Ingredients:

  • 1 head of cabbage (red or green) (approx. 2-3 pounds / 900-1350 grams)

Instructions:

  1. Remove the tough outer leaves from the head of cabbage.
  2. Place the head on a cutting board and slice it in half vertically.
  3. With the flat side down, slice each half into quarters, creating 4 wedges.
  4. Cut out the tough center core from each wedge at an angle and discard.
  5. Fit the food processor with the shredding attachment and process the cabbage wedges until finely shredded.
  6. Use a sharp knife or mandolin to thinly slice the wedges into shreds (approximately 1/8-inch thick).
  7. Alternatively, grate the cabbage using a box grater for a finer texture.
  8. Transfer the shredded cabbage into an airtight container or zip-top bag. Store in the fridge.