How To Store Cabbage (Whole, Cut, or Shredded) (2024)

FAQs

How To Store Cabbage (Whole, Cut, or Shredded)? ›

Cabbage can store well in a hydrator drawer. You can put the cabbage in a plastic bag to help retain moisture but it isn't totally necessary. Handle your cabbage with care. If you use only a partial head, make sure to tightly wrap the remainder and put into the fridge.

Cabbage can store well in a hydrator drawer. You can put the cabbage in a plastic bag to help retain moisture but it isn't totally necessary. Handle your cabbage with care. If you use only a partial head, make sure to tightly wrap the remainder and put into the fridge.

Cabbage is best stored whole and unrinsed until you're ready to use it. Cutting into it will cause it to lose vitamin C, which will lead to faster spoilage. To store a head of cabbage, place it in a plastic bag in the crisper drawer of your fridge. A head of cabbage will last up two months when stored this way.

Wrapped tightly in plastic, a head of cabbage will keep for about two weeks in the crisper drawer of your refrigerator. Once cut, use cabbage within 2-3 days. Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days.

Cabbage should be stored at 32 degrees Fahrenheit with a relative humidity of 90–95 percent. Cabbage should be refrigerated and not brought out to room temperature until just before use.

If you freeze raw cabbage, you will need to use it within about one or two months after freezing. Any longer and it may start to lose texture and flavor. If you have taken the time to blanch it, you can freeze cabbage for much longer — from eight to 10 months without issue.

Just stick the head somewhere that it won't get too bumped around. Some people recommend wrapping it in newspaper; I've never even done that. And it does really well without being refrigerated. Don't put it in a plastic bag, as condensation will form and then the cabbage will mold and rot.

Place shredded cabbage in a tightly sealing plastic bag or air-tight container. Store in coldest part of your fridge. Shredded cabbage should stay fresh for 2-3 days when stored properly.

However, for easier and more efficient cutting, it is recommended to use a sharp chef's knife or a serrated knife. Should I wash the cabbage before cutting? It is important to wash cabbage before cutting it to remove any dirt, debris, or potential pesticides that may be present.

Use freezer bags and fill them with appropriate serving-size portions. Don't forget to remove as much air as possible before sealing bags. A vacuum sealer system works well for removing air. For the most efficient freezing, don't over-pack bags, but keep cabbage pieces in a single layer.

Can you eat cooked cabbage after 7 days? ›

Cooked cabbage (all types): Store cooked cabbage in the fridge in an airtight container and use it within three to five days. You can also freeze cooked cabbage in an airtight container for up to 10 months.

If you're not quite ready to use your head of cabbage, don't rinse it, put it in a plastic bag, and store it in the crisper drawer of the fridge. You will be shocked at how long it will remain vibrant and crisp.

Pre-shredded bagged cabbage should last up to 7 days in the fridge.

After cutting your cabbage, put it in a bowl of water, then store the bowl in your fridge and let the cabbage soak until you're ready to use it. Drain and dry the soaked cabbage very well to avoid making your dishes watery or soggy, then enjoy your super fresh-tasting cabbage, whether you keep it raw or cook with it.

Pre-shredded bagged cabbage should last up to 7 days in the fridge.

Make a root clamp: Instead of building a root cellar, just dig out holes in the hard ground to store cabbages, potatoes, and other root vegetables. Use hay in between each vegetable.

After cutting your cabbage, put it in a bowl of water, then store the bowl in your fridge and let the cabbage soak until you're ready to use it. Drain and dry the soaked cabbage very well to avoid making your dishes watery or soggy, then enjoy your super fresh-tasting cabbage, whether you keep it raw or cook with it.