• Skip to main content
  • Skip to primary sidebar

In the Kitch

menu icon
go to homepage
  • Mother's Day
  • Recipe Index
  • Guides
  • Tutorials
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Mother's Day
    • Recipe Index
    • Guides
    • Tutorials
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    In the Kitch » Recipes » Tutorials

    Updated: May 28, 2024 · Published: Feb 24, 2020 by Joss Dyckson · This post may contain affiliate links ·

    How to Shred Cabbage 3 Ways

    Jump to Recipe
    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 and green cabbages.
    • 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

    Box grater on white background.

    Mandolin

    Mandolin on white background.

    Prepare Cabbage

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

    Red cabbage leaves getting pulled off.

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

    Red cabbage bottom cut off with knife.

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

    Red cabbage with knife down the middle.

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

    Red cabbage getting cored with knife.

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

    Red cabbage without core.

    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.

    Green cabbage against box grater.

    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.

    Green cabbage shredded with box grater.

    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

    Red cabbage, mandolin and glove.

    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.

    Green and red cabbage shredded in bowl.

    More Recipe Tutorials to Consider

    • Fruit infused water with berries in glass pitcher.
      How to Make Fruit-Infused Water
    • Taco in a bag with forks and toppings on the side.
      How to Make Walking Tacos (aka Taco in a Bag)
    • Cooked barley on a spoon.
      How to Cook Barley
    • Butternut squash sliced open on cutting board.
      How to Clean, Save and Roast Butternut Squash Seeds

    If you tried this recipe tutorial for How to Shred Cabbage 3 Ways or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Red cabbage shredded with knife.

    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
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Salad, Side Dish
    Cuisine American
    Servings 1
    Calories 18 kcal

    Ingredients
      

    • 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.
      Red cabbage leaves getting pulled off.
    • Place the cabbage on a cutting board and cut the bottom off.
      Red cabbage bottom cut off with knife.
    • Make sure the cabbage is sturdy and flat against the cutting board and cut it in half.
      Red cabbage with knife down the middle.
    • 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.)
      Red cabbage without core.
    • Cut the cabbage in half again, making quarters.
      Red cabbage getting sliced into 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.
      Red cabbage shredded with knife on cutting board.
    • Once it becomes hard to grasp, turn it so that it is flat against the cutting board and finish slicing.
      Red cabbage getting shredded with knife.
    • 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.
      Red cabbage shredded on black cutting board.

    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.
      Green cabbage shredded with box grater.

    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.
      Red cabbage, mandolin and glove.
    • 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.
      Red cabbage against mandolin with hand guard.
    • Your cabbage is now ready to use!
      Red and green cabbage shredded on white tile background.

    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.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

    More Tutorials

    • Cocktail syrups infusing in bottles.
      How to Prepare Cocktail Syrups
    • Cantaloupe on cutting board with knife.
      How to Cut a Cantaloupe into Cubes
    • Kimchi in a jar and on a fork.
      How to Make Kimchi at Home
    • Pitted cherries and a cherry pitter on cutting board.
      How to Pit Cherries
    212 shares
    • Share114
    • Tweet
    • Email
    • Bluesky
    • Reddit

    Reader Interactions

    Comments

      5 from 1 vote

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Christina says

      December 29, 2021 at 10:33 am

      This helped me a lot. Thank you.

      Reply
      • Joss D says

        December 29, 2021 at 10:37 am

        Thanks for letting me know Christina. I'm happy to help.

        Reply

    Primary Sidebar

    Joss D author image.

    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

    More about me →

    Mother's Day Recipes

    • Spring white wine sangria in wine glass.
      Spring White Wine Sangria

    • Strawberry shortcake ice cream in martini glasses with syrup pouring out of spoon.
      Strawberry Shortcake Ice Cream

    • Lemon basil pasta with chicken and Parmesan cheese on plate.
      Lemon Basil Pasta (with Chicken)

    • Roasted white asparagus with capers and fresh dill.
      Roasted White Asparagus

    • Strawberry liqueur in jar with fresh strawberries on the side.
      Strawberry Liqueur

    • Iced lemon mousse in small jars.
      Iced Lemon Mousse

    Popular

    • Peanut butter soup in a speckled bowl.
      Peanut Butter Soup

    • Cake pop frosting in bowl with spatula.
      Cake Pop Frosting & Coating

    • Cake mix cake pops in small pails with sprinkles on top.
      How to Make Cake Pops with Cake Mix

    • Hamburger scrambled eggs in cast iron pan.
      Hamburger Scrambled Eggs

    • Electric skillet fried chicken in a dish.
      Electric Skillet Fried Chicken

    • Electric skillet pot roast with vegetables on serving tray.
      Electric Skillet Pot Roast

    Footer

    ↑ back to top

    In the Kitch

    • Privacy Policy
    • Terms & Conditions
    • Disclaimer
    • Accessibility Statement

    About

    • About
    • The Team

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 In the Kitch

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.