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+ servings
Chopped and wedged cabbage.

How to Cut Cabbage

An easy how-to for an often overlooked vegetable; here’s how to cut cabbage and add delightful crunch and loads of nutrition to all your favorite recipes.
Course Pantry
Cuisine American
Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
Servings 4
Calories 57kcal


  • 1 head cabbage


  • Remove any damaged or browned outer leaves and rinse under cold water.
  • Place the head of cabbage on a cutting board or clean work surface with the stem side down.
  • Locate the stem of the cabbage. With a chef’s knife, cut in half lengthwise, all the way through the core.
  • If making shredded cabbage, remove the triangular core by cutting into the core at an angle where the stem meets the leaves of the cabbage, and remove it from each half.
  • Place the halves, cut side down, on the cutting board. Starting at the end opposite the stem, cut crosswise from top to bottom into thin slices.


Calories: 57kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 386mg | Fiber: 6g | Sugar: 7g | Vitamin A: 222IU | Vitamin C: 83mg | Calcium: 91mg | Iron: 1mg