TIPS
WHOLE, CUT OR SHREDDED
ABOUT
When selecting a cabbage at the store or market, look for: – a cabbage that is firm. A soft cabbage means that it is old and on its way to the compost pile. – heads of cabbage with crisp, brightly colored leaves. Avoid heads that have yellowing or wilted looking leaves. – cabbage that is free of cracks or bruises. These will result in a cabbage rotting faster.
Select
– Don’t wash the cabbage until you are ready to use it. – Place your cabbage in the crisper drawer and/or in a large plastic storage bag to hold in its natural moisture. – Don’t cut it, ideally. When you cut a cabbage, it can start to brown and lose moisture much faster than a whole head. If you have a partial head of cabbage, be sure to store it in an air tight container to lock in moisture and minimize air getting to it. – Use a head of cabbage within a month, though they can last for up to two months when stored properly.
Store a Head
Cut Cabbage: – Either wrap it tightly in plastic wrap, in a large plastic bag, or in an air-tight container in your crisper. This will help to lock in your cabbage’s natural moisture and reduce oxidation. – Cut cabbage should be used in 2-3 days.
Store After Cut
Shredded Cabbage: – Place shredded cabbage in a tightly sealing plastic bag or air-tight container. – Store in coldest part of your fridge. – Shredded cabbage should stay fresh for 2-3 days when stored properly.
Store After Cut
ENJOY!
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