How to Store Cabbage: Refrigerator, Freezer or Canning

Knowing how to store cabbage properly is essential for maintaining its quality.

To store cabbage in the refrigerator wrap the cabbage in a paper towel or perforated plastic bag to allow for airflow. Place it in the crisper draw and store for up to two weeks. Store cabbage away from fruits that emit ethylene gas, like apples.

To store cabbage in the freezer cut into smaller pieces, blanch, drain and dry, place into freezer bags removing excess air and freeze up to 10-12 months.

This article will explain each storage method, step-by-step. This includes the refrigerator, freezer and canning. We’ll examine, the preparation, containers, temperature, blanching, timeframes, thawing and how to avoid contamination.

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How to Store Cabbage: Selecting Cabbage for Storage

When selecting cabbage for storage, freshness is crucial. Choose heads that are firm and dense without soft spots or blemishes. Leaves should be crisp and tightly packed, not wilted or loose.

Inspecting Cabbage:

• Weight: A good cabbage head feels heavy for its size.
• Color: Bright colors indicate freshness. Look for vibrant green or deep red hues.
• Stem: Ensure it is strong and not overly dry or cracked.

Types of Cabbage:

Green cabbage is the most common. Savoy cabbage is known for its crinkled leaves and mild flavor, while red cabbage stands out for its color and slightly spicy taste. Each type stores well if selected and handled properly.

Avoid cabbage with any signs of decay or insect damage. Check under the outer leaves, where issues may be hidden.

Sourcing cabbage locally can also enhance freshness and longevity. Visit farmers’ markets or look for local produce sections in supermarkets for the best quality. When purchasing, consider the source and handling practices to ensure you get the freshest option available.

By paying attention to these factors, one can ensure that their chosen cabbage will store well and remain fresh for an extended period.

Preparation for Storing Cabbage

Proper preparation is essential for preserving the quality of cabbage. Critical steps include cleaning, drying, and trimming the outer leaves before storage.

Cleaning and Drying

It is important to begin by removing any visible dirt from the cabbage. This can be achieved by gently ensuring all grooves and crevices are cleaned.

Pat the cabbage with a clean towel to eliminate any excess moisture, which can lead to spoilage if not properly addressed.

Trimming Outer Leaves

Trimming the outer leaves is a key step in cabbage preparation. Start by peeling back and discarding any damaged or wilted leaves. This helps in minimizing the risk of decay, as these leaves often carry bacteria or pests.

Cut away only enough leaves to reveal fresher, tighter ones beneath. This act both protects the cabbage during its time in storage and extends its shelf life. Avoid trimming too deeply into the head to prevent exposure of the edible portions to faster spoilage.

Short-Term Storage

Proper short-term storage can extend the freshness of cabbage slightly beyond buying it. The key method is refrigerating.

How to Store Cabbage in the Refrigerator

When using the refrigerator, it’s essential to follow these guidelines:

• Choose cabbage that is firm and has vibrant, tight leaves.
• Before storing, remove any outer leaves that may be damaged.
• Do not wash the cabbage before storage; excess moisture can lead to spoilage.
• Wrap the cabbage in a paper towel or perforated plastic bag to allow for airflow, reducing moisture buildup.
• Place it in the crisper drawer, where the humidity level helps preserve the cabbage’s freshness.
• Ideally, this method can keep cabbage fresh for up to two weeks.

Keep the temperature consistent. Fluctuations can speed up deterioration. It’s also wise to store cabbage away from fruits that emit ethylene gas, like apples, as they can cause the cabbage to spoil faster.

Long-Term Storage Strategies

To maintain cabbage’s freshness and nutritional value for extended periods, several methods can be employed. These include freezing, canning, and fermentation, each providing distinct advantages and preservation outcomes.

How to Store Cabbage in the Freezer

Freezing cabbage allows for long-term preservation, although texture may change.

Step 1: Choose Fresh Cabbage

Select a head of cabbage that is firm, crisp, and free from blemishes or soft spots. Green, red, or savoy cabbage can all be frozen.

Step 2: Clean the Cabbage

• Rinse the cabbage under cold running water to remove any dirt or insects.
• Remove any damaged or wilted outer leaves.

Step 3: Cut the Cabbage

• Cut the cabbage into quarters or wedges, depending on your preference.
• Remove the core from each piece.

Step 4: Blanch the Cabbage

Blanching is crucial as it helps preserve the color, flavor, and texture of the cabbage.

• Bring a large pot of water to a rolling boil.
• Prepare a bowl of ice water.
• Add the cabbage pieces to the boiling water. Blanch for about 3 minutes for shredded cabbage or 5 minutes for wedges.
• Immediately transfer the cabbage to the ice water to stop the cooking process. Let it cool for the same amount of time it was blanched.

Step 5: Drain and Dry

• Remove the cabbage from the ice water and drain it thoroughly.
• Pat the cabbage dry with a clean kitchen towel or paper towels to remove excess moisture.

Step 6: Portion and Package

• Divide the cabbage into portion sizes that you typically use in recipes.
• Place the portions in freezer-safe bags or airtight containers. If using bags, try to remove as much air as possible before sealing.

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Step 7: Label and Freeze

• Label the bags or containers with the date and type of cabbage.
• Place them in the freezer. Cabbage can be stored in the freezer for up to 10 to 12 months.

Step 8: Thawing and Using

When you’re ready to use the frozen cabbage, you can either:

• Thaw it in the refrigerator overnight.
• Cook it directly from frozen in soups, stir-fries, or other dishes.

By following these steps, you can enjoy the taste of fresh cabbage even when it’s out of season!

Canning Cabbage

Canning cabbage is a great way to preserve it for long-term storage. Here’s a step-by-step guide on how to can fresh cabbage safely:

Equipment Needed

• Pressure canner (necessary for low-acid foods like cabbage)
• Canning jars (pint or quart size)
• Lids and bands
• Jar lifter
• Canning funnel
• Large pot for blanching
• Knife and cutting board
• Ladle
• Measuring cups

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Step 1: Prepare the Cabbage

1. Choose Fresh Cabbage: Select firm, fresh heads of cabbage without any blemishes.
2. Clean the Cabbage: Rinse the cabbage under cold water to remove any dirt or insects.
3. Remove Outer Leaves: Discard any damaged or wilted outer leaves.
4. Cut and Shred: Cut the cabbage into quarters, remove the core, and then shred or chop it into desired sizes.

Step 2: Blanch the Cabbage

1. Boil Water: Fill a large pot with water and bring it to a rolling boil.
2. Blanch: Add the shredded cabbage to the boiling water. Blanch for about 3 minutes.
3. Ice Bath: Prepare a bowl of ice water. After blanching, immediately transfer the cabbage to the ice water to stop the cooking process. Let it cool for the same amount of time it was blanched.

Step 3: Prepare Jars and Lids

1. Sterilize Jars: Place clean canning jars in a boiling water bath for 10 minutes or run them through the dishwasher to sterilize.
2. Prepare Lids: Follow the manufacturer’s instructions for preparing the lids (usually soaking them in hot water).

Step 4: Pack the Jars

1. Fill Jars: Using a canning funnel, pack the blanched cabbage into the sterilized jars, leaving about 1 inch of headspace at the top.
2. Add Salt (Optional): You can add 1 teaspoon of salt per quart (or ½ teaspoon per pint) for flavor, but it’s optional.
3. Add Liquid: Fill the jars with boiling water, ensuring that the headspace is maintained.

Step 5: Remove Air Bubbles

1. Release Air: Use a non-metallic utensil (like a plastic spatula) to gently press down on the cabbage and release any trapped air bubbles.
2. Adjust Headspace: If necessary, add more boiling water to maintain the required headspace.

Step 6: Seal the Jars

1. Wipe Rims: Wipe the rims of the jars with a clean, damp cloth to remove any residue.
2. Apply Lids: Place the prepared lids on the jars and screw on the bands until they are fingertip-tight.

Step 7: Process the Jars

1. Prepare the Pressure Canner: Follow the manufacturer’s instructions for your pressure canner. Add the recommended amount of water.
2. Load the Jars: Place the jars in the canner, ensuring they are not touching each other.
3. Seal and Heat: Close the lid of the canner and heat it until steam escapes from the vent. Allow it to vent for 10 minutes.
4. Build Pressure: Close the vent and allow the pressure to build to the recommended level (usually 10-15 PSI, depending on your altitude).
5. Process Time: Process pint jars for 25 minutes and quart jars for 30 minutes at the appropriate pressure.

Step 8: Cool and Store

1. Release Pressure: Once processing is complete, turn off the heat and allow the canner to cool and depressurize naturally.
2. Remove Jars: Use a jar lifter to carefully remove the jars from the canner and place them on a clean towel or cooling rack.
3. Cool Completely: Let the jars cool completely for 12-24 hours. Check that the lids are sealed properly (the center should not flex up and down).
4. Label and Store: Label the jars with the date and store them in a cool, dark place.

Important Notes

• Always follow safe canning practices to prevent foodborne illnesses.
• Consult the USDA or a reliable canning guide for specific instructions and safety tips.

Avoiding Contamination

Preventing contamination is essential to preserve cabbage’s freshness. Keep it separate from ethylene-producing fruits like apples and bananas, which can accelerate spoilage. Opt for clean, sanitized containers or shelves to store cabbage heads.

Handle cabbage with clean hands and tools to reduce the risk of introducing bacteria or mold. Inspect for any signs of damage or decay before storing. Remove wilted or damaged outer leaves, as these may harbor contaminants.

Avoid washing cabbage before storage unless it is necessary, as excess moisture can promote rot. If cleaning is required, make sure to thoroughly dry it afterwards. Proper maintenance reduces the likelihood of deterioration.

Regular Inspection

Frequent checks are necessary to ensure the cabbage remains healthy and fresh. Inspect stored heads every few days for any signs of decay or damage. Look for discoloration, sogginess, or an odd odor, which are indicators of spoilage.

During inspections, remove any compromised parts to prevent them from affecting the rest. Carefully turning the heads or rearranging them encourages air circulation, reducing the risk of moldy growth.

Catalog the storage times to identify the oldest produce, and use it first. Adherence to a “first in, first out” system helps minimize waste and maintain freshness. Regular monitoring is the cornerstone of effective cabbage storage.

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