How to Cut Cabbage Into Wedges – Learn the best way to cut cabbage into wedges with this step-by-step guide. With just a few simple cuts, you’ll have perfect cabbage wedges for roasting, sautéing, or eating raw.
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Cabbage is a large, leafy vegetable that can be eaten raw or cooked. When raw, it has a crunchy texture and a slightly sweet flavor. When cooked, cabbage becomes softer and takes on a sweeter flavor. Cabbage can be steamed, boiled, roasted, or sautéed. It can also be eaten raw, in salads or slaws.
To cut cabbage into wedges, first remove the outer leaves and cut the cabbage in half through the root end. Cut each half of cabbage into quarters and then cut each quarter into wedges. The number of wedges will depend on the size of the cabbage. Cabbage wedges can be eaten raw or cooked. To steam cabbage wedges, place them in a steamer basket over boiling water and cover with a lid. Cook for 3-5 minutes, until just tender. To boil cabbage wedges, place them in a pot of boiling water and cook for 3-5 minutes.
Cabbage wedges can also be roasted in the oven. Preheat oven to 375 degrees F (190 degrees C). Place cabbage wedges on a baking sheet and drizzle with olive oil. Roast for 20-30 minutes, until tender and lightly browned.
What You Need
-1 cabbage – Enough water to cover the cabbage – A large, sharp knife – A cutting board – A colander
1. Fill a large pot with enough water to cover the cabbage. Place the whole cabbage in the pot, and bring the water to a boil over high heat.
2. Boil the cabbage for 3 minutes, then remove it from the pot with a slotted spoon and place it in a colander to drain.
3. Cut the cabbage in half through the center, then cut each half into thirds through the center. You should now have 6 wedges.
4. Trim away any tough outer leaves from the wedges, and discard them.
5. Cut each wedge in half again, then slice each one into thin strips. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
1. Start with a whole cabbage. Cut off the stem, then cut the cabbage in half from top to bottom.
2. Cut each half of the cabbage into quarters, then slice each quarter into wedges.
3. You should end up with 16 wedges total.
4. Enjoy your freshly cut cabbage wedges!
Cabbage is a sturdy and crunchy vegetable that can be enjoyed cooked or raw. It’s a popular ingredient in slaws and salads, and can also be roasted, sautéed, or used in soups and stews. Though it may seem daunting to cut cabbage into wedges, it’s actually quite simple. Here are some tips to help you get perfect cabbage wedges every time.
First, remove any wilted or damaged outer leaves from the cabbage. Cut the cabbage in half through the stem, then cut each half into quarters. Once you have quarters, cut each one in half again to create eighths. To make wedges, simply cut each eighth into two or three pieces, depending on the size of the cabbage and the desired wedge size.
For evenly sized wedges, it’s best to use a sharp knife. If you find that your wedges are uneven or have ragged edges, you can use a mandoline slicer or food processor fitted with a slicing blade to achieve perfectly even slices.
Once your wedges are cut, they’re ready to be used in any recipe. If you’re not planning on using them right away, they can be stored in an airtight container in the fridge for up to three days.
After you have cut the cabbage into wedges, you can then cook it however you like. You can roast it, saute it, or even use it raw in salads. Just remember that the closer to the center of the wedge you cut, the more tender the cabbage will be. So if you want your cabbage to have a little bit of crunch, be sure to cut it into larger wedges.