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How to Cut Cabbage

Learn How to Cut Cabbage like a professional for maximum speed and efficiency in the kitchen. Then add cabbage to soups, salads, and stir-fries or enjoy it in coleslaw or own its own.

Prep Time
1 min
Cook Time
1 min
Total Time
3 mins
Servings: 8 servings (1 cup each)
Calories: 28 kcal
Cuisine: American

Ingredients

  • 1 head cabbage (about 2 pounds, see note 1)

Instructions

    Cup of Yum
  1. Remove any damaged or browned outer leaves and rinse under cold water. Place the head of cabbage on the cutting board and cut the whole head into quarters straight down from the top of the crown to the stem using a large chef’s knife.
  2. With a knife, carefully cut out the core from each quarter. Place the quarters, cut-side down, on the cutting board. Shred, slice, or chop according to your recipe instructions.

Notes

  • Yield: 1 pound cabbage = about 4 cups shredded cabbage.
  • Storage: Store a whole head of cabbage in a plastic bag in your crisper drawer for up to 2 months. Store a cut head of cabbage the same way for 3 to 4 days. For shredded bags of coleslaw from the store, follow the expiration date or your own observations (if it looks bad, toss it).

Nutrition Information

Serving 1 cup Calories 28kcal (1%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 0.1g (0%) Saturated Fat 0.04g (0%) Polyunsaturated Fat 0.02g Monounsaturated Fat 0.02g Sodium 20mg (1%) Potassium 193mg (6%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 111IU (2%) Vitamin C 42mg (47%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings (1 cup each)

Amount Per Serving

Calories 28

% Daily Value*

Serving 1 cup
Calories 28kcal 1%
Carbohydrates 7g 2%
Protein 1g 2%
Fat 0.1g 0%
Saturated Fat 0.04g 0%
Polyunsaturated Fat 0.02g 0%
Monounsaturated Fat 0.02g 0%
Sodium 20mg 1%
Potassium 193mg 4%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 111IU 2%
Vitamin C 42mg 47%
Calcium 45mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.