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.
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!
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.
When using a knife, make 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.