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How to Store Cabbage in Fridge

Cabbage is high in fiber, chlorophyll, and vitamins C, K, and A. The leaves are edible and often used raw in salads. It’s a good food source for detoxifying and losing weight. Storing cabbage in a refrigerator is easy if you ensure it remains fresh by following a few steps on how to store cabbage in fridge, which will be revealed in this article.

The cold temperature will keep the cabbage crisp and fresh for a long time. To store chopped cabbage, remove any separating layers of leaves before you cut it into wedges or leave them on if you’re going to eat it raw. Place in an airtight container and store in the refrigerator for up to a week.

For long-term storage, wrap the cabbage in a damp paper towel and place it in a plastic bag. It will help to maintain its freshness for several weeks in your refrigerator.

However, Fresh cabbage contains 90% water, making even the smallest head bulky and heavy. When storing fresh cabbage, it is important to ensure the root end of your cabbage is submerged in water.

Can I Store Cabbage in the Fridge?

Can I Store Cabbage in the Fridge

You can store cabbage in your fridge to keep it fresh but make sure the cabbage is stored in a way that allows it to receive the coldest air possible. If you store it wrapped up in plastic or similar packaging, it may prevent the cabbage from getting enough moisture out and may cause it to wilt faster or rot faster than normal.

Here is how:

 1. Rinse the cabbage under cold running water and pat dry with paper towels.

2. Remove any loose outer leaves and cut off the stem end of the cabbage.

3. Slice the cabbage into wedges or quarters, depending on its size and how you want to use it.

4. Store in a plastic bag in the vegetable crisper of your refrigerator for up to one week.

You can also place it in a paper bag, but you will need to check on the cabbage more often because it will wilt quicker than if stored in plastic. If you store cabbage without wrapping it first, wash your hands thoroughly after handling it so as not to transfer any dirt or bacteria from your hands onto other foods.

If you’re going to store it for longer than a week or two, wrap it in aluminum foil or put it in a plastic bag and place that bag inside another bag with air holes poked into the bottom of it.

You can also try freezing cabbage! Just wash off any dirt from the outside of your cabbage leaves and cut them off at their base; chop them up into pieces about 1/2 inch thick and put them on waxed paper. Please put them in the freezer for about 2 hours, then transfer them into ziplock bags and keep them in the freezer for up to 6 months.

How to Store Cut Cabbage in Fridge

Storing cut cabbage in the fridge is easy, but there are a few things to keep in mind. 

If you plan on eating your cabbage within the next couple of days, store it in a plastic bag with some air in it and place it in the produce drawer. 

If you plan on storing it for more than one week, wrap it tightly with plastic and store it in an airtight container or plastic bag. 

You can also freeze-cut cabbage if you’re planning on using it later; wrap the unwashed leaves tightly with foil or plastic wrap and use it within six months for best results.

Here is a step-by-step guide on storing shredded cabbage in the fridge:

1. Start by washing your cabbage thoroughly. Then cut it into pieces that are no larger than a third of the size of the original head. You can use a sharp knife or an electric slicer if you have one.

2. Place each piece in a plastic bag and seal it tightly. Make sure there’s no air inside the bag—if there is, remove some of the air by gently squeezing out any excess air before sealing the bag.

3. store those bags in your refrigerator for up to two weeks. If you’re planning on cooking with your cut cabbage within that time frame, it should be fine to store them in the fridge without any additional steps. 

But if you want to keep them longer than two weeks, then they’ll need special treatment: make sure they’re kept at a temperature between 32°F (0°C) and 40°F (4°C).

How to Store Red Cabbage in the Fridge

Red cabbage is an excellent addition to your diet. It’s high in dietary fiber, vitamin C, and manganese and contains antioxidants that can help reduce inflammation.

To store red cabbage:

1. Rinse your cabbage thoroughly under cool water, then dry it with a paper towel or clean dishcloth. It will help prevent mold growth on the surface of your cabbage.

2. Place the cabbage in a plastic bag or container with an airtight lid, ensuring there are no holes in either item. Cabbage releases moisture as it sits, so you don’t want any air getting in and spoiling your food.

3. If your cabbage starts to dry, add some water or olive oil (which can also prevent mold).

Also, red cabbage can be stored in the freezer. You’ll want to wrap it tightly in plastic before putting it into a resealable freezer bag. It should keep for about six months. Just make sure not to thaw too much at once—it can take up to 24 hours for frozen cabbage to thaw completely.

How to Store Napa Cabbage in Fridge

Napa cabbage is a versatile vegetable that can be used in a variety of dishes. It is also full of nutrients and antioxidants, making it an excellent addition to any diet.

For ways to keep your napa cabbage fresh for longer, try storing it in the refrigerator. It can help you preserve its nutritional value, as well as its flavor. 

Here’s how:

1. Wash and dry your napa cabbage before storing it in the refrigerator.

2. Place the washed and dried head of cabbage in a plastic bag with a few holes poked into it to allow air circulation while keeping out insects or other pests that could contaminate your food.

3. Store in your refrigerator at 40 degrees Fahrenheit or below for up to two weeks before eating again.

However, it would be best never to store napa cabbage in the vegetable bin. Not only does it need to stay away from other vegetables that could cause it to rot, but it also needs to stay away from ethylene-producing fruits like apples and bananas.

How to Store Cooked Cabbage in Fridge

How to Store Cooked Cabbage in Fridge

Storing cooked cabbage in the fridge is simple, and you must do so to avoid food poisoning. However, if you’re not careful, it can go bad quickly. 

Here are some tips for storing cabbage so that you can enjoy it for as long as possible:

1. Keep it cool: The best way to store cooked cabbage is in the crisper drawer of your refrigerator. The temperature should be between 35-40 degrees Fahrenheit.

2. Don’t let it sit out once cooked: cabbage should be used within 24 hours or frozen for later use. If you plan on freezing your cabbage, ensure it’s wrapped tightly in plastic or aluminum foil before putting it into freezer bags or containers so that no air gets in and causes freezer burn. 

It will also help keep moisture from getting inside the container. Bacteria could grow and cause spoilage over time due to condensation forming.

3. Keep it moist: If you’re going to store your cooked cabbage for more than 24 hours (or if you don’t have access to a freezer), make sure the container has something damp inside like wet paper towels or newspaper.

How Long Does Cabbage Last in the Fridge

Cabbage is a vegetable that can last for up to two weeks when stored in the refrigerator. The length of time it lasts depends on several factors:

  • How you store it
  • What type of cabbage it is.
  • How fresh it was when you bought it.

The shelf life of cabbage depends on several factors, including how it was stored, the type of cabbage, and how it was prepared. Cabbage is best stored at 45 degrees Fahrenheit or below, so if you keep your refrigerator at that temperature, it should last for two weeks. 

If your fridge is colder than 45 degrees, you can store your cabbage for up to three weeks.

To extend the life of your cabbage, keep it in a plastic storage bag and store it in your refrigerator drawer. You can also wrap it in aluminum foil or plastic wrap, but don’t seal these containers entirely because they need air circulation to stay fresh.

Keep an eye on your cabbage for any spoilage, such as mold or leaking liquid from the leaves. If your cabbage shows signs of spoilage before its expiration date, throw it away immediately so that no one gets sick from eating spoiled food.

Do You Need to Wash Cabbage?

You don’t need to wash cabbage before you eat it. Cabbage is a leafy vegetable grown in the ground, so it’s already clean. When you wash cabbage, you’ll lose some of its nutrients and flavor!

If you’re cooking with cabbage, rinse any dirt or mud clinging to the leaves before using them.

 When you’re rinsing cabbage, there are a few things to keep in mind.

1. The leaves of a head of cabbage are covered with dirt, dust particles, and bacteria. So, washing them before you use them in a recipe is essential. You’ll also want to wash your hands before handling any food to eliminate bacteria from them.

2. It’s important not to soak or rinse your cabbage too much because this can cause it to rot faster than usual. The water will also remove some of the nutrients that are good for you when eaten raw.

3. If you do choose to soak or rinse your cabbage, then dry it thoroughly before storing it in the fridge so that it won’t begin spoiling before you use all of its contents

Do You Need to Wash Cabbage?

Napa cabbage is one of the most versatile ingredients in your kitchen. It’s perfect for salads, stir-fries, and soups. You can even make slaw or sauté it with garlic and olive oil. But before you cook it, you’ll want to clean it.

 Here’s how:

1. Rinse your cabbage under cool water in a colander. Ensure all dirt has been washed away from the leaves before moving on to step 2.

2. Cut off bruised or discolored cabbage areas using a sharp knife or kitchen shears.

3. Cut off the leafy part at the bottom of each leaf with a sharp knife or kitchen shears, leaving just enough so that you can still hold onto it without damaging any other parts of the plant while you wash them individually (if there are any).

4. Remove any tough stems from each leaf by cutting those off as well with a sharp knife or kitchen shears; discard those pieces before moving on to step 5.

5. Wash off any remaining soap residue with water from your sink before storing your fresh napa cabbage in an airtight container (or plastic bag) in your refrigerator.

How to Wash Red Cabbage

How to Wash Red Cabbage

Washing red cabbage is a simple process that you can complete in under five minutes.

1. Remove any outer leaves from the head of the cabbage. These are typically discarded anyway, so it’s not a big deal if they fall off while you wash.

2. Cut the cabbage lengthwise and rinse each half under cold water to remove any dirt or debris from the surface. You can use your hands or a soft-bristled brush to do this.

3. After removing all visible dirt and debris from the surface, run your fingers over the inside of each half to loosen any dirt trapped between the leaves. Then rinse each half once more under cold water.

4. After rinsing with cold water, place each half on top of a paper towel and pat dry with another paper towel until no more moisture remains on its surface or leaves. 

5. Store your cabbage in an airtight container in your refrigerator until ready to use.

How Do You Know If Cabbage Is Bad?

Cabbage is a great vegetable, but it can go bad. If you’re unsure if your cabbage has gone bad, here’s what to look for.

1. The smell

A simple way to tell if your cabbage is terrible is its smell. If you’re unsure if your cabbage is bad, just sniff it. If it smells off, then it’s probably gone bad.

When it comes to cabbage, the smell is one of the best ways to tell if it’s bad or not. If your cabbage has gone bad, it will smell sour and strong. If your cabbage smells like this, it’s time to eliminate it.

2. If the leaves are wilted or turning brown

If the leaves are wilted or turning brown, it could mean that the plant needs more water. Also, if you notice that your plant is wilting, try watering it with a spray bottle for a few minutes. If this doesn’t work, try watering it by submerging the entire pot in water for about 15 minutes.

3. If the leaves are wilted or turning brown

If the leaves are wilted or turning brown, you can be sure that cabbage has gone bad. However, if they’re still green, it’s probably OK to use in cooking.

Also, if the cabbage seems hard and firm, but the leaves are wilting or turning brown, the cabbage has likely been stored improperly. If you buy fresh cabbage like this, don’t cook it immediately; instead, store it in an airtight container in your fridge until you’re ready to use it.

4. It’s soft or mush

If your cabbage is soft and mushy, it signifies something is wrong with it. It can be due to too much moisture or insufficient water, which can cause the outer leaves to rot and collapse. 

The solution is simple: remove any bad leaves from the head of the cabbage, then cut away any damaged areas. If there’s more than one layer of damaged parts on the outside of your cabbage, you may want to consider just tossing it all together—it won’t get any better if you try and salvage it.

Does Cooked Cabbage Freeze Well

Cabbage is a vegetable that can be frozen to preserve for future use.

You can freeze cooked cabbage in various ways, including blanching and freezing, which will result in a fresher flavor than simply freezing raw cabbage.

First, prepare the vegetable by washing and cutting it into bite-sized pieces to freeze the cooked cabbage. Then blanch the cabbage in boiling water for 1 to 3 minutes before transferring it to an ice bath to stop further cooking. Drain well before packing into freezer bags or containers.

However, to ensure that your cooked cabbage lasts as long as possible, use a vacuum sealer or other airtight packaging. If you don’t have one of these tools, wrap the container tightly in plastic wrap and place it inside a resealable freezer bag. It would help if you also dated the container once it’s frozen so that you know how old it is when you pull it out to use it again.

Meanwhile, if you’re looking for an alternative to storing your cooked cabbage in a fridge or freezer and want to keep it fresh for longer than a week or two, you may want to consider using fresh cabbage instead of cooked. Fresh cabbage has higher water content than cooked cabbage, which means it will last longer without refrigeration before spoiling.

How to Cut Green Cabbage

How to Cut Green Cabbage


To cut green cabbage, use a sharp knife and slice the head into quarters. Remove the core from each quarter, then slice the cabbage into thin strips.

Here are steps to follow:

1. Cut the top off your head, and remove the outer leaves by cutting them away from the core.

2. Cut the remaining core in half, and remove any remaining leaves attached to it.

3. Cut each half into quarters, then thinly slice them vertically (or horizontally—it doesn’t matter).

How to Thaw Frozen Cabbage

1. In Cold Water

1. Put the package of frozen cabbage in a bowl or sink full of cold water.

2. Make sure that the water covers the entire surface area of the cabbage.

3. Leave it in the water until it has thawed completely, which could take anywhere from 30 minutes to 2 hours, depending on how large your package is and how much time you have available.

4. When you’re ready to use the cabbage, drain it well and pat dry with a paper towel before cooking or eating it.

2. In a Microwave

The microwave can be a great way to thaw your cabbage if you’re in a hurry or need to get dinner ready in a hurry. 

Place the frozen cabbage on a plate and cover it with a paper towel or plastic wrap. Microwave for 1 minute, then check on it. If it’s not thawed yet, continue microwaving for 30 seconds at a time until it is fully thawed.

3. Defrost in a colander 

 1. Put the frozen cabbage in a colander and run tepid water over it.

2. Drain the water away and dry the cabbage with a kitchen towel.

3. Leave the cabbage to thaw at room temperature, or you can place it in a microwave on a plate and heat it for 5 minutes at medium power, then leave it to stand for 10 minutes before serving.

Does cabbage smell bad

The smell of cabbage can vary depending on how it was grown and prepared. There are three types of cabbages: white, red, and savoy. White cabbage is mildest in flavor, while red cabbages have a stronger and more bitter taste. Savoy cabbage has the most delicate flavor and looks like curly-leaf lettuce when cooked.

Furthermore, cabbage does have a strong odor that can be potent. Many people associate the smell of cabbage with the smell of “clean” or “fresh,” but others may be disturbed by this pungent scent.

It is also naturally delicious but becomes slightly reminiscent of garlic or onions and produces a pleasant aroma when cooked.


There are several ways to store cabbage in your fridge, and this article on how to store cabbage in fridge has revealed the top methods you can use.

Cabbage is a food high in organic minerals that the body needs. It is also an excellent source of vitamin K and C. Cooling the cabbage down will help keep it fresh while retaining its nutrients. 

So be sure to store it in an unsealed plastic bag, so the moisture inside can evaporate, and the cabbage won’t rot.

How to Store Cooked Cabbage in Fridge

Pickled Cabbage Recipe

This pickled cabbage is simple to make and is crunchy, tangy, sweet, and extremely addictive.
Prep Time: 5 minutes
Cook Time: 12 hours
Total Time: 12 hours 5 minutes
Course: Salad
Cuisine: American
Keyword: Pickled Cabbage Recipe
Servings: 2
Calories: 114kcal


  • 1 Jar
  • 1 Bowl


  • 1 cabbage


  • Bell pepper and cabbage should be thinly sliced. Grate the carrot. Mix the vegetables thoroughly in a big bowl.
  • Pack the cabbage mixture tightly into a glass jar.
  • Bring the water, sugar, and salt to a boil in a small saucepan. Olive oil and vinegar are added after the pan has been taken off the heat. Pour the marinade into the container with the cabbage after giving it a quick toss.
  • Place it in the refrigerator after it has fully cooled. Pickling should take at least 12 hours. Serve.



Calories: 114kcal | Carbohydrates: 26g | Protein: 6g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 82mg | Potassium: 772mg | Fiber: 11g | Sugar: 15g | Vitamin A: 445IU | Vitamin C: 166mg | Calcium: 182mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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