How to Cut Cabbage: 6 Ways to Use Chopped Cabbage

Cabbage or headed cabbage is a cruciferous vegetable that is leafy green, red, or white in appearance and known for its densely formed heads. While it bears a close resemblance to lettuce, it actually belongs to the Brassica genus of vegetables, which include broccoli, cauliflower, and kale. Cabbage contains dietary fiber, folate, vitamin C, vitamin A, vitamin K, calcium, magnesium, and potassium.

Home cooks may encounter several types of cabbage heads at the grocery store or farmers’ market.

1. 1. Green cabbage: A common form of cabbage used in coleslaw, sauerkraut, and cabbage soup. It has green outer leaves and white inner leaves. When sliced, it produces a slightly sulfuric odor.
2. 2. Red cabbage: Red cabbage is known for its vibrant reddish-purple outer leaves. It tastes similar to green cabbage, and the two are often interchanged for one another.
3. 3. Chinese cabbage: This category of cabbage includes Napa cabbage (used to make kimchi), and bok choy (often found in East Asian stir fry dishes).
4. 4. Savoy cabbage: This close cousin of green cabbage has a milder flavor. It can be identified by its crinkly, slightly yellow outer leaves, which fan outward. By contrast, green cabbage has thick, smooth outer leaves that closely cling to the rest of the head.

To properly cut cabbage, you will need a sharp chef's knife and a cutting board. You may also use a kitchen mandolin. Then follow this step-by-step method to turn a whole green cabbage or red cabbage into a pile of chopped or shredded leaves.

1. 1. Wash the cabbage. Because cabbage leaves are densely layered, the only dirt will be on the outermost leaves. Wash these leaves or peel them off entirely.
2. 2. Slice the whole cabbage in half. Take the entire head of cabbage, press it against the cutting board and slice it right down the middle using your sharp chef's knife.
3. 3. If you plan to braise or grill the cabbage, cut it in quarters. Cabbage quarters work great for braising. They make a tasty side dish or transform nicely into cabbage rolls. Braised cabbage is also a key ingredient in corned beef and cabbage.
4. 4. If you plan to shred the cabbage, cut out the triangular core. The cabbage core (found at the bottom of the head) is quite bitter, so remove it by cutting at an angle near the bottom of the cabbage. Throw these cores away.
5. 5. Begin thinly slicing to produce shredded cabbage. Lay the flat side of your halved cabbage against your cutting board. Begin finely slicing the entire length of the cabbage. If you do not trust your knife skills, wear gloves to protect your skin.
6. 6. Optional: Use a mandolin. A mandolin is a kitchen device that produces very thin vegetable slices. You must be careful when using a mandolin; use cut-proof gloves whenever possible. To slice cabbage with a mandolin, cut the vegetable into small wedges that do not fall apart. Carefully drag these over the mandolin blade for finely shredded cabbage.

Chopping up a whole cabbage provides a bounty of food. Consider a few ways you can put all that cabbage to good use.

1. 1. Braised cabbage wedges: Braised cabbage wedges can be grilled or sauteed in a pan. They made a delicious side dish with minimal prep time.
2. 2. Coleslaw: Coleslaw features shredded cabbage mixed with various dressings. Some are mayonnaise-based, while others are vinaigrette-based. You can make your slaw extra crunchy by throwing in a pack of broken-up, uncooked instant ramen noodles.
3. 3. Sauerkraut: Sauerkraut is made by brining cabbage until it turns soft and salty.
4. 4. Taco toppings: Shredded cabbage atop a taco makes for a delightful mix of textures.
5. 5. Corned beef and cabbage: Use boiled or braised cabbage for this Irish specialty.
6. 6. Stir-fry: You can give a crunchy lift to a stir-fry by tossing shredded cabbage into the wok.

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