Learn how to shred cabbage the quickest and easiest way possible.
If you’ve never shredded cabbage before, it can be a little confusing to know where to start when faced with a whole head of cabbage on your cutting board.
No worries! Shredding cabbage is super quick and easy. Here’s how to do it…
How to Shred Cabbage
- Peel any loose or discolored leaves from the outside of the cabbage and rinse and dry it well. Cut the cabbage in half from top to the stem base.
Lay the flat side of each piece down and cut each of the halves in half again from top to bottom.
At the base of each wedge, is the hard, white heart of the cabbage. Cut that out of each piece at an angle.
- Finally, slice each wedge into shreds, starting at the tip and working down to the base until you have a perfect pile of shredded cabbage sitting on your cutting board.
Shredding Cabbage with A Mandoline
For very fine, perfectly even shreds, you can use a mandoline to shred your cabbage. Cut the cabbage into wedges and remove the core and then use the mandoline to shred each quarter into pieces.
Selecting Cabbage
Look: Choose a cabbage that is brightly colored, tightly closed, and mostly free of dark spots or blemishes. A couple loose and dull-colored outer leaves are okay.
Feel: When picked up, the cabbage should feel heavy for its size with crisp leaves. It should feel firm, not soft or spongy, which can indicate rotten spots inside.
Red or Green: While there are many types of cabbages, red cabbage and green cabbage (AKA Cannonball cabbage) are the varieties used most often in Western cooking. The two can be used interchangeably in recipes. Aside from the color, with cooking, their texture and flavor are very similar.
How to Store Shredded Cabbage
Shredded cabbage stores well. Transfer the cabbage to an airtight container or zip-top bag and store in the refrigerator for 5 to 7 days.
What to Make With Shredded Cabbage
Coleslaw (great on BBQ Chicken Sandwiches ) Soups (like Ground Turkey Vegetable Soup ) Stir-fry
How much shredded cabbage will a head of cabbage produce?
Cabbage size varies a TON, so it’s impossible to say exactly how much shredded cabbage a single head will yield.
But, on average, a medium-sized cabbage will yield 8 to 10 cups of shredded cabbage.
Can you freeze shredded cabbage?
Yes! You can freeze shredded cabbage, but it will lose some of its crunch after freezing. Don’t plan on freezing cabbage to use fresh later in coleslaws or tacos, but it works okay if you plan on cooking with it for things like in soups or a stir-fry.
Tips and Tricks
- It can be a little difficult to make the first cut through a head of cabbage. A very sharp chef’s knife will make your job much easier.
Equipment
- Sharp Chef’s Knife
Ingredients
- ▢ 1 medium cabbage
Instructions
- Peel any loose or discolored leaves from the outside of the cabbage and rinse and dry it well.
- Cut the cabbage in half from top to the stem base.
- Lay the flat side of each piece down and cut each of the halves in half again from stem to top.
- At the base of each wedge, is the hard, white heart of the cabbage. Cut that out of each piece at an angle.
- Slice each wedge into shreds, starting at the tip and working down to the base.
- Use immediately or store in an airtight container in the refrigerator for 5 to 7 days.
Notes
Honey roasted carrots, sliced carrots roasted until tender and then tossed with a sweet and sticky honey butter sauce, are a simple and crowd-pleasing side dish that you can have ready for the oven in just minutes.
Honey roasted carrots are a fantastic way to dress up classic roasted carrots. Roasting carrots already brings out their natural sweetness, and tossing them with a sticky-sweet honey butter sauce makes them completely irresistible.
You can prep them in just a few minutes, and unlike honey carrots cooked on the stovetop, these carrots are pretty much hands-off once they go into the oven.
Give the pan a shake halfway through, but other than that, they roast up tender and beautiful with next to no babysitting.
Ingredient Notes & Substitutions
- Olive oil: For convenience sake, I like to use olive oil when roasting the carrots, but you can replace the olive oil with the same amount of melted butter.
- Salted butter: For the honey butter sauce, substitute unsalted butter if that’s what you keep on hand, just up the salt in the recipe by a pinch.
- Balsamic vinegar: A bit of balsamic vinegar mixed with the honey and butter adds a little tang and sophistication to the buttery sweet coating. But if you don’t have any, you can skip it.
Chef’s tip: Give your measuring spoon a quick spritz with cooking spray before measuring out your honey and it will slide right out, making measuring quick and easy.
How to Make Honey Roasted Carrots
- Prep the carrots: Peel and trim the tops from your carrots and slice them into 2-inch chunks. For larger carrots, slice the thick upper part in half lengthwise before cutting into chunks so everything roasts evenly. Transfer the carrots to a rimmed baking sheet and toss them with the olive oil and salt until well-coated. Arrange the pieces on the baking sheet in a single layer.
Roast: Bake for 30 to 35 minutes, shaking the tray vigorously to toss the carrots once halfway through, until the carrots are beginning to caramelize around the edges and are fork-tender.
Make the honey butter sauce: In a small microwave-safe bowl, combine honey and butter. Microwave until honey begins to bubble, 20 to 30 seconds. The mixture will be hot, so very carefully remove it from the microwave. Add optional balsamic vinegar if desired, and stir until everything is well-combined.
- Mix with sauce: Pour honey mixture over the hot carrots and toss to coat. Serve and enjoy!
Variations
- Less-sticky roasted carrots: As written, this recipe makes roasted carrots that are then coated with a sticky, syrupy glaze. If you prefer your honey roasted carrots with a more baked-in honey flavor, omit the olive oil, and melt together 2 tablespoons of butter and 2 tablespoons of honey. Add the optional balsamic vinegar and toss the raw carrots in the mixture and then bake according to recipe instructions.
- Quick honey carrots: If you like this glaze and you’re short on time, you can also steam carrots in the microwave and toss them with the honey butter glaze.
Can I make these with baby carrots instead of cut carrots?
Absolutely. Baby carrots work great with this recipe.
Can I cook these at the same time as my main dish?
Yes. Just like when making regular roasted carrots , as long as your dish is cooking at 450°F or lower, you can cook your carrots at the same time as your main dish, however the carrots may not get as browned and may need a slightly longer roasting time than when cooked alone.
Roast the carrots on a rack below the main dish and extend the baking time as needed for the carrots to become tender.
More Easy Side Dishes
- The BEST Oven-roasted Broccoli
- Smashed Red Potatoes
- Microwave Corn on the Cob
- Zucchini in the Oven
Ingredients
- ▢ 2 pounds carrots
- ▢ 1 tablespoon olive oil
- ▢ ¼ teaspoon salt
- ▢ 2 tablespoons honey
- ▢ 1 tablespoon (14g) salted butter
- ▢ 1 teaspoon balsamic vinegar optional
Instructions
- Preheat the oven to 425°F. Peel and trim the tops from your carrots and slice them into 2-inch chunks. For larger carrots, slice the thick upper part in half lengthwise before cutting into chunks.
- Transfer the carrots to a rimmed baking sheet and toss them with the olive oil and salt until well-coated. Arrange the pieces on the baking sheet in a single layer.
- Bake for 30 to 35 minutes, tossing the carrots once halfway through, until the carrots are beginning to caramelize around the edges and are fork-tender.
- In a small microwave-safe bowl, combine honey and butter. Microwave until honey begins to bubble, 20 to 30 seconds. Carefully remove from the microwave. Add optional balsamic vinegar if desired, and stir until everything is well-combined.
- Pour honey mixture over the hot carrots and toss to coat. Serve and enjoy!
Notes
This easy and delicious Chicken Stroganoff recipe will become an instant family favorite. Bite-sized pieces of chicken simmered in a creamy, rich sour cream sauce with mushrooms, onions, and garlic, and served over a big bowl of noodles.
One of the absolute best cold-weather comfort foods is a big bowl of rich and creamy homemade stroganoff. It’s quick and easy to throw together and will make your house smell amazing simmering away on the stove.
The best part about it is that it’s a super versatile dish and you can make it with a ton of different proteins. On the blog, I’ve shared recipes for my favorite Beef Stroganoff and Pork Stroganoff, and today, I have a brand new cozy stroganoff recipe for you, Chicken Stroganoff!
Like my beef and pork stroganoff, chicken stroganoff has the same rich, creamy, and tangy flavor created by simmering mushrooms, onions, and garlic in a sour cream-based sauce. However, unlike a traditional beef stroganoff which is made with top sirloin steak, this version uses golden-brown bite-sized pieces of chicken in the sauce, which makes chicken stroganoff both significantly cheaper than its beef version and a little lighter.
Ingredient Notes & Substitutions
- Button or white mushrooms: My favorite mushrooms to use in stroganoff are sliced button/white mushrooms, but use whichever mushrooms you prefer.
- Boneless skinless chicken thighs: You can use chicken breast for this recipe, but I think the richer dark meat of chicken thighs works better here.
- Flour: Adding just a couple of tablespoons of flour helps to thicken the stroganoff sauce.
- Tomato paste: I use a little tomato paste to add flavor. You will not need to use a full can, so check out my post What to Do With Leftover Tomato Paste for recipe ideas and tips on how to store leftover tomato paste.
- Dry sherry: I love using dry sherry in my stroganoff, but you can substitute for it with any dry white wine.
- Lemon juice: I use lemon juice to help brighten up the sauce. You can use either fresh or bottled.
- Egg noodles: Egg noodles are usually paired with stroganoff. However, you can also serve your stroganoff over mashed potatoes or rice.
How to Make Chicken Stroganoff
Prep your chicken by cutting your chicken thighs and coating them in a mixture of flour, salt, pepper, and paprika.
Cook your chicken until it is a beautiful golden brown.
Cook your onion, garlic, and mushrooms in butter on the skillet.
Stir in the tomato paste and thyme and cook for one minute.
Add in the chicken broth, sherry, and lemon juice and keep it at a simmer for 5 minutes.
Add the chicken back into the skillet and simmer for 1 more minute to heat the chicken through.
Remove the pan from the heat and stir in the sour cream.
Serve over egg noodles and enjoy!
Variations
Not feeling like chicken today? Try my favorite Beef Stroganoff or Pork Stroganoff .
What do you eat with Stroganoff? (What to serve with Chicken Stroganoff?)
Because stroganoff is a very rich dish, it is best served with simple sides like steamed broccoli or roasted green beans and maybe a couple slices of good bread with butter.
What is the difference between goulash and stroganoff?
Stroganoff is a Russian sauce generally made by sauteing chunks of beef with mushrooms and onions in a sour cream sauce. Meanwhile, goulash is a Hungarian stew usually cooked with pieces of beef that are then stewed with onions, other ingredients, and paprika and then sometimes topped with sour cream.
How long does chicken stroganoff last in the fridge?
You can store chicken stroganoff tightly covered in the fridge for up to 2-3 days.
More Cozy Comfort Food
- Mom’s Famous Red Wine Pot Roast
- Cozy Cottage Pie
- 20-Minute Spaghetti Bolognese
Ingredients
- ▢ 1 pound boneless skinless chicken thighs trimmed of fat and cut into 1-inch pieces
- ▢ ¼ cup ( 33g ) all-purpose flour
- ▢ ½ teaspoon salt
- ▢ ½ teaspoon pepper
- ▢ ½ teaspoon paprika optional
- ▢ 4 tablespoons ( 56g ) butter divided
- ▢ ½ medium white or yellow onion finely diced
- ▢ 4 cloves garlic pressed with a garlic press or minced
- ▢ 8 ounces button mushrooms sliced
- ▢ 12 ounces (about 6 cups) egg noodles
- ▢ 1 tablespoon ( 16g ) tomato paste
- ▢ ¼ teaspoon dried thyme *
- ▢ 1 cup chicken broth
- ▢ ¼ cup dry sherry *
- ▢ 1 tablespoon lemon juice bottled is fine
- ▢ ½ cup ( 120g ) sour cream
Instructions
- Bring a medium pot of lightly salted water to boil for pasta.
- Place cut chicken thighs in a medium bowl and sprinkle with flour, salt, pepper, and paprika. Toss until the chicken is well-coated.
- In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the chicken to the pan and spread it out in a single layer. (Discard any flour that is left in the bowl.)
- Cook the chicken undisturbed for 2 to 3 minutes until the bottom of the chicken is golden brown. Give everything a good stir, turn the heat down to medium, and continue to cook the chicken, stirring occasionally, until the chicken is cooked through, about 2 to 4 minutes.
- Transfer the cooked chicken to a clean bowl or plate and return the skillet to medium heat. Add the remaining 2 tablespoons of butter. Once the butter is melted, add the onions, garlic, and mushrooms. Cook for 5 minutes, until the onions and mushrooms begin to soften. Use a wooden spoon to stir occasionally, scraping any cooked-on bits from the bottom of the pan as you go.
- To the pot of boiling water, add egg noodles and cook according to package instructions. Drain and set aside.
- While your pasta cooks, into the skillet of onions and mushrooms, stir the tomato paste and thyme and cook for 1 minute.
- Stir in the chicken broth, sherry, and lemon juice. Bring to a simmer, and cook for 5 minutes, and then add the chicken back to the pan and simmer for 1 minute more, until chicken is heated through.
- Remove the pan from heat and stir in the sour cream.
- Serve sauce over the egg noodles and enjoy!
Notes
- *Dried thyme: To use ground thyme, cut the amount of thyme in the recipe by half.
- Button/white mushrooms: Feel free to swap in your favorite mushrooms.
- Boneless skinless chicken thighs: You can use chicken breast for this recipe, but the dish won’t be as rich.
- *Dry sherry: I love using dry sherry in my stroganoff, but you can substitute for it with any dry white wine.
- Egg noodles: You can also serve your stroganoff over mashed potatoes or rice.
Shredded Cabbage
Equipment
- Sharp Chef’s Knife
Ingredients
- 1 medium cabbage
Instructions
- Peel any loose or discolored leaves from the outside of the cabbage and rinse and dry it well.
- Cut the cabbage in half from top to the stem base.
- Lay the flat side of each piece down and cut each of the halves in half again from stem to top.
- At the base of each wedge, is the hard, white heart of the cabbage. Cut that out of each piece at an angle.
- Slice each wedge into shreds, starting at the tip and working down to the base.
- Use immediately or store in an airtight container in the refrigerator for 5 to 7 days.
