An essential, fresh crunch. Green cabbage is the reliable workhorse of the cabbage family—mild, sturdy, and ready to support whatever wild flavors you're throwing at it. It's the neutral backdrop that lets your other toppings shine while still pulling its weight in the texture department.←Back to Taco Finish Recipes
0.5 head green cabbage, finely shredded
Rinse the whole cabbage head under cold water and pat it dry completely.
Remove the outer leaves and core, then slice half the head into thin ribbons about 1/8-inch thick.
Wrap the remaining half tightly in plastic and save it for another use.
Chef's Notes
Slice the cabbage as thin as possible; a sharp knife or mandoline is your friend here. Thick shreds are chewy and unpleasant. Green cabbage is mild, sturdy, and neutral enough to support whatever flavors you're throwing at it. It holds its crunch even when dressed, unlike delicate lettuces that wilt immediately. If you're doing the whole head, make a tangy Mexican-style slaw with the rest: toss with diced jalapeño, chopped cilantro, lime juice, a splash of apple cider vinegar, olive oil, and a touch of honey. Add diced red onion if you're feeling fancy. Store undressed cabbage in a bag in the crisper drawer; it keeps for weeks and is always ready for taco duty. The Taco Scrolls describe green cabbage as 'the reliable friend who shows up to every party.' Not flashy, just consistently excellent.
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