Shredded Cabbage
How to shred cabbage the quickest and easiest way possible.
Servings 8 + cups
Calories 17kcal
Equipment
Ingredients
- 1 medium cabbage
Instructions
- Peel any loose or discolored leaves from the outside of the cabbage and rinse and dry it well.
- Cut the cabbage in half from top to the stem base.
- Lay the flat side of each piece down and cut each of the halves in half again from stem to top.
- At the base of each wedge, is the hard, white heart of the cabbage. Cut that out of each piece at an angle.
- Slice each wedge into shreds, starting at the tip and working down to the base.
- Use immediately or store in an airtight container in the refrigerator for 5 to 7 days.
Notes
Yield: A medium-size cabbage should yield at least 8 to 10 cups of shredded cabbage.
Freezing: Shredded cabbage will lose some of its crunch after freezing. Don’t plan on freezing cabbage to use fresh later in coleslaws or tacos, but it freezes fine for use in things like in soups or a stir fry.
To freeze, store the shredded cabbage in a freezer bag and press all the air out. Use within 2 months.
Nutrition
Serving: 1cup | Calories: 17kcal