3 Simple Ways to Shred Cabbage

Shredding a whole cabbage into fine pieces may sound daunting, but it's easier than you think. Before you reach for that pre-shredded bag, give these simple techniques a try. With the right tools, shredding cabbage is quick and doesn't require advanced knife skills. Here are three great methods, including using a knife, mandoline, or food processor.

Shredding Cabbage with a Knife

No need for special gadgets—using a chef's knife gives you full control over the size and texture of your cabbage shreds.

1. Slice the Cabbage into Wedges

• Rinse the cabbage and remove the outermost leaves.
• Cut the bottom of the stem off.
• Place the stem end on the cutting board and slice the cabbage in half from top to bottom.
• Slice each half in half again to create four quarters.
• Slice each quarter in half until you have eight wedges.

2. Remove the Cabbage Core

• Lay each wedge flat on the cutting board.
• Angle your knife diagonally to cut out the tough core from each wedge.

3. Cut Into Fine Shreds

• Keeping the wedge flat against the cutting board, slice lengthwise for shorter shreds (as pictured) or crosswise for longer shreds. (Make a finer shred for coleslaw and sauerkraut and a thicker shred for soups and stir fries.)
• Repeat with each wedge.
  

Shredding Cabbage with a Mandoline Slicer

A mandoline slicer offers a consistent, even cut, creating uniform shreds far more easily than a knife. Just choose the right blade for the thickness you prefer.

1. Slice the Cabbage Into Quarters

• Rinse the head and remove the outermost leaves.
• Cut the bottom of the stem off.
• Place the stem end on the cutting board and slice the cabbage in half from top to bottom.
• Slice each half in half again to create four quarters.

2. Remove the Tough Core

Cut each cabbage wedge at an angle to remove the tough, fibrous core.

3. Shred with a Mandoline Slicer

• Place the wedge cut-side-down on the mandoline and place the guard over top.
• Carefully run the wedge along the mandoline, using the blade of your desired thickness.

Shredding Cabbage with a Food Processor

This method offers the easiest, most hands-off approach to shredding cabbage—no need for precise cuts or expert technique.

1. Cut the Cabbage into Quarters

• Rinse the cabbage and remove the outermost leaves.
• Cut the bottom of the stem off.
• Place the stem end on the cutting board and slice the cabbage in half from top to bottom.
• Slice each half in half again to create four quarters.

2. Remove the Core and Cut Into Smaller Segments

• Cut each wedge at an angle to remove the tough core.
• Roughly cut wedges into smaller pieces that you can feed into your food processor.

3. Shred with a Slicing Attachment

• Assemble your food processor with the slicing attachment
• Feed cabbage pieces into the processor and press down with the pusher.
• Pulse while holding down the pusher. Repeat until you have finished all the wedges.
  

How to Store and Use Shredded Cabbage

Store shredded cabbage in an airtight container in the refrigerator for up to 2–3 days. Use it in a simple stir-fry with soy sauce for an affordable side dish, or pair it with egg noodles for an easy weeknight meal. The vibrant purple of red cabbage shines in a light dressing, like in a refreshing red cabbage salad. Shredded cabbage is also perfect for soups, sauerkraut, coleslaw, and more.