Cabbage is dehydrated to a desirable moisture content to retain its color, texture, and taste without generating undesirable amount of liquid and is suitable for making filling of egg rolls. The cabbage is cut into shredded strips which is first tenderized in hot water, or alternatively by squeezing with mechanical compression, centrifugal extraction, or mixing with salt, to remove some moisture content. The product is then washed in cold water, followed by further removal of its moisture content with centrifugal extraction. The product is finally dehydrated and cooled in a cooling chamber under vacuum pressure.
