Cabbage

How to Choose the Best

Good quality cabbage should feel firm to the touch and heavy for its size. Look for even coloring and thick, flexible leaves—these will be more tender. Avoid purchasing cabbage that has thin, wilted leaves or cracked heads.

Shelf Life and Storage

Shelf life greatly depends on the type of cabbage. Cabbages with looser heads wilt more quickly, so use them within a few days of purchasing from the store. These varieties will last at most a week in the refrigerator. Green cabbage can last for a seven to ten days in the refrigerator. No matter the variety, store the whole head in a plastic bag in the produce drawer of the fridge. This helps retain moisture in the leaves and prevents wilting. Cut cabbage can be tightly wrapped with plastic wrap and stored in the refrigerator, but use it within a day or two of cutting.

Freezing

Steam, boil or sauté the cabbage and drain well prior to freezing for up to two months. Freezing raw cabbage is not recommended.

Preparation Suggestions

Cabbage makes a deliciously colorful and crunchy addition to salads, stir fries, casseroles, soups and stews. Fermented cabbage, or sauerkraut, makes a great garnish on hot sandwiches or sausages. Similarly, the spicy Korean side dish kimchi is often made with fermented cabbage, chilies and other vegetables. For an all-American side dish, shred crisp green cabbage or red cabbage in coleslaw. Cabbage leaves can also be stuffed. Simply top with a favorite filling and roll up for a delicious appetizer or entrée.