This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeLearn How to Cut Cabbage like a professional for maximum speed and efficiency in the kitchen.

Then add cabbage to soups, salads, and stir-fries or enjoy it in coleslaw or own its own.  Meggan’s notes One of the best parts of culinary school was learning how “the pros” cut every single fruit and vegetable ever.It was part of our Knife Skills education, and it has made all prep in my life easier ever since.

Prep cooks and chefs everywhere know how to methodically break down produce for maximum speed and efficiency because they do it every day.Once you learn the secrets, chopping veggies becomes a lot easier and more fun! In this post, we’re tackling cabbage.I love cabbage because it’s hearty and nutritious, it’s great raw, cooked, and fermented (aka Sauerkraut or Kimchi), and it lasts a long time in the refrigerator.

All good things! Let’s take the guesswork out of cutting up cabbage so you can get to eating it even faster.Table of ContentsMeggan’s notesRecipe ingredientsIngredient notesStep-by-step instructionsHow to cut cabbage into wedges:How to shred cabbage using a mandoline:Recipe tips and variationsFrequently Asked QuestionsHow to Cut Cabbage Recipe Recipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe.Please see the recipe card below for specific quantities.

Read More