This post may contain can you freeze boiled cabbage links. Shredding cabbage for coleslaw, soups, or salads doesn’t have to be difficult or complicated! Skip the prepacked stuff and try one of these easy methods for fresh, perfectly textured shredded cabbage.
Shredding cabbage for coleslaw, soups, or salads doesn’t have to be difficult or complicated! Place the cabbage on the cutting board with the core end against the board. Using the chef’s knife, cut the cabbage in half vertically through the core. Cut each half vertically again through the core, creating 4 wedges. Slice each of the cabbage wedges into shreds. Use the blade of your desired thickness and carefully run the wedge of cabbage along the mandolin with the cut edge down.
Remember to also cut away from your body instead of towards. The motion may seem a bit strange if you’re used to cutting the other direction, but, again, you’re way less likely to cut yourself! One medium head of cabbage makes about 8 cups of shredded cabbage. If you’re not using all of your cabbage at once, you can wrap the individual wedges tightly in plastic wrap or add the shredded cabbage to an airtight container.
Keep in the crisper of the fridge for 2 days up to 1 week. Quick Coleslaw with Shredded Cabbage A bag of coleslaw mix usually contains a combination of red and green cabbage, as well as sometimes sliced carrots or broccoli. This recipe is from my insanely popular Egg Roll in a Bowl. Add the first 4 ingredients to a bowl, plus white pepper and salt to taste, and stir until well combined. You can keep it cool or sauté in a skillet. If cooking, stir regularly until the cabbage is tender, about 5 minutes. How Much Juice is in One Lime?
Shredding cabbage has never been easier, so ditch the prepackaged stuff! Rinse cabbage under cold running water and pat dry. Pull off and discard any wilted or damaged outer leaves. Place cabbage on the cutting board with core end against the board. Position one cabbage wedge with a cut side facing down onto the cutting board. Make an angled cut into the cabbage to remove the core. Shred with knife: Slice each of the cabbage wedges into shreds.
Shred with mandolin: Use the blade of your desired thickness and carefully run the wedge of cabbage along the mandolin with the cut edge down. Shred with vegetable peeler: Use a vegetable peeler and “peel” the inside and coreless cut edge of the cabbage. Storing: Wrap the individual wedges tightly in plastic wrap or add the shredded cabbage to an airtight container. Eat cool or sauté in a skillet. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Result will be the weight of one serving. 40aprons on social and be sure to leave a review on the blog post!