How to Store Cabbage So It Stays Crisp for Weeks, According to Culinary Pros

From crunchy coleslaws to hearty soups, there are so many classic dishes that rely on cabbage. But first, you need to know how to store cabbage if you want to get the most out of this modest vegetable. How do you keep it from wilting and browning—and can you freeze it for long-term storage? To find out, we spoke to culinary professionals to learn how to store cabbage the right way.

How to Store Cabbage in the Refrigerator

Whether whole or cut, cabbage should always be stored in the refrigerator.

Whole Cabbage

Whole, uncut cabbage should be kept in an airtight container or large plastic bag in the refrigerator. Storing it inside a container or bag will help retain its moisture, says Mike Makuch, M.A.T., CEC, associate professor of culinary arts at Johnson & Wales University in Providence, Rhode Island.

How long whole cabbage lasts: When stored properly, cabbage can last a long time in the fridge, up to two months, says Makuch. But for the best quality, he says to use it within a month.

Cut Cabbage

After cutting a cabbage, store it in an airtight container or bag. Place it in the coldest part of your fridge—avoid storing it on the door, where temperatures tend to fluctuate the most, says Makuch.

How long whole cabbage lasts: Cut cabbage should be used or cooked within three days according to Makuch.

Pre-Cut Cabbage

When possible, skip the pre-cut cabbage at the grocery store. Not only do pre-cut leaves wilt faster, but they're more likely to lose nutrients (such as vitamin C), per the experts at Montana State University.

If you must buy pre-cut cabbage, store it in airtight container or bag in the refrigerator.

How long pre-cut cabbage lasts: Use it within three days or as instructed on the package.

Can You Freeze Cabbage?

While it's possible to freeze cabbage and keep it for longer, there are some things to keep in mind.

First, frozen cabbage should only be used for cooked preparations, such as soups and stews. That's because cabbage loses its crunch when it's frozen and thawed, making it less ideal for raw recipes like coleslaw or salads.

It's also important to blanch cabbage before freezing it. "Blanching will deactivate enzymes [that] cause flavor loss and texture degradation," explains Makuch. It also helps retain the color of the cabbage while eliminating any surface bacteria before storage, he adds.

Here's how to blanch and freeze cabbage, according to Chayanin "Nin" Pornsriniyom, chef-instructor of plant-based culinary arts at the Institute of Culinary Education in New York City:

1. Wash a whole head of cabbage, then cut it into wedges. You can also shred it.
2. Bring a pot of water to a boil and add salt.
3. Add the cabbage to the water for one to two minutes.
4. Using a slotted spoon, transfer the cabbage to an ice bath.
5. Drain the cabbage, then dry with a clean cloth.
6. Pack into airtight freezer bags. Seal, date, and place in the freezer.

When packing cabbage into the freezer bags, be sure to remove excess air and ensure a tight seal. This will help prevent freezer burn, which happens when food is exposed to air in the freezer for a long time, says Pornsriniyom. This can cause "the surface moisture of the food to evaporate, leading to dehydration and discoloration," she explains.

5 Tips for More Effective Cabbage Storage

Select the freshest cabbage: The freshest cabbage will last the longest. When shopping for the vegetable, look for firm heads with a vibrant color, says Pornsriniyom. The cabbage should also be free of blemishes, wilting, or strong odors.

Wash your hands: Before handling or cutting cabbage, wash your hands for at least 20 seconds with warm water and soap. This is especially important when you're handling other food, like raw meat. It's the easiest way to prevent cross-contamination, per the USDA.

Wait to wash: If possible, avoid washing cabbage before storing it. The process of washing introduces excess moisture, which can promote the growth of mold and bacteria, per Makuch. It also involves excessive handling, which increases the risk of damage and cross-contamination, he notes.

Cut just before using: Similarly, Makuch recommends avoiding cutting cabbage until you're ready to use it. That's because "cut cabbage can lose moisture faster and lightly brown on the cut edge," he says.

Store away from ethylene-producing produce: Avoid fruits or vegetables that emit ethylene gas, such as apples, avocados, and bananas. Ethylene gas speeds up ripening, which can potentially cause cabbage to spoil faster.