Even and identical slices can greatly improve your cuisine, despite the fact that cutting cabbage may appear like an easy chore. Knowing the appropriate procedures helps speed up the process and produce perfectly chopped cabbage, whether you’re making coleslaw, a stir-fry, or simply adding cabbage to your dinner. The method for cutting cabbage successfully and efficiently will be covered in detail in this article. Let’s begin with learning how to cut cabbage and utilizing this versatile vegetable to its fullest potential.
How to cut cabbage: Cabbage advantages
Whatever variety of cabbage you choose, it will be really beneficial for you. It belongs to the same family as kale, kohlrabi, broccoli, cauliflower, and other members of the brassica family.
While cabbage is extremely low in calories (just 22 per cup), it is high in folate, vitamin C, vitamin K, potassium, magnesium, and calcium. Additionally, cabbage is a rich source of fiber, which aids in digestion, antioxidants, which fight inflammation, and phytosterols, which lower cholesterol. If you must choose between red and green cabbage, red cabbage has more vitamin C than green; one cup of red cabbage has 85% of the recommended daily intake (RDI) of vitamin C.
How to cut cabbage: Cabbage is a nutrient-rich food
- Additional micronutrients found in cabbage, such as vitamin A, iron, and riboflavin, are present in trace levels.
- It is abundant in vitamin B6 and folate, both of which are necessary for a number of critical bodily functions, such as energy metabolism and the proper operation of the neurological system, as you can see from the list above.
- Molecules with an odd number of electrons, or free radicals, are unstable.
- Their levels can harm your cells if they get too high.
Vitamin C, a powerful antioxidant that may guard against heart disease, several malignancies, and vision loss, is notably abundant in cabbage.
How to cut cabbage: Cabbage varieties
Although the cabbage family is large and diverse, the following types are frequently used interchangeably in recipes that call for sliced or shredded cabbage.
- A savoy cabbage. the one that can often be found in any grocery. Smooth, darker-green outer leaves and lighter-green to white inner leaves characterize green cabbage.
- Cabbage red. The leaves of this lovely cabbage are an intense purple-red color with white veins inside. Green cabbage-like in shape and flavor, but with significantly more vivid color.
- Brussels sprouts. Despite having loosely crinkled, yellow-green leaves and a fairly mild flavor, this spherical head of cabbage looks and tastes like green cabbage.
- Cabbage from Napa. In addition to bok choy, baby bok choy, and choy sum, this rectangular head of ruffled cabbage is one of several Chinese cabbage varietals. Compared to head cabbage, it has a little more soft texture, yet it shreds easily and tastes great when eaten fresh in salads.
How to cut cabbage: How to Make Wedges Out of Cabbage
You can either chop the cabbage into wedges as your final product or as the initial stage in shredding or cutting it into squares. It reduces an enormous, cumbersome head of cabbage into smaller, easier-to-handle bits.
- Remove any tough, wilted, or discolored outer leaves first. The cabbage should be rinsed and dried with paper towels or a kitchen towel.
- Next, find the stem or core. The cabbage’s bottom, where the leaves converge, will contain it.
- By cutting through the core, split the cabbage in half lengthwise using a sharp chef’s knife.
To create four wedges, divide the pieces one more lengthwise across the center.
Are wedges your point of departure? Slice the cabbage pieces through the center repeatedly until the wedges reach the required thickness.
How to cut cabbage: Cabbage Shredder Techniques
In order to chop a cabbage into wedges, start by reading the section above.
- One wedge should be placed cut side down on your cutting board once you have four wedges total.
- To get the core out of the wedge, make a diagonal cut along it.
- Once the wedge of cabbage is thinly sliced across, use a sharp chef’s knife to cut off the core by working your way down from the pointy tip.
- The remaining wedges should be used again!
How to cut cabbage: Use the shredded cabbage in tacos, coleslaw, and other dishes.
Variation 1: Instead of cutting the cabbage crosswise, cut it lengthwise for longer shreds. Slice it thinly along one of the wedges’ cut edges.
Variation 2: Use a mandoline slicer to shred cabbage extremely thinly. To slice a wedge of cabbage, hold it at the core end and pass the tip over the mandoline blade. Utilize the safety protection at all times!
Variation 3: To produce chopped cabbage, cut each wedge lengthwise into uniform slices of 1 inch, just like you do for my cabbage soup. After that, make crosswise 1-inch slices to create a grid. The leaves will divide into squares.
How to cut cabbage: Recipes you love for cabbage
So now you know how to chop a cabbage. How will it be prepared? Try cooking one of these recipes if you need some inspiration:
- Creamy Cabbage Soup Coleslaw
- Coleslaw in vinegar
- Slaw of Broccoli
- Tacos with cauliflower and cabbage
If you use the proper methods, cutting cabbage may be a quick and easy operation. The process will be significantly simplified if the outer leaves are removed, slices are made uniformly, and proper knife techniques are practiced. Learning the technique for cutting cabbage will broaden your range of culinary creations and make using this adaptable vegetable a breeze, whether you’re making coleslaw, stir-fries, or other recipes. Enjoy your cooking!