.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 57kcal

Ingredients

  • 1 head cabbage

Instructions

Wedges

  • Trim the core from the bottom of the cabbage.
  • Cut the head of cabbage in half.
  • Slice each half into half again to yield quarters. If you want smaller wedges, cut each half into 3 or 4 pieces instead.
  • Slice off the core from the bottom of each wedge.

Diced

  • Follow the steps above to cut cabbage wedges.
  • Cut each wedge lengthwise into 1-inch strips then crosswise into 1-inch squares.

For Slaw

  • Follow the steps above to cut cabbage wedges.
  • Cut each wedge into thin strips, either lengthwise or crosswise.
  • Alternatively, you can use a mandolin or a food processor with a grating disk to get even thinner, stringier pieces.

Steaks

  • Trim the core from the bottom of the cabbage.
  • Place the cabbage on one of its sides. Cut crosswise into ½-inch rounds.

Video

Notes

  • Use cut cabbage immediately in recipes or store in an airtight bag or container in the fridge. It should last for up to 5 days and likely longer.
  • If you are only cutting part of a head of cabbage and want to store the rest of the cabbage for another time, wrap it tightly with plastic wrap or beeswax. Store in the crisper drawer in the fridge. It will keep this way for up to 2 weeks.

Nutrition

Serving: 1quarter | Calories: 57kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 41mg | Potassium: 386mg | Fiber: 6g | Sugar: 7g | Vitamin A: 222IU | Vitamin C: 83mg | Calcium: 91mg | Iron: 1mg