Spiralized Cabbage


 When I make spiralized cabbage, I always remove the first few outer layers of the cabbage and set aside to use later for wraps.  They store pretty well (minor wilting) in an air-tight container for future use. The rest is ready to spiralize and put into a gorgeous meal! If you haven’t already made cabbage wraps and are gluten free – this is a must try!

Lets get purple.. take me to the Spiralized Cabbage Recipes

What You Can Expect

  • Short shredded noodles
  • Firm, crispy, voluminous (a little bit of cabbage goes a long way!)]
  • Lots of fibre


  • Cut off the stem of the cabbage, whatever’s left of it
  • Wash and remove the outer layer of the cabbage
  • Either start spiralizing OR:
  • Peel back the first few layers (delicately) and save these leaves for wraps!
  • Recommended blades: 3mm or flat


  • Eat raw
  • Boil for 10 minutes
  • Steam for 10 minutes
  • See recipe for specific cooking instructions
  • Best Application: Slaws, Salads, Soups


  • 1 cabbage = approx 4 cups spiralized cabbage


  • Store in an air-tight container
  • Keeps fresh for up to a week due to its low moisture content


  • Low-priced grocery store in Toronto: $2.50 for 1 cabbage

I ain’t kidding around about the big purple balls… show me the Spiralized Cabbage Recipes

Leave your mark