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.
You can store cabbage at room temperature, but it'll retain quality for only 3 to 4 days before it starts to soften, and its quality starts to decline rapidly. Refrigeration is a much better choice that will allow you to store the cabbage for about 2 weeks.
Whether it's red or green, Savoy or napa, fresh cabbage should be stored in the refrigerator in a plastic bag like these zip-top ones from Hefty (buy it: Target, $7). For red, green and Savoy cabbage heads, this storage method will keep the cabbage fresh for up to 10 days.
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.
Optimum Storage Conditions Cabbage should be stored at 0 °C (32 °F) with 98 to 100%RH.
Storage Temperature
The best results are obtained where a temperature of 0°C (32°F) can be maintained. It is much easier to maintain both the temperature and relative humidity at the optimum level in refrigerated storages than in common or unrefrigerated storages.
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. Cover with a thick layer of straw, and then the dirt to keep out any frost. Then cover with more straw (a bale or two).
Cabbage. The outer layer isn't going to be eaten so why wash it? There's good reason: Worms or other insects could be inside the cabbage, so to be safe, remove the thick outer leaves, cut the cabbage into wedges, and rinse them in a colander under running water.
For cold and moist storage techniques, do not wash your cabbage or remove outer leaves before storing. They will keep better as solid heads with their outside wrapping still intact. Handle heads with care while moving into storage to avoid bruising them.
Handle heads with care to prevent bruising. Cabbage will keep in long-term cold, moist storage for 3 to 4 months.
Cabbage has a far lower water content than traditional greens like spinach and romaine, which helps to extend its shelf life. Wrapped in plastic and stored in the refrigerator, the brassica vegetable can last for about two months.
You will know that cabbage is bad if you notice a change in its texture from firm to slimy. The leaves will have shrunk or look shriveled. A cabbage that has been cut will start to discolor along the cut edge, from green to greyish black. The most apparent sign that cabbage is bad is its foul smell.
Squash and root vegetables should be stored in a cool, dark, dry spot outside the fridge like a cupboard or root cellar. You can also store garlic, onions, potatoes, sweet potatoes, yams, pumpkins and rutabaga this way.
The USDA says food that has been left out of the fridge for more than two hours should be thrown away. At room temperature, bacteria grows incredibly fast and can make you sick. Reheating something that has been sitting at room temperature for longer than two hours won't be safe from bacteria.
Is Cabbage Good for Dogs? Dr. Jerry Klein, Chief Veterinary Officer for the AKC, advises that “cabbage is in the same family as cauliflower and broccoli, so it is safe to feed a dog cabbage, but only in moderation.” If you choose to incorporate cabbage into your dog's diet, there may even be some health benefits.
But prepping the day ahead is fine, especially if you're going to cook them versus use them raw. Cabbage: Can be washed and chopped, sliced, or shredded 1 to 2 days in advance. Store in a sealed bag or container with an airtight lid in the refrigerator.
Yes, you can freeze cooked cabbage. You can either separate the whole batch into several smaller portions, or freeze the whole batch at once. Use either a freezer friendly storage container or a freezer zip-lock bag.
Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.
Be careful not to overcook. If it tastes very tender, it's done! Drain and season. Drain the cabbage in a strainer, then add salted butter or olive oil, salt and pepper.
Store it unwashed in a plastic bag with one end open to promote air circulation. Alternatively, place in a closed zip top bag that you've cut slits into.
A whole head of cabbage, whether red, green, Napa, or Savoy, is a great vegetable to grab because it lasts a long time. All you need to do is keep it in its plastic wrap (or wrap it yourself if it didn't come in such coverings) or a resealable plastic bag and place it in the fridge.
It can also be stored for up to a week in the vegetable compartment of your fridge. To do this, remove the leaves and wrap the unwashed cabbage loosely in a paper bag or foil. You can also cut and wash the cauliflower and keep it stored in an airtight container in the fridge for up to a week.