Description
Learn how to cut cabbage for your slaw, soups, salads and stir-fry recipes. Follow our step by step instructions and watch the video showing how to properly and safely cut any type of cabbage
Ingredients
Scale
1 head cabbage, any variety (about 2 pounds)
Instructions
- First, remove any loose or discolored outer leaves and trim the stem-end if necessary. Then cut the cabbage into quarters through the stem.
- Next, remove the core from each wedge of cabbage by slicing a diagonal wedge from each.
- After the core is removed, you can cut the wedges in half again to make them more manageable for slicing.
- Next, lay each wedge, cut side down (for stability) and then thinly slice through into fine strips.
Notes
For Napa Cabbage or Other Chinese Cabbages
For Napa Cabbage (above) or Chinese Cabbage, you’ll want to do basically the same thing with one exception. After the core is removed, and the wedges cut into smaller section to make them easier to cut, take half of the wedge, and pull half off the leaves into two separate stacks so the leaves lay flat. Press them down (rib side up) into a flat stack as you cut.
- Prep Time: 5 mins
- Cook Time: na
- Category: Vegetable
- Method: Knife Skills
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 17