How to Cut Cabbage (Wedges, Steaks, Slaw, and Cubes!)

Let’s be honest—cabbage looks kind of intimidating when it’s sitting whole on your cutting board. But once you learn a few simple tricks, it’s actually super easy to slice up.

Whether you're making wedges for roasting, steaks for grilling, or slaw for a potluck, this quick cabbage guide has you covered.

What You’ll Need

Just a sharp knife, a cutting board, and a few minutes of your time. If you’ve got a mandoline, that’s a bonus for super thin slaw slices.

Let’s get chopping!

Step 1: Prep the Cabbage

First, pull off any outer leaves that look sad—wilted, bruised, or just plain tired. Give the cabbage a rinse, then dry it off really well. Now you’re ready to slice!

How to Cut Cabbage into Wedges

Place the cabbage stem-side down on your board.
Slice it in half straight through the core.
Slice each half into 3–4 wedge-shaped pieces.
Want to remove the core? Make a small angled cut at the bottom of each wedge.

Great for: roasting, grilling, or simmering in broth. (Try my caramelized cabbage wedges—they're a favorite.)

How to Cut Cabbage into Steaks

Stand the cabbage upright, stem down. If it wobbles, trim the base so it stands flat.
Cut it in half if it’s extra large.
Slice straight down into thick slabs—about ¾ to 1 inch thick.
Keep the core in place—it helps hold the steaks together while they cook.

Perfect for: roasting or grilling with seasoning and a drizzle of oil.

How to Cut Cabbage for Slaw (Thin Slices)

You’ve got two options here—knife or mandoline.

With a knife:

Cut the cabbage into quarters.
Slice out the core from each quarter.
Lay each piece flat and slice into thin shreds, about ⅛ inch thick.

With a mandoline:

Quarter the cabbage and remove the core.
Set your mandoline to the thickness you want.
Carefully glide the cabbage across the blade (use a hand guard if you’ve got one!).

How to Cut Cabbage into Cubes

Cut the cabbage into quarters and take out the core.
Slice each quarter into thick strips (about ½ inch wide).
Turn the strips sideways and chop them into chunky cubes.

Best for: soups, stir-fries, or sautéed cabbage rice.

Quick Tips for Cutting Cabbage Safely

Use a sharp knife: It’s safer and makes cleaner cuts.
Cut on a flat surface: Less slipping, more control.
Use a non-slip cutting board: Or just stick a damp towel underneath.
Tuck your fingers: Make a claw with your hand to keep fingertips safe.

How to Pick a Good Head of Cabbage

When you're at the store, here's what I always look for:

Bright color: No brown spots or bruising.
Feels heavy: That’s a good sign it’s fresh and full.
Tight leaves: Skip the ones that look loose or floppy.
Nice round shape: The more compact, the better.

Storing Cabbage

Got extra? No problem—cabbage stores really well.

Whole cabbage: Keep it in the crisper drawer in a loose bag. Lasts up to a week.
Cut cabbage: Pat it dry and store in an airtight container for 2–3 days. Don’t wash until you're ready to use it.
Freezing: Yes, you can freeze it! Whole or chopped—just toss it in a freezer bag and use within 3–4 months.

Need more help? Check out my full guide on how to store cabbage the right way.

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