The F.N. Sharp Guide to Choosing, Cutting, Cooking, and Storing Cabbage – Plus, Delicious Recipes to Try!
Before we get into all of our cabbage prep tips and recipe ideas, let’s go over some FAQs:
What is Cabbage & What Are The Different Types?
Cabbage is like the chameleon of the vegetable world—it can be green or red or even appear purple! It's a leafy vegetable from the Brassica family, along with its cousins broccoli, cauliflower, and Brussels sprouts. With its tightly packed layers of leaves, cabbage is a crunchy and versatile veggie enjoyed raw or cooked.
Cabbage is a cool-weather crop that thrives in the spring and fall. Depending on where you live, you can typically find fresh cabbage at its peak from late fall through early spring. Keep an eye out for those vibrant heads of cabbage at your local farmers' market or grocery store during these seasons.
Here’s a look at some of the different types of cabbage:
Green Cabbage: The Classic Choice
Let's start with the OG of cabbages: green cabbage. This cabbage is your go-to for coleslaw, stir-fry, cabbage rolls, and good old-fashioned corned beef and cabbage. It's crunchy, slightly sweet, and perfect for adding a pop of color to your dishes.
Feeling fancy? Red cabbage (which often looks more purple) elevates salads and slaws with its vibrant hue. It has a slightly peppery flavor that adds a kick to any dish. Plus, it's packed with antioxidants, so you can feel extra good about eating it.
If you’d prefer your cabbage to have a milder, sweeter flavor than regular green cabbage, say ahoy to Savoy! This variety of cabbage is known for its crinkly, deeply textured leaves that range from bright to dark green. It has a tender yet slightly crisp texture with a delicate taste that makes it a versatile ingredient in various dishes, including stir-fry, soup, and stew. It’s also excellent for stuffing, braising, or using raw in salads, and it is an excellent choice for wraps and roulades, thanks to its soft leaves, which offer a more refined texture than standard cabbage varieties.
Napa Cabbage: The Asian Sensation
Looking to add some Asian flair to your cooking? Napa cabbage is your best friend. Also known as Chinese cabbage, this oblong veggie hails from East Asia and is used in dishes like kimchi, stir-fries, and soups. While red, green, and purple cabbages are dense and crunchy, napa cabbage is light and delicate. Its mild, slightly sweet flavor pairs perfectly with Asian seasonings. If you need help cutting it up, skip down to the step-by-step instructions for how to cut napa cabbage.
Okay, we know Brussels sprouts aren't technically cabbage, but they're part of the same family, so we're counting them in. These mini cabbages may have a bad rap, but they're downright delicious when roasted to crispy perfection with a drizzle of balsamic glaze. Trust us on this one.
Oh, the possibilities are endless! You can shred it up for coleslaw, ferment it for sauerkraut, stuff it for cabbage rolls, or even roast it for a crispy side dish. Cabbage adds a satisfying crunch to salads, soups, stir-fries, and more. Get creative in the kitchen, and let cabbage be your canvas! Check out how to make some of the popular cabbage recipes below!
How to Pick & Store Cabbage
When selecting green or red cabbage, look for heads that feel heavy for their size and tightly packed, crisp leaves without wilting, yellowing, or blemishes. The color should be vibrant and consistent. Savoy cabbage, with its crinkled leaves, should still be firm, not limp. Avoid cabbages with cracks or soft spots, as these can indicate spoilage.
To store whole cabbage heads, keep them unwashed in the crisper drawer of your refrigerator. They can last up to two weeks (savoy cabbage may have a slightly shorter shelf life). If you've cut into a cabbage, wrap the remaining portion tightly in plastic wrap or place it in an airtight container and refrigerate. For the best quality, use it within a few days.
To freeze cabbage, wash and cut it into wedges or shred it. Then, blanch it in boiling water for 1–3 minutes before quickly transferring it to an ice bath. Drain and dry thoroughly before freezing in airtight bags or containers. Properly frozen cabbage can last up to a year, though it is best suited for cooked dishes once thawed.
How to Cut Cabbage
Wondering how to cut cabbage for boiling, frying, slaw, soup, stir fry, or that classic corned beef and cabbage dish we look forward to every St. Patrick’s Day? Whether you’ve got yourself a head of green, red, or purple cabbage, the cutting techniques will be the same, but if you’ve got some Napa cabbage, the cutting process will be slightly different.
First, grab a sharp knife – the chef’s knife, Santoku, utility kitchen knife, and even the bread knife are all great options, depending on the size of your cabbage. For larger cabbage heads, opt for the longer blade of the chef’s knife or bread knife to make cutting through in one pass easier. The Santoku, utility knife, and even the handy little paring knife should get the job done for smaller cabbage heads, napa cabbage, and Brussels sprouts.
Next, prepare a cutting board (like this Acacia wood one, available in large and small) and follow along with the how-to video and/or the step-by-step instructions below.
For chopping or slicing green, red, or savory cabbage heads, start by following the steps below:
Step 1: With your preferred knife in hand, lay your cabbage head down on your cutting board and cut in half from the top to the root. If any outer leaves look wilted or discolored, simply remove them.
Step 2: Rinse the halves well under cool water and pat them dry. Then, cut each half of the cabbage head in half again to create quarters. Angle your knife at about 45° to cut through and remove the core, then chop or slice each quarter from one end to the other in whatever thickness you prefer.
If you need to cut up some cabbage for slaw, shredding is the way to go! To shred cabbage, start by following the steps above for cutting into quarters and removing the core, then turn the cut side of the quarters away from you and begin slicing in an up-and-down motion to create thin slices from one end of the quarter to the other.
How to Cut Cabbage into Wedges
To cut cabbage into wedges for corned beef and cabbage, fried cabbage, stir-frys, and other recipes that call for wedged cabbage, follow the steps above for cutting into quarters and removing the core. Then, instead of creating thin slices like you did for shredded cabbage, cut it lengthwise into wedges in whatever thickness you prefer.
How to Cut Cabbage into Steaks
To cut cabbage into steaks, lay the whole cabbage head on its side and slice off the root end, about 3/4-1 inch inwards. Keeping the cabbage on its side, make 1 to 1¼ inch slices from one end to the other, and voila – you’ve got cabbage “steaks”.
Need to see how to cut cabbage in action? Check out the video below for how to cut cabbage three different ways:
How to Cut Napa Cabbage
Cutting napa cabbage is simple and depends on how you plan to use it. Prepare the cabbage by removing any wilted or damaged outer leaves, then rinse under cold water to remove dirt, especially between the crinkled leaves. Pat it dry with a clean towel.
To cut the napa cabbage into halves or quarters, place it on your cutting board and use a sharp knife to slice it in half lengthwise. If you need a smaller portion, cut each half into quarters lengthwise.
To slice the cabbage into strips for stir-fry, salads, or slaw, cut it into halves or quarters. Then, place it flat-side down on the cutting board and slice crosswise into thin strips for a finer texture (perfect for coleslaw) or thicker strips for stir-fry and soups.
To chop the quartered cabbage into bite-sized pieces for soups and hot pots, lay it flat and slice it crosswise into chunks 1–2 inches wide. The thicker, crunchier white stems and softer leafy tops can be separated for cooking, as the stems take longer.
If your recipe calls for using only the tender leaves, you can remove the core at the base of the cabbage by making an angled V-shaped cut before slicing or chopping. Now, your Napa cabbage is ready for use in stir-fries, soups, salads, kimchi, and more!
How to Cook Cabbage
Are you ready to embark on a culinary journey with the humble cabbage? Put on your apron, and let's explore the various ways to cook this versatile veggie!
How to Cook Cabbage in the Oven
Cooking cabbage in the oven is straightforward. You can cut green cabbage into steaks, drizzle it with olive oil, sprinkle it with seasonings, or cut it into wedges to roast with other veggies.
How to Cook Cabbage on the Stovetop
You have several options for cooking cabbage on the stovetop, from blanching and boiling to steaming. But first, let’s discuss seasoning.
Best Seasoning for Cooked Cabbage: While the recipe you’re following may call for specific seasonings, the options are endless for the versatile cabbage! You can go for classic flavors like salt, pepper, and garlic powder or get creative with spices like cumin, paprika, and red pepper flakes. Experiment with different seasonings to find your perfect flavor combination!
How to Blanche Cabbage: If your recipe calls for blanching cabbage, bring a pot of water to a boil and prepare a bowl of ice water. Remove any tough outer leaves and cut the cabbage into desired portions. Depending on the size of the pieces, submerge the cabbage in boiling water for 1-3 minutes, then immediately transfer it to the ice water to stop the cooking process and help preserve color, texture, and nutrients.
How to Boil Cabbage: If you're looking for a simple and quick way to cook cabbage, boiling is the way to go. Simply chop up the cabbage, throw it into a pot of boiling water, and cook until it's tender. Add a pinch of salt for flavor, and you're good to go!
Blanching vs. Boiling: What’s the difference? Blanching is a brief, controlled cooking process followed by rapid cooling, while boiling involves cooking food in hot water for an extended period, often resulting in a softer texture and potential nutrient loss.
How to Steam Cabbage: Steaming cabbage is a great way to preserve its nutrients and natural flavor. Place chopped cabbage in a steamer basket over boiling water, cover, and steam until tender. Serve with a drizzle of olive oil and a squeeze of lemon for a simple and healthy side dish!
How to Make Popular Cabbage Recipes
How to Make Corned Beef and Cabbage: Classic corned beef and cabbage is made by placing a corned beef brisket in a large pot, covering it with water, and adding in the spice packet that comes with the beef, along with a few bay leaves, The meat is then simmered for about 2.5 to 3 hours, or until is tender. When you have about 30 minutes of cooking time left, add the chopped potatoes, carrots, and onions, then add thick wedges of cabbage during the final 15 minutes. Once everything is tender, the meat is removed, rested, and sliced (against the grain), then it’s served with the vegetables and some mustard or horseradish on the side.
How to Make Cabbage Soup: Saute onions, garlic, and carrots in a pot. Add some chopped cabbage, broth, and your favorite seasonings, then let it simmer until the flavors meld together. Serve with a sprinkle of fresh herbs on top!
How to Make Cabbage Rolls: Fill blanched cabbage leaves with ground meat, rice, and seasonings, roll them up, and bake them in a flavorful tomato sauce. It's a labor of love that's worth every bite!
How to Make Fried Cabbage: Saute cabbage with onions, garlic, and your favorite seasonings in a hot pan until tender and slightly caramelized, or simply follow along with this how-to recipe video for making fried cabbage and bacon. It's a quick and easy way to add flavor to your meal!
How to Make Stuffed Cabbage: Fill blanched cabbage leaves with a savory mixture of ground meat, rice, and herbs, roll them up, and bake them in a flavorful tomato sauce until they're tender and delicious. This show-stopping meal is perfect for special occasions!
So there you have it, a cabbage-cooking extravaganza! Whether you prefer boiling, frying, steaming, or stuffing, there's a cabbage recipe for everyone. So, get cooking and let the cabbage adventures begin!
I got these for my husband and he LOVED them! Starting with the box - so well made and packaged - beautifully designed and balanced handle - everything is perfect about the knife. Great job F N Sharp!
Functional, great capacity, and beautifully made. We tossed our old knife block out, but included the old knives in with the new, as there is ample room.
