This post may contain affiliate links for which I earn a commission. Read my disclosure page here.
Learn how to cut cabbage quickly, easily, and safely. Follow my step-by-step photos and instructions, along with my top tips to master your knife skills!
Save This Recipe
Enter your email and we'll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
One of the best things you can do to make your time in the kitchen more efficient and enjoyable is to master basic knife skills and chopping and cutting techniques.
Learn how to cut cabbage with this instructional post so that you can cook homemade meals from scratch more quickly and with less stress. It’s easy when you know how!
Be sure to check out my other posts on How to Peel and Mince Garlic and How to Peel Tomatoes.
Why you will love this tutorial!
- Less waste: When you cut vegetables correctly, there is a lot less waste and you make the most out of your fresh produce. It’s also more budget-friendly than buying ready cuts from the store.
- Safer: When you know how to cut efficiently, it’s a much safer process, so don’t be intimidated!
- Healthy: The healthiest way you can eat is by cooking from scratch. Add your cut cabbage to your favorite recipes for a healthy portion of veggies. Cabbage is high in vitamin C and vitamin K, fiber and is a good source of calcium, magnesium, folate, and other minerals.
Ingredients and notes
Head of cabbage: You can use any type of cabbage with this cutting technique – green cabbage, red cabbage, savoy cabbage, or Chinese cabbage (napa cabbage). Make sure that your knife is sharp and use a stable cutting board.
How to cut cabbage
- Remove any damaged or browned outer leaves and rinse under cold water.
- Place the head of cabbage on a cutting board or clean work surface with the stem side down.
- With a sharp chef’s knife, cut cabbage in half lengthwise, all the way through the core. Cut each half in half so you have four quarters.
- Remove the triangular core by cutting into the core at an angle and removing it from each quarter.
- Place the cabbage wedges, cut side down, on the cutting board. Use a chef’s knife to cut the quarters into thin strips cutting cabbage lengthwise. If you want to chop the cabbage, cut the cabbage quarter crosswise along the width.
Storage
In refrigerator
Cut cabbage will keep well for around 7 days in the refrigerator. Place it in an airtight container or wrap it well in plastic to keep it fresh so that it doesn’t dry out.
In freezer
Your prepped cabbage will freeze well, so it’s a great way to preserve this veggie. You can cut it and freeze it in a plastic bag or containers for up to two months. For longer freezing, you can blanch it in boiling water for a couple of minutes, then place it in an ice bath. Pat dry and then freeze for up to nine months.
You can add frozen cabbage right into recipes, or let it thaw in the fridge or at room temperature before using.
Recipes using cabbage
Once you’ve mastered how to cut cabbage, you’ll want to use the shredded cabbage in lots of new recipes! Try these favorites to make the most out of this delicious veggie:
- Cabbage Soup
- Sautéed Cabbage
- Red Cabbage Slaw
- Cabbage and Sausage
- Beef and Cabbage Skillet
- Coleslaw
- Salads
- Stir fry
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Use a long chef’s knife to cut the cabbage. This way you can cut through it in one go rather than lots of small cuts.
- Make sure that your knife is sharp. Sharp knives are less likely to slip and cut you.
- Remove the core of the cabbage as well as older outer leaves as these can be tougher and harder to eat.
- Alternatively to a knife, you could use a vegetable peeler or a mandolin to slice the cabbage.
More Kitchen Tips
- How To Cook Quinoa
- How To Make Perfect Hard Boiled Eggs
- How to Make Cauliflower Rice
- How To Cook Rice
How To Cut Cabbage
Save This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Ingredients
- 1 head cabbage, green or red, savoy, or napa cabbage
Instructions
- Remove any damaged or browned outer leaves and rinse under cold water.
- Place the head of cabbage on a cutting board or clean work surface with the stem side down.
- With a chef’s knife, cut in half lengthwise, all the way through the core. Cut each half in half so you have four quarters.
- Remove the triangular core by cutting into the core at an angle and remove it from each quarter.
- Place the quarters, cut side down, on the cutting board. Use a chef’s knife to cut the quarters into slices cutting lengthwise. If you want to chop the cabbage, cut the cabbage quarter crosswise along the width.
Notes
- Use a long chef’s knife to cut the cabbage. This way you can cut through it in one go rather than lots of small cuts.
- Make sure that your knife is sharp. Sharp knives are less likely to slip and cut you.
- Remove the core of the cabbage as well as older outer leaves as these can be tougher and harder to eat.
