Once you understand the simplicity of the cabbage anatomy, shredding it can be easy for you. All you need is a sharp knife, a grater, a food processor, or a blender. Do not forget the act of performing the seemingly mundane task repetitively.
Shredded cabbage is used as a side dish in many restaurant specialties. Do not forget that cabbage is a leafy green vegetable with so much health benefits. It is a dietary fiber and a good source of antioxidant vitamins. The crunchy and bittersweet taste makes it a favorite in a variety of dishes.
Shredding a cabbage is something that you can do at home with any of the following tools:
- A sharp knife
- A grater
- A blender
- A food processor
How to Shred Cabbage
1. Using a Sharp Knife
Cabbage is an appropriate base for many slaw salads. You start by peeling the visibly bad leaves from the outside. Peel them off as you get inwards to the fresher leaves.
Locate the thick stalk identifiable with a thick stalk and place the flat side on the cutting board. Slam the head of the cabbage stalk directly into the cutting board. This action should break the stalk and pull it out. This method may not work as intended; an easy option would be to cut the head in half through the stalk to the top following the shape of the thick wedges.
Chop the cabbage in half by flipping the head over so that the stalk is facing the ceiling and chop it vertically.
Turn the head of the cabbage towards your left-hand side and start the shredding process. When shredding follow a vertical angle as you turn the half head until you finish chopping. If you do not want long strips, cut the cabbage pile in an almost horizontal position. There is also an option of cutting by placing the cabbage flat side down and cut strips to the desired thickness.
Repeat the whole procedure with the other half.
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2. Using a Grater
Remove the outer leaves from the head of the cabbage by making sure there are no visible bruises or damaged leaves on the surface.
Chop the cabbage into quarters
Pick your grater (in this case we use a cheese grater) or a vegetable grater and place it in a large bowl. The bowl is where the shredded pieces will fall in.
Run the cabbage across the grater. Small pieces of cabbage will fall on the bowl. Go on until every quarter of the entire cabbage is shredded.
3. Using a Blender
Remove the outer leaves and leave the fresh parts on the cabbage. Make sure no visible or bruised leaves are left on the caalsobbage head.
Chop the cabbage into quarters, place it in the blender, and pulse the blender for a few seconds at a time. Confirm if the size is what you are looking for.
Keep pulsing until it reaches the right texture. Depending on how you want to serve, keep blending until the cabbage looks right. Please note that too much blending may result in a pulp.
Remove the shredded cabbage from the blender and place it inside a bowl. The shredding should be done one quarter at a time.
4. Using a Food Processor
Wash the cabbage and remove the outer layers that have rough edges and look dirty. Rinse the cabbage under running water to make sure it is clean.
TIP: When you suspect some worms or insects in the cabbage, soak the head in salt water or vinegar for about fifteen minutes.
Then cut the cabbage. When cutting choose a knife that is longer than the diameter of the cabbage, which should be less frustrating as opposed to using a short knife, remember not to use carbon steel to cut the cabbage because the reaction may change the color of cabbage to blackish.
Lay the cabbage on its stem on a cutting board and cut it in half vertically. It is best if you cut the two halves into further halves to make four quarters. Do not cut the cabbage horizontally so that it does not fall apart.
You can put in a quarter of the cabbage into the chute one at a time. Continue sizing them until the pieces fit in. The more halves you have, the smaller the pieces, however, if you want the long strips do not cut beyond the quarters.
After feeding the chute, start pulsing until you get the desired sizes.
Cabbage Shopping and Storage
Cabbage is available on the shelf in three different varieties:
The Green Cabbage
The green cabbage is affordable and most common. Identifiable with large and smooth leaves with a compact head.
The Red Cabbage
The red cabbage has the same smoothness and shape of the green cabbage, but it is crunchy and had a pepper flavor. For the red one, when shredding use stainless steel cookware to avoid discoloration.
The Savoy Cabbage
The savoy cabbage is the most nutritious with thinner wrinkled leaves. The head is tight and compact. Once the leaves are separated, the head expands. This cabbage does not have the distinctive sulfur flavor, which makes it a favorite to many households and restaurants.
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Whatever your choice of cabbage, remember to shop by looking at the weight and not the size of what you see. Always store the cabbage for up to fourteen days in a plastic bag to prevent spoilage. Cabbage has a taste of bitterness, which is a necessity when it comes to physical health.
In commercial businesses, they have ways of neutering this bitterness to encourage consumption not knowing that they are removing some important anti-cancer constituents. You should try to embrace the bitter taste by mixing cabbages with various ingredients to adjust the flavor to your liking. The mixing will not interfere with the cabbage’s natural flavor.
Cabbage shredding is tricky because the vegetable itself needs a lot of time and effort to get it right. The natural structure of such vegetables may lead to confusion to a person who is still new to shredding in whatever method they choose.