How to Shred Cabbage in Food Processor – Simple Guide

10. How to Shred Cabbage in Food Processor1
Read Time:12 Minute, 33 Second

Using a food processor, you can shred cabbage. It is not only possible, but one of the best methods, to shred cabbage in a food processor. Using a food processor to shred cabbage is more effective and less messy than doing it by hand.

In a food processor, shredding cabbage can be very easy. When using a food processor to shred cabbage, there are additional factors to take into account. For instance, we should think about how long it takes and which blade works best in a food processor. For complete instructions on using a food processor to shred cabbage, continue reading.

Can You Shred Cabbage in a Food Processor?

Manually shredding cabbage can be a tedious task that takes a long time and creates a lot of mess. Fortunately, a food processor can quickly shred cabbage. Processing is one of the best ways to shred cabbage and other vegetables in general because it is not only feasible but also effective. Shredding cabbage in a food processor is quick, easy, and requires very little equipment.

How Do You Shred Cabbage in a Food Processor?

Thankfully, it is a quick and easy process that takes under five minutes to complete. Simply cut the cabbage in half vertically along the stem to begin. Then, cut the cabbage in half again along the stem by laying the flat side down on a cutting board. The stem, which is currently too tough to eat, can be removed with ease. The four cabbage pieces should then be small enough to fit through the feed tube of your food processor. If the pieces are too large, you can cut them in half again until they are the right size to fit through the chute. Simply press the ON button to complete the process. flawlessly shred cabbage.

Step 1: Cut the cabbage in half

The cabbage is easier to handle when it has been cut in half.

Step 2: Remove the tough core of the cabbage

Cut out the triangle-shaped cabbage core using a sharp knife. Cut from the stem all the way to the point where the cabbage starts to wave.

Step 3: Cut the cabbage to size

Cut the cabbage in half, then cut each half into pieces that will fit inside the neck of your food processor.

Step 4: Prepare the food processor

After removing the pushing mechanism from the feed tube, put the food processor’s lid on. Make sure the lid secures with a snap.

Step 5: Shred your cabbage

Once the food processor is running, add the cabbage to the feed tube one piece at a time. Once all of the cabbage is shredded, continue pressing it toward the blade.

After using a food processor, you’ll never again chop cabbage the old-fashioned way.

Why Use a Food Processor to Shred Cabbage?

While shredding cabbage in a food processor is quick, simple, and yields perfect shreds, you could certainly use a sharp knife and some patience to make thin ribbons of cabbage for soups, salads, and stir-fries. This denotes a consistent cooking time for recipes utilizing cooked cabbage. When using raw cabbage, using a food processor to shred the cabbage ensures that no one is left with large, awkward, and difficult-to-eat chunks.

Instead of messing with a food processor, you might be tempted to use bagged, pre-shredded cabbage. An improved and more affordable alternative is freshly shred cabbage. This is a significant benefit, especially if you’re feeding a large group of people.

The food processor and its accessories can be washed off and thrown right into the dishwasher for quick cleanup.

What Else Can You Shred in a Food Processor?

You’ll see how much time it saves when preparing meals once you get the hang of using a food processor to shred cabbage.

More than just shredding cabbage can be done in a food processor. Any firm vegetable or fruit that you would typically grate with a box grater can be minced.

In order to make healthy dishes with riced vegetables, the shredding blade in a food processor quickly chops up broccoli and cauliflower.

You can create mountains of shredded cheese using the food processor’s shredding disk. In situations where you need a lot or are feeding a crowd, freshly shredded cheese is more advantageous financially and tastes better.

The Best Blade for Shredding Cabbage in a Food Processor

In a food processor, a shredding disk works best for creating uniformly sized cabbage shreds. There are typically two sizes of shredding disks included with food processors. The size of the cabbage produced by each disk used for shredding varies slightly.

In general, when shredding cabbage in a food processor, use the smaller disk for raw recipes and the larger disk for cooked ones.

Tips for Shredding Cabbage in a Food Processor

There are a few things to remember in order to maximize the performance of your food processor.

Before shredding, remove any pits from fruits and vegetables, and cut your cabbage into a size that fits the feeding tube. Never insert anything other than the vegetables and the food pusher into the feeding tube out of safety.

Benefits of Shredding Your Own

  • The best produce is fresh! Slaw that has just been freshly grated is incredibly flavorful and crisp.
  • What goes into your slaw mixture is up to you. Both green and purple cabbage can be easily shredded to create a dish with color.
  • Save time and money by shredding your own at home
  • Unlike lettuce, cabbage lasts a long time in the refrigerator. pre-packaged. You have no idea when the premixed shreds were processed. Freshly shredding produce makes a significant difference in recipes, especially when it’s consumed raw, as in coleslaw.
  • The ideal texture for your dish is entirely up to you. You can choose between large shreds of cabbage, coarsely grated cabbage, or pieces of fine texture.

Different Types of Cabbage

  • Green “cannonball” cabbage is the most popular and widely grown variety. It tastes fresh and peppery with a light flavor. It is incredibly adaptable and can be consumed both raw and cooked. I adore making homemade Asian cabbage rolls with this green cabbage.
  • In terms of flavor, red and green cabbage are nearly identical. The red color, however, has a tendency to bleed into the finished dish when it is prepared, which might detract from how the dish looks in general.
  • Savoy cabbage is also referred to as curly cabbage. It has ruffled leaves instead of the tightly packed heads that other varieties have. It can also be consumed raw, in slaw, or in a crunchy wrap. Furthermore, it tastes great braised in butter or stir-fried.
  • Chinese cabbage, also known as napa cabbage, resembles a head of romaine lettuce more. It is a common variety used in kimchi and has a mild flavor.
  • Long varieties of bok choy have leaves that emerge from a central stalk. It tastes somewhat like mustard and has a similar appearance to mustard greens. In Asian cuisine, bok choy is frequently used in stir-fries but is also delicious when cooked whole.
10. How to Shred Cabbage in Food Processor2

Are Brussels Sprouts Cabbage?

Unfortunately, contrary to popular belief, Brussels sprouts are not actually young cabbages. They belong to the cruciferous vegetable family, which also includes kale, cabbage, turnips, collards, broccoli, and cauliflower.

Brussels sprouts taste great when roasted or sauteed, as in my recipe for Sauteed Brussels Sprouts with Maple and Rosemary, but they can also be consumed raw. They are delicious when chopped up and added to a Brussels slaw. Although I haven’t personally tried them with this recipe, they should be delicious!

How to Pick a Cabbage

All varieties should have a tight, firm head that is heavy for their size. Beware of soft or discolored heads. They may not be fresh and may already be spoiled if they exhibit these symptoms.

How to Store Cabbage

Keep in your refrigerator’s crisper drawer (or other coldest area) in a plastic bag. When not in use, heads should be kept whole. If you can’t find a large enough sealable zip-top bag, put them in the produce bag from the store and refrigerate to keep them fresh. When kept in this manner, a head should last about two months.

Make sure to tightly wrap the remaining head if you only use part of it and store it in the crisper drawer. It won’t last as long as the entire head, but it will remain tasty for about a week.

Preparing the Head

Take out the outermost leaves. Usually a little tough, the leaf’s outer layer needs to be thrown away.

Dry off the head by patting it after a cold water rinse. Any debris that has gotten under the surface leaves will be removed in this way.

How to Cut Cabbage

Cutting the head into wedges and removing the core are the two steps that must be completed before shredding or slicing.

Cut the head in half vertically through the core by placing it on a cutting board. To make 4 wedges, cut each half again in half.

By making a small angle cut, remove the stem and core. The more delicate outer leaves will remain after the more difficult portions have been removed.

How to Shred Cabbage

Using a Food Processor

A food processor makes shredding extremely quick and simple. Additionally, it is easier to clean up after than other methods and is less messy. An entire head can be destroyed in less than 60 seconds with very little effort.

Depending on the texture you prefer for your coleslaw or other dish, you can choose which disc to use in your food processor.

Personally, I prefer my leaves to be shredded rather than finely chopped. This, however, is merely a matter of taste. This is the ideal use for the slicing disc.

Unlike the S blade, which fits inside the food processor, the slicing disc fits on top (using the stem attachment). It performs similarly to a mandolin and is ideal for making thin, even slices.

The food processor’s grating disc can also be mounted on the top using the stem, and it creates very fine, irregular shreds. This is my preferred method for making my own finely chopped carrots, zucchini, broccoli stems, and Brussels sprouts for salads.

Using a Knife

A solid, sharp chef’s knife can be used to quickly and easily shred leafy greens. This is my second preferred method if I’m not using my food processor. There is very little mess or cleanup, and it is quick and simple.

Slice the quarters into thin pieces by placing them flat side down on a cutting board. To create smaller pieces, the slices can then be cut along their width.

Using a Mandolin

With a mandolin, slicing is quick, simple, and produces very uniform pieces.

Run the flat side of the wedge along the mandolin after deciding on the desired thickness.

Using a Hand Grater (or Box Grater)

Although using a box grater to shred cabbage isn’t my preferred method, it is a useful tool. This, in my opinion, tends to be a little messier and more difficult and results in shreds of different textures.

To get fine, textured pieces, use the large holes on the grater.


Shredded cabbage should be stored in the crisper or coldest section of your refrigerator in an airtight container or bag with a tight seal. It ought to remain edible for five days maximum.


How to Shred Cabbage Without a Food Processor

You can use a mandolin, a box grater, or even just a knife. If you want your shreds to stay long and thin, use a mandolin, a box grater if you need smaller pieces, or a knife if you want more control over the size of your cabbage pieces.

How to Shred Cabbage With Grater

Shred the cabbage with a box grater on the side with large holes, by placing the cabbage quarter flat against the holes with your hand and using a forceful downward sliding motion. Consequently, a very fine shred will result. Keep your fingers far enough away from the grater holes to be safe.

What to Know About Cabbage

The number of cabbage varieties exceeds 400. The workhorses of the kitchen are the two most popular varieties of cabbage: red and green. They support your coleslaw and keep salads crisp and fresh.

Savoy cabbage, bok choy, and Brussels sprouts (yes, they’re also in the cabbage family!) are other vegetables that are suitable for shredding.). A cheap and wholesome vegetable is cabbage. The flavor profile can add texture and flavor to your favorite dishes and is compatible with a wide range of different cuisines, depending on which variety you select.

While cutting cabbage can be messy and time-consuming, shredding it in a food processor only takes a few seconds and significantly reduces cleanup time.

How to Pick the Best Cabbage

Look for tightly packed leaves on a vegetable that feels heavy for its size for the majority of cabbage varieties. Consider throwing away the outer leaves, but check for any rot or deeper damage.

When the leaves are bright and firm, napa cabbage is at its best. Napa cabbage with brown spots should be thrown away.

How Long Does Cabbage Last?

A head will keep in the refrigerator for up to a month if it is wrapped in plastic. It should keep for up to a week once cut if it’s tightly covered and kept cold. Use within five days and keep tightly sealed in an airtight container or zip-top bag.

Can You Eat Cabbage Raw?

Yes, this is a nutrient-rich, highly adaptable vegetable that can be eaten both raw and cooked. It has been used for countless years in dishes like coleslaw, sauerkraut, and kimchi.

What’s the Best Cut for Coleslaw?

This is a matter of taste. Small shreds or finely chopped coleslaw are preferred by some people and by others. For the coleslaw, there is no right or wrong way to cut or shred the vegetables. Decide which texture you prefer by trying out a few.

What is the Difference Between Grated Vs. Shredded?

An item that has been grated will have a very fine texture and small pieces. Longer, smoother, and more symmetrical strips are produced by shredding.

How Many Cups of Shredded Cabbage Do You Get from a Head?

This will vary depending on the head’s diameter since there are many different sizes of heads. 8 cups are produced by one medium head.

Can You Freeze Cabbage?

Yes, you can store it for later use by freezing it. Shred, wedge, or freeze the entire leaves. For details on freezing and blanching methods, see this post from The Kitchen Community.

Is Cabbage Good for You?

Yes, it’s one of the vegetables with the most nutritional value that you can eat. It is regrettable that it is so underutilized given its impressive nutrient profile. When consumed raw, it is rich in minerals like manganese, calcium, potassium, and magnesium as well as vitamins K, C, B6, and folate.

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