How to Cut Cabbage for dishes like Coleslaw, soups, and more
Ingredients
1headred or green cabbage
Instructions
If using the cabbage for a raw preparation such as coleslaw, I recommend removing any thick and fibrous outer leaves.
Rinse and dry the cabbage well, then cut in half through the stem.
Cut those halves in half to yield quarters, then cut the core out of each quarter.
Lay each quarter on a flat side, and thinly slice into ribbons. The cabbage is now ready to be used!
Notes
Storing: Store in a somewhat breathable bag or container in the fridge for up to 3 days, with paper towels inside to absorb excess moisture. I don’t recommend sealing it off entirely, because it can make the cabbage go bad quickly, but I also don’t recommend leaving it uncovered, because it can dry out and get shriveled. Leave it mostly covered, with a little bit of breathability.When to wash: Personally I am usually okay simply washing the exterior before prepping, because I rarely see bugs inside the tightly packed leaves. However, if it seems dirty inside, I will wash cabbage after it has been cut, chopped, or shredded, then dry thoroughly with a salad spinner, then with kitchen towels, then air drying briefly. I don't like to wash cabbage right before making salad type dishes, because I don't want the possibility of watering down the dressing with excess moisture. If you're using the vegetable for soups, then it doesn't matter when you wash.Shredding with knife or mandolin: Using a mandolin is undoubtedly a better choice, as the pieces will all be uniform, and usually much finer than you can do by hand. However, a knife can work too. Make sure to place each quarter on a flat side so it’s steady as you cut.