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How to Dehydrate Cabbage

Dehydrate cabbage to use in coleslaw, stir-fry, soups, and more throughout the year! You can make cabbage shelf-stable, even if you don’t know how to ferment it!

Bowl of sliced cabbage and cabbage head for dehydrating

Cabbage is often looked at as a throwaway vegetable because people don’t know how to preserve it other than fermenting. But you can easily dehydrate it and use it for so many things.

Yes, even coleslaw! It won’t be your typical coleslaw, a little softer, but it still works!

Types of Cabbages

Cabbages are great balls of leafy goodness for those that love it. It’s great for making fermented sauerkraut, kimchi, coleslaw, salad, colcannon and so much more!

But did you know there are a variety of cabbages to choose from – not just the typical red and green you find in the store?

  • Green — what most people are familiar with for making sauerkraut and coleslaw.
  • Red  — tends to be smaller than green, and makes a great color addition to coleslaw and other salads. It’s perfect for pickling, too!
  • Savoy
  • White 
  • Napa — looks a little more like Romaine lettuce than typical cabbages. It’s perfect for salads and stir frys. This is also known as Chinese Cabbage.
  • Bok Choy — another variety that looks more like lettuce than cabbage. Great for stir frys. It’s also good for roasting.

How to Dehydrate Cabbage

Dehydrating cabbage is a good beginner’s dehydrating project since so little preparation is needed. It’s a quick-dry project, easy to store, and so versatile in usage.

Equipment Needed:

  • Knife
  • Cutting Board
  • Dehydrator
  • Storage Container – I prefer glass jars, but mylar bags and vacuum seal bags work well for cabbage.

A Note about Blanching

Cabbage falls under the “if you eat it raw, you don’t have to blanch it” column. This means that while it is recommended to blanch cabbage to stop the enzymatic process that makes foods degrade faster on the shelf, it isn’t necessary. So you can choose to blanch for 2 min or leave as is.

Cabbage head being sliced in preparation for dehydrating


  1. Remove the outer leaves from each head of cabbage.
  2. Cut into quarters, then cut the core at an angle to remove
  3. Wash at this point, or cut in the next step and clean the strips. You can use a Salad Spinner to remove the excess moisture.
  4. Cut into thin strips approximately no more than 1/4″ wide. I prefer to cut longer pieces in half to make storage and eating later easier. You can also use a shredder attachment on your food processor.
  5. Place on dehydrator trays. You can mound them a little as they will shink like other greens do as they dry.
  6. Dry at 125F/52C for 8-12 hours until they are crunchy and break easily
  7. Allow to cool before testing
  8. Condition
  9. Store in an airtight container for up to a year.
Before and after image of drying cabbage in a Sahara Dehydrator

Conditioning and Storing

Conditioning is the process of keeping your dehydrated cabbage in a large container for five days, shaking once a day. It allows the residual moisture to even out through the whole batch. It also allows you to see any moisture issues long before mold sets in.

Once you’ve conditioned, place into an airtight container, such as glass jars, vacuum seal bags or mylar bags, for 12-18 months. This is the optimal time to store dehydrated foods to keep the most of the nutrients and color. You may get longer, but over time, they may begin to change color and degrade in texture.

Dehydrated cabbage in a 1/3 cup measure to show drying yield


1 packed cup of fresh cabbage is approximately equal to 1/4 cup dried.

Rehydrating Dried Cabbage

Reconstituting cabbage is so easy to do!

  • Simmer in a soup or stew
  • Place in a container and cover with water to allow it to rehydrate. I generally put just enough water to cover it.
Dehydrated cabbage rehydrating in a bowl of water


Dried cabbage can be used in a variety of dishes.

  • Coleslaw – while not the typical fresh crunchy coleslaw, this will make a softer version.
  • Taco topping – makes a fun crunchy topping for fish tacos and other street taco kinds of meals when fresh isn’t available.
  • Soups – add it to any ramen, soup, or stew without the need to rehydrate.
  • Colcannon. Yes – you can use dehydrated for this version as long as you rehydrate first!
  • Add to scrambled eggs
  • Stir fry – yes, you can! You can rehydrate first, or just toss it in as-is!

Do I need to blanch cabbage before dehydrating it?

No. You can, but it’s not necessary. Though know that over time, your cabbage may begin to lose its color when not blanched. But rotate through it, and you won’t have to worry.

Can I powder dehydrated cabbage?

Yes – you can powder it and add it to your green or vegetable powder.

Do I have to vacuum seal it?

Vacuum sealing nor O2 absorbers are necessary for storage. But it can be helpful for long-term storage to help as insurance against those agents (oxygen and moisture) that can make food degrade more over time.

Can I dehydrate bagged cabbage?

Yes! Those bags of coleslaw mix are a perfect way to get started dehydrating without the fuss of slicing and chopping. Just throw it onto your dehydrator trays and dry as above!

How long does dehydrated cabbage last?

Properly dried and stored, cabbage

What does dried cabbage taste like?

Rehydrated, it tastes like cabbage that has a bit of a bite to it, but isn’t crunchy.

Dehydrating Basics & Journal book and ebook mockup
Bowl of sliced cabbage and cabbage head for dehydrating

Dehydrate Cabbage

Dehydrating cabbage to make it shelf stable for up to two years is the perfect way to have egg roll casserole or fried rice at any time!
Print PIN THIS! Rate
Course: Preserved Food, Side Dish
Cuisine: American
Diet: Vegetarian
Prep Time: 5 minutes
Drying Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 1
Calories: 18kcal




  • Remove the outer leaves from each head of cabbage.
  • Cut into quarters, then cut the core at an angle to remove
  • Wash.
  • Cut into thin strips approximately no more than 1/4" wide, 1/8" (3mm) is a better cut.
  • Place on dehydrator trays. You can mound them a little as they will shink like other greens do as they dry.
  • Dry at 125F/52C for 8-12 hours until they are crunchy and break easily
  • Condition
  • Store in an airtight container for up to a year.


Darcy’s Tips

To rehydrate, soak in some water. You can dried cabbage for egg roll casserole, fried rice, or any other cooked cabbage dish.
To use in slaw, know that it loses it’s crunchy texture, so may be better for a warm slaw recipe!
Condition: Place food into a large glass jar, shake once a day for a week to check for any signs of moisture buildup or sticking that isn’t released by an easy shake of the jar. If you find signs, put it back into the dehydrator to dry more. 
Storage: Store in an airtight container for up to two years in a dark, cool, dry place.


Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 13mg | Potassium: 119mg | Fiber: 2g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 26mg | Calcium: 28mg | Iron: 0.3mg

Nutritional information is an estimation only. Nutrient information for dehydrated foods is based on fresh. Use 1/4 of the servicing size for the same nutrient information. Thus 1 Cup of fresh fruit has the same sugars as 1/4 dried.

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Dehydrated cabbage in a jar with fresh cut cabbage in the foreground

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  1. Avatar for Lonnie Estrella Lonnie Estrella says:

    On #7 it says condition. What is that?

  2. My dehydrator is not adjustable and runs at about 145 to 155 degrees. Will this be too high for the cabbage?

  3. I have been air-drying cabbage by the wood stove and it is nice and dry, but a few pieces here and there, while dry, are still a little rubbery/flexible. They feel “dry” but they are not absolutely brittle. Is cabbage supposed to be ALL completely brittle?

  4. Do you blanch the cabbage before or after cutting into strips?

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