How to cut cabbage? Smply! Slicing through a cabbage might be a little scary. Since the cabbages are large, thick, and easil roll about on the chopping board!
There’s a simple method to quickly and cleanly cut them, so don’t worry. Show cabbage who’s boss by following these easy instructions.
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How to Cut Cabbage
Carefully follow the step by step guide below:
Slice it in Half
That stem, see? Slice across the center of it. The cabbage is considerably easier to work with when cut in half. Additionally, it allows you to see inside the stem, which is crucial because you have to.
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Take out the Stem
To fully remove the stem, just make a “v” cut on both sides. After completing the second half, throw away the stems.
Cut in Half Lengthwise
Expert advice: Cut them in half lengthwise to prevent rolling.
Shred Away
Cut your cabbage into thin pieces for coleslaw or thick ones for stir-fries (check out our egg roll bowls, they’re amazing!). Alternatively, try the new favorite method of the Delish kitchen: roasting large portions of it. Regardless of how you cut it (pardon the horrible pun), your cabbage will always turn out perfectly.
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Benefits of Cabbage
Whatever variety of cabbage you choose, it will be quite beneficial to you. It belongs to the brassica family, which also includes kale, broccoli, cauliflower, and kohlrabi.
Cabbage is low in calories, just 22 but high in vitamins and minerals, including calcium, magnesium, folate, vitamin C, and vitamin K. In addition, cabbage is a rich source of fiber, which aids in digestion, antioxidants that combat inflammation, and phytosterols that lower cholesterol.
If you must choose between red and green cabbage, you should choose red since it has more vitamin C, one cup of red cabbage has 85% of the recommended daily intake.
Types of Cabbage
Although there are many different types of cabbage in the large and diverse family, these are some typical varieties that are frequently used interchangeably in recipes that call for shredded or sliced cabbage.
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Green cabbage. The most widely available one in almost any supermarket. Smooth, darker green outer leaves give way to lighter green to white inner leaves in green cabbage.
Red cabbage. The leaves of this lovely cabbage have vivid purple-red color and white veins within. It is more brighter in color than green cabbage, although it has a comparable form and flavor.
Savoy cabbage. With its mild flavor and loosely packed, crinkly, yellow-green leaves, this round head of cabbage resembles green cabbage.
Napa cabbage. Chinese cabbage variants, such as bok choy, baby bok choy, and choy sum, feature this oblong head of ruffled cabbage. Though it shreds easily and tastes great raw in salads, it is slightly more delicate than head cabbage.
How to Cut Cabbage: For Slaw
You can use this approach for shredded cabbage in soups, salads, stir-fries, and coleslaw.
First, give the head a good rinse under cold water and remove any browned or damaged outer leaves.
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With the stem side facing down, place the cabbage head on a chopping board or other spotless surface. Find the cabbage’s stem, or center.
Using a chef’s knife, cut through the center and into half lengthwise.
Remove the triangle core from the cabbage if you are going to shred it. To accomplish this, cut a small incision at the angle where the cabbage’s stem and leaves meet, then remove the core from either half.
On the cutting board, place the halves, cut side down. Make thin slices crosswise from top to bottom, starting at the end opposite the stem.
Frequently Asked Questions on How to Cut Cabbage
The most widely available type of cabbage is green. The leaves on the big cabbage head are densely packed. As they approach the center, the leaves on the outside of the plant typically turn pale green or white, from a medium- to light-green hue.
Is it better to shred cabbage with a mandolin or a knife? There’s no denying that using a mandolin will result in uniform pieces that are often considerably finer than anything you could make by hand. But a knife will also do the trick. To ensure stability while cutting, make sure each quarter is positioned on a level side.
The cabbage’s outer and inner leaves can be eaten. The inner leaves have a sweet, delicate flavor. The stem and core are rough, but when cooked properly, they become palatable.
Bring the cabbage to a boil for 12 to 15 minutes, or until it is extremely soft (we usually finish it in around 12 minutes). Pour the cabbage through a sieve. Transfer the cabbage to a big bowl and add the butter, kosher salt (about ½ teaspoon for a large head of cabbage), and freshly ground pepper.
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