First, a shocking fact: raw cabbage has more vitamin C than an orange. You’re basically eating a crunchy, pale-green superhero. Plus, it’s dirt cheap—you can buy a whole head for the price of a fancy latte, and it won’t judge you for wearing sweatpants.
But here’s the catch: raw cabbage can taste like sadness if you attack it wrong. Bite into a raw wedge like a medieval peasant, and you’ll get a mouthful of bitter, fibrous regret. We’re not doing that.
Step One: The Deconstruction
Take that head of cabbage and tear off the outer leaves. Those are the ones that have been collecting dust and existential dread in the supermarket. Toss them into a compost bin—you’re not a rabbit living in a hovel.
Now, slice the cabbage in half, then quarter it. See that pale, dense core? Remove it. That core is the cabbage’s angry little heart, and it’s tough as a bad joke. Cut it out and feed it to your compost bin (or your worst enemy).
Step Two: The Shredding
Use a sharp knife and shred the cabbage thinly. Aim for ribbons thinner than a teenage poet’s wrist. The thinner you slice, the less it tastes like eating a lawn mower bag. If you have a mandoline, use it—but be careful, because those things will slice your finger off faster than you can say “crunch.”
A pro tip: after shredding, sprinkle it with salt and let it sit for ten minutes. This draws out the bitter water and makes the cabbage wilt slightly into a happy, sweet submission. Rinse it after, or just pat it dry—your call.
8 Ways To Eat Raw Cabbage That You'll Actually Enjoy - Boss The Kitchen
