| Pantry | Refrigerator | Freezer | |
|---|---|---|---|
| Raw | - | 7-9 Days | 12 Months |
| Cooked | - | 3-5 Days | 12 Months |
The Shelf Life of Cabbage:
Cabbage is a dense, leafy vegetable with high quantities of vitamins and dietary fibre. It is usually available in white, green and purple varieties. Cabbage, like other vegetables, is easily prone to fungal decay and other bacterial diseases, so proper knowledge about its care is important. Cabbage can last for 3 weeks to 2 months if refrigerated properly. It is usually not recommended to freeze them as their Vitamin C content diminishes over time. On your countertop, uncut cabbage can last for 3-4 days. Properly cooked cabbage can last up to 5 days in your refrigerator where the cold temperature helps to retain the nutritional value of cabbage, like vitamin C.
What To Check While Purchasing Cabbage:
When purchasing a head of cabbage, you should always look for one whose weight is heavy for its size. A good strategy for this is to hold a cabbage head in each hand to compare relative weights. A perfect cabbage will have a compact head, and there will be no loose leaves. Leaves should be bright in color whether it is green, white or purple cabbage. Make sure that there are no brown spots in the leaves, soft patches, or yellowed and decayed leaves. Also, there should be no bruises on the leaves, and they should be smooth and shiny. The stem of the cabbage should look fresh and not dry or cracked. Try to buy fresh cabbage and cut it yourself. Avoid pre-cut vegetables when possible
How To Store Cabbage:
Storing the cabbage is necessary to preserve its taste and nutritional value. Try to keep it whole until ready to be used for your recipes. Fresh cabbage can be kept on your counter for around 3-4 days if left uncut. Once you have cut it, it must be stored in a refrigerator in an air-tight container or plastic bag. It can last up to 2 months in your refrigerator when air is kept out of the bag. For long-term storage we strongly recommend a refrigerator temperature of 5-8°C. Upper leaves should remain intact for proper storage to protect inner leave from decay.
How to Handle Cabbage:
Wash cabbage thoroughly under running water to remove any of the bacteria from its surface. Handle it with care; once leaves are damaged they will become more prone to browning and decay. Remove upper leaves first to reach the inner leaves and discard any that have turned yellow or brown. You can loosen the leaves piece-by-piece, cut it into wedges or shred it according to your recipe. Keep the remaining cabbage in a plastic bag and place it in the refrigerator carefully. Avoid overcooking to retain its taste.
Cooking Cabbage:
There are endless uses for cabbage in recipes from all around the world. Stuffed cabbage, Russian braised cabbage or cabbage halwa are only a few. It is used to make salads, pasta and many other Pakistani, Thai, and Italian dishes. It can be eaten raw or mixed with mayonnaise for sandwiches. Cabbage soup is one of the healthiest dishes and it tastes great. It is loaded with vitamins and is particularly strong in vitamin C. It can be used in combination with all meat such as chicken, beef, mutton, and pork. Cabbage is very beneficial for those on a diet.