The Cabbage Cutting Tricks I Wish I'd Known Years Ago

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.

A chef's knife slices thin shreds off the side of a cabbage half on a wooden cutting board, with a pile of shredded cabbage forming beside it.

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!

A hand steadies a whole green cabbage on a wood and marble cutting board while a knife cuts down through the center to halve it.

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.

A knife trims the stem end off a cabbage half on a cutting board, with the other cabbage half sitting nearby.

A knife cuts a cabbage quarter in half lengthwise, showing the pale layered interior of the cut 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.

Two cabbage halves with their cut sides up sit on a wooden cutting board next to a knife, showing the cored centers.

A knife slices into a cored cabbage half on a wooden board, cutting it down into smaller wedges.

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.

Two hands guide a knife through a cabbage wedge, cutting it into thin shredded strips on a wooden cutting board.

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!).

A wedge of cabbage is pushed through a handheld mandoline slicer, producing fine shreds that fall onto the cutting board below.

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.

A knife slices lengthwise through a small cabbage wedge on a wooden board to cut it into narrow strips.

A knife chops a cabbage wedge into small diced pieces, with a pile of chopped cabbage collecting on the cutting board.

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.

A gray plate displays four cabbage cuts side by side: a whole sliced wedge, fine shreds, a smaller wedge, and roughly chopped pieces, with cabbage halves in the background.

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.

Different Cuts for Different Dishes

Thin shreds - best for slaw, tacos, or topping sandwiches.
Thick wedges - ideal for roasting whole in the oven until caramelized.
Cabbage steaks - flat slices perfect for grilling or pan searing.

Recipes to Try With Your Cut Cabbage

Tossed into a crunchy, tangy slaw for tacos or sandwiches.
Roasted into golden wedges as a simple side dish.
Stir-fried with garlic and sesame oil for a quick vegetable side.

FAQ

Do I need to rinse cabbage before cutting it?

Yes, give it a quick rinse under cold water and pat it dry, especially if you'll be eating it raw in a slaw.

How do I store cut cabbage?

Keep it in an airtight container or resealable bag in the fridge for up to 5 days.

What's the best knife to use for cutting cabbage?

A sharp chef's knife works best for cutting through the dense core, while a smaller knife is handy for thinner shredding.

Before You Go

If this recipe made its way to your dinner table, I'd love to hear what you thought! Leaving a ★★★★★ rating and review below helps other readers and supports the work I do here at Cookrita. Thank you so much for being here. ❤️

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