How To Shred Cabbage: 3 Ways - In The Kitch

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Red and green shredded cabbage with text overlay that says 'how to shred cabbage 3 ways'.

Have some cabbage that you need to shred? Here's a great tutorial on how to shred cabbage no matter what tools you have. You can use a box grater, a mandolin or even just a knife.

Red and green cabbage shredded in bowls.

Use a box grater if you need smaller pieces, a mandolin if you want your shreds to stay long and thin, or a knife if you want more control over the size of your cabbage pieces.

These methods work with multiple types of cabbage, and can also be used to shred Brussels sprouts.

Pretty soon you'll be making kimchi coleslaw, beef and cabbage soup and cabbage rolls before you know it!

Jump to:

Ingredients
Equipment
Prepare Cabbage
Option 1. Use a Knife
Option 2. Use a Box Grater
Option 3. Use a Mandolin
Joss' Tips
Ways to Use Shredded Cabbage
Storage
Cabbage Shredding FAQs
More Recipe Tutorials to Consider
📋Recipe

Ingredients

red or green cabbage

Equipment

Your Pick of Cutting Tools:

Chef's Knife & Cutting Board

Chefs Knife and knife sharpener on cutting board.

Box Grater

Mandolin

Prepare Cabbage

No matter what method you choose to shred your cabbage, follow these prepping steps first.

Step #1. Wash the cabbage and remove the outer leaves.

Step #2. Place the cabbage on a cutting board and cut the bottom off.

Step #3. Make sure the cabbage is sturdy and flat against the cutting board and cut it in half.

Step #4. Cut out the white solid core by carefully making 2 diagonal cuts towards the center.

Chef's Note: Sometimes it is easier to remove the core with a diagonal cut after it has been cut into quarters. Do what works best for you.

Red cabbage getting sliced into quarters.

Step #5. Cut the cabbage in half again, making quarters.

Option 1. Use a Knife

A knife will give you more control over the thickness, but might take more time to achieve the desired results than some of the other tools. You may find it more difficult to get very fine slices with a knife.

Once you have followed the steps above to prep the cabbage into quarters, continue here:

Red cabbage shredded with knife on cutting board.

Step #1. Make sure the cabbage quarter is flat and steady on the cutting surface. Begin slicing it into thin strips with a chef's knife.

Red cabbage getting shredded with knife.

Step #2. Once it becomes hard to grasp, turn it so that it is flat against the cutting board and finish slicing.

Red cabbage shredded on black cutting board.

Step #3. If you want to shred the pieces further, cut them in half horizontally and then continue cutting vertically until they are as fine as needed.

Option 2. Use a Box Grater

Green cabbage quarter on cutting board with box grater.

A box grater is going to give you a very fine, minced result that is perfect for slaw.

Once you have followed the steps above to prep the cabbage into quarters, continue here.

Step #1. Shred the cabbage with a box grater on the side with large holes, by placing the cabbage quarter flat against the holes with your hand and using a forceful downward sliding motion. Repeat.

Chef's Note: This will produce a very fine shred. Carefully keep your fingers away from the grater holes and stop before you get to the end of the cabbage.

Green shredded cabbage on black cutting board.

Step #2. Your shredded cabbage is ready to use.

Option 3. Use a Mandolin

A mandolin can be adjusted to different thicknesses and is great for very thin, uniform slices of cabbage. This is probably the most common way I shred cabbage, especially if I'm making my halibut tacos with mango salsa and slaw.

Once you have followed the steps above to prep the cabbage into quarters, continue here:

Red cabbage against mandolin with hand guard.

Step #1. Set the mandolin to desired thickness. Place the cabbage flat against the mandolin and place the guard over top of the cabbage.

Red cabbage in hand with cut-resistant glove against mandolin.

Step #2. Carefully shred the cabbage with the mandolin by moving it up and down over the blade, using the guard to protect your fingers. You can also use a cut-resistant glove.

Joss' Tips

Vegetables shred best when they are cold so keep the cabbage in the fridge until you are ready to use it.
After washing the cabbage, make sure to dry it well with a clean kitchen towel so that it shreds properly.
When using a knife, make sure your fingers are holding the cabbage in a 'claw' position so that you protect them (curl fingertips inward).

Ways to Use Shredded Cabbage

Now that you have your shredded cabbage, there are a lot of great ways you can use it.

For soup, adding shredded cabbage is a good way to sneak in some more servings of vegetables, as well as being absolutely delicious.
Need a cool and creamy side for dinner? Shred some cabbage finely and throw together a quick coleslaw.
Make this ground beef stir fry with rainbow veggies.
If you have some more time on your hands, homemade sauerkraut is amazing and incredibly nutritious.
Feeling adventurous? Shred up some napa cabbage and make kimchi, the spicy Korean version of sauerkraut.

Red and green cabbage shredded on white tile background.

Storage

In the Fridge: Once you've shredded your cabbage, you can store it raw in a tightly sealed container or bag in the refrigerator crisper, but only for 2 to 3 days. It will start to brown on the areas that have been cut if you store it any longer.
In the Freezer: If you want to freeze your shredded cabbage, blanch it before cooling it in ice water. Pat your cabbage dry, put it in freezer bags (making sure to squeeze out all the air before sealing the bags) and pop the bags into the freezer. Of course, only use your frozen cabbage in recipes that don't call for raw cabbage.

Cabbage Shredding FAQs

What is the easiest way to shred cabbage?

It depends on the what you are using the cabbage for, but I think it's easiest to use a mandolin to shred cabbage. It's quick, easy and makes consistent, thin cuts.

Can I shred cabbage in a food processor?

Yes, you can use the shredding disc attachment that usually comes with the food processor.

Why do you soak shredded cabbage in water?

To keep the shredded cabbage fresh and crispy, you can store it in a bowl of water in the fridge, but be sure to drain and dry it really well before using.

📋Recipe

How to Shred Cabbage (3 Ways)

Joss Dyckson Have some cabbage that you need to shred? Here's a guide on how to shred cabbage no matter what tools you have. You can use a box grater, a mandolin or even just a knife. 5 from 1 vote Cook ModePrevent your screen from going dark Print Recipe Pin Recipe Save Recipe Saved! Prep Time 5 minutes Total Time 5 minutes Course Salad, Side DishCuisine American Servings 1Calories 18 kcal

Ingredients 1x2x3x

▢ 1 head cabbage - red or green

Instructions

Prep the Cabbage: Do this Step Before Any Cutting Method

Wash the cabbage and remove the outer leaves.
Place the cabbage on a cutting board and cut the bottom off.
Make sure the cabbage is sturdy and flat against the cutting board and cut it in half.
Cut out the white solid core by carefully making 2 diagonal cuts towards the center. (Sometimes it is easier to remove the core with a diagonal cut after it has been cut into quarters. Do what works best for you.)
Cut the cabbage in half again, making quarters.

Option #1: With a Knife

Make sure the cabbage is flat and steady on the cutting surface. Begin slicing it into thin strips with a chef's knife.
Once it becomes hard to grasp, turn it so that it is flat against the cutting board and finish slicing.
If you want to shred the pieces further, cut them in half horizontally and then continue cutting vertically until they are as fine as needed.

Option #2: With a Box Grater

Shred the cabbage with a box grater on the side with large holes, by placing the cabbage quarter flat against the holes with your hand and using a forceful downward sliding motion. This will produce a very fine shred. Carefully keep your fingers away from the grater holes and stop before you get to the end of the cabbage.

Option #3: With a Mandolin

Set the mandolin to desired thickness. Place the cabbage flat against the mandolin and place the guard over top of the cabbage.
Carefully shred the cabbage with the mandolin by moving it up and down over the blade, using the guard to protect your fingers. You can also use a cut-resistant glove.
Your cabbage is now ready to use!

Equipment

▢ Chef's Knife
▢ Cutting board
▢ Optional: Box Grater
▢ Optional: Mandolin
▢ Optional: Cut-Resistant Glove

Notes

These methods work with multiple types of cabbage, and can also be used to shred Brussels sprouts.
A knife will give you more control over the thickness, but might take more time to achieve the desired results than some of the other tools. You may find it more difficult to get very fine slices with a knife.
A box grater is going to give you a very fine, minced result that is perfect for slaw.
A mandolin can be adjusted to different thicknesses and is great for very thin, uniform slices of cabbage.
Vegetables shred best when they are cold so keep the cabbage in the fridge until you are ready to use it.
After washing the cabbage, make sure to dry it well with a clean kitchen towel so that it shreds properly.
When using a knife, m ake sure your fingers are holding the cabbage in a 'claw' position so that you protect them (curl fingertips inward).
You can store shredded cabbage in the fridge for up to 2 to 3 days. It will start to brown on the areas that have been cut if you store it any longer. Make sure it is in an airtight container or bag in the crisper or coldest part of your fridge.
If you want to freeze your shredded cabbage, blanch it before cooling it in ice water. Pat your cabbage dry, put it in freezer bags (making sure to squeeze out all the air before sealing the bags) and pop the bags into the freezer. Of course, only use your frozen cabbage in recipes that don't call for raw cabbage.

Nutrition

Calories: 18kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 13mgPotassium: 119mgFiber: 2gSugar: 2gVitamin A: 69IUVitamin C: 26mgCalcium: 28mgIron: 0.3mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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