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.
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