How to Spiralize Red Cabbage

How to Spiralize Red Cabbage by Inspiralized.com

How to Spiralize Red Cabbage by Inspiralized.com

Yes, you can spiralize cabbage! While you won’t get cabbage “noodles,” spiralizing cabbage is an efficient way to slice and shred.

By using the Inspiralizer, you can effortlessly shred cabbage in under 30 seconds!

Want to learn how?

Shredding cabbage can be messy and tough to do with a knife – I’ve never fully succesfully shredded a cabbage that way, I always end up with thicker chunks and tossing part of the cabbage.

Spiralizing a cabbage is as easy as 1-2-3:

  1. Select Blade A,
  2. Align the top of the cabbage with the central coring blade and the bottom of the cabbage onto the teeth of the handle, and then
  3. Spin the handle to spiralize!

Now, watch this video to learn exactly how to spiralize red cabbage:

Have you tried to spiralized red cabbage yet?

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

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22 comments

Mary Beth says:
Well, if this isn't just brilliant! I think your written instructions are the opposite of what the video shows (as far as "top" vs "bottom" of the cabbage.) But, boy! Does this ever simplify a messy job! I love red cabbage - in a simple slaw, in stir fries, in a salad! Thank you!!
Ali Maffucci says:
Mary Beth - the bottom of the cabbage is what goes on the central coring blade, as in the video! The bottom is where the stem used to be attached! Hope that helps.
Brenda B says:
I totally see that the Core/Bottom of the cabbage is placed on the handle/spikes part of the machine, Mary Beth. ;)
Ali Maffucci says:
Wow, that's what you get for responding BEFORE your first cup of coffee - yes, you are totally right! I adjusted the verbiage in the blog post. Thanks for catching that!
Melissa says:
Wow! I hate chopping cabbage but this makes it so easy. My daughter loves red cabbage and I think we will be eating more of it now :-D
Ali Maffucci says:
Happy to hear that! Glad this video was helpful :)
This makes it look so easy! Thank you for sharing!
jesusan says:
This technique would be perfect for making cole slaw. A lot faster and less messy than doing it with a knife. Techniques like this will make me use my Inspiralizer more.
Ali Maffucci says:
Thanks for the feedback!!
Sandy smith says:
Wish there was a recipe right after the instructions. I'm lazy
Alice says:
Wow you made my day. Going out to get some cabbage and carrots and make some delish cole slaw. Yummy. Thanks for the amazing video.
Ali Maffucci says:
Thanks for the kind feedback!
Nancy says:
I just got my spiralizer ~ I'm having some issues with it though ~ the other day working with jicama! instead of getting noodles I was getting flat spirals! Any suggestions, also the prongs had a hard time holding on, it kept falling off, almost think my prongs are bent!
Ali Maffucci says:
Nancy - what kind of spiralizer do you have?
Cookie says:
I just got a Paderno spiralizer. Got it for mothers day from my daughter. Used it tonight for the first time. Loved doing it just have difficulty figuring out what blade to use. There are no A B C D. Do have four blades.I will figure it out. I really excited with this new chapter in my life.
Lorraine says:
I have just started to spiralize and live in the uk so some ingredients are not available to me (I have your cookbook). In your beetroot superfood bowl and other beetroot recipes, you do not state if beetroot is raw or cooked. Can you give me a better know how on whether the beetroots should be cooked or raw ? Thank you
Ali Maffucci says:
If I don't say to cook it, then it's raw! Hope that helps :)
Caroline says:
I bought a red cabbage for the first time yesterday and can't wait to try it out in a recipe this week. You're videos are so helpful!!! Thanks Ali!
Judy says:
I am loving this! Can I do a head of lettuce like you did the cabbage....shredded lettuce for tacos? I love the cabbage idea for cole slaw salads and I guess this will be my next piece of kitchen equipment! Thanks! Judy
Ali Maffucci says:
Yes, you definitely can!
gail nagy says:
This looks fantastic! I have been looking for something to shred cabbage for making sauerkraut. This looks like it would totally work. Any suggestions?

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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