Here's How To Store A Whole Head Of Cabbage So It Stays Fresher For Longer

Let's be honest — no matter how well you plan out your grocery list, life is fluid, so we don't always get to follow the menu we planned. What's worse, groceries aren't exactly free, so it's pretty frustrating when food goes bad in the fridge before you get around to using it. Cabbage isn't known for being an expensive vegetable, but in today's economy, every penny counts. Learning how to keep a head of cabbage fresh for longer is a no-brainer. You can keep some on hand for when you're ready to use it, cutting back on waste — both food and financial.

To start, keep your cabbage whole until you're ready to use it (perhaps for stuffed cabbage rolls, often lovingly referred to as pigs in a blanket). Cutting it ahead of time may be convenient, but doing so leads to wilting and causes the leaves to lose their crispiness. The beneficial nutrients cabbage is known for (such as vitamin C, vitamin K, and potassium) start to dissipate as well, and it also starts to oxidize, which leads to browning around the edges.

To keep cabbage fresh in the fridge for a good long time, the crisper drawer is your best friend. It provides the high humidity that leafy greens like cabbage need. Put that cabbage in a loose-fitting plastic bag and tuck it away in the crisper drawer until you're ready to start cooking. By storing it this way, cabbage could last up to several months before it begins to turn.

Sometimes, cutting into your cabbage and returning it to the fridge is unavoidable. No one can fault you for doing what you must. After all, a whole head of cabbage is simply too much sometimes, especially if you're cooking for one. If that's the case, simply wrap the remaining cabbage tightly in plastic wrap (the tighter the seal, the better). It doesn't last long this way — you get a few days out of it max — so use it as soon as possible in another meal.

To give the cabbage its best chance of staying fresher longer, start by selecting a firm, heavy head with tightly packed leaves. Avoid choosing cabbage with cracks, blemishes, wilting, or any discoloration since these are all signs that the cabbage is past its peak of freshness. Only cut what you need, remove any spots that show signs of spoilage, such as wilting, and store the rest in an airtight container as soon as possible to minimize the risk of bacterial growth.

When properly stored at a temperature between 32 and 40 degrees Fahrenheit, cut cabbage should last for three to five days before it starts to show signs of wilting, discoloration, or a bad odor. If your cabbage is showing any of these telltale signs, toss it and head back to the store for a fresh head.