Cabbage is a leafy green, red (purple), or white (pale green) vegetable grown for its dense-leaved heads.
To store cabbage:
Place dry, unwashed cabbage heads in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy, but they can be removed and discarded to reveal fresh inner leaves. Store for up to 3 months!
To prep cabbage:
Rinse the cabbage under cold water before use. Cut cabbage head first into quarters, then diagonally across the wedge. Be sure to remove the stem end and triangular core near the base.
To use cabbage:
Eat raw in salads, steamed, braised or fried. Turn raw cabbage into coleslaw or sauerkraut. Roast cabbage steaks/slices at 400 F drizzled with olive oil and salt. Or try stir-frying shredded cabbage in olive oil until wilted with a little bit of minced garlic. Note: Red cabbage has a sharper flavor and coarser texture so it needs to be cooked longer and its color will run into other ingredients when cooked.
To freeze cabbage:
Choose how to cut your heads based on your end use. Cook in boiling pot of water for 90 seconds. Douse in ice water to stop the cooking process. Drain the cabbage and dry as much as possible. Place in Ziploc freezer bags based on your portions you plan to use, and remove as much air as possible.
This colorful and refreshing salad is a simple and satisfying dish that’s perfect for a light lunch or a healthy side. Made with crunchy vegetables, sweet diced apple, and chopped almonds, this salad is dressed with a light and tangy vinaigrette
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