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How to Keep Cabbage Fresh Longer
Cabbage is one of those super-healthy staples that’s easy to overbuy — and then end up tossing when the inner leaves go brown. The good news? Pay attention to just 2 simple things, and you can keep a whole head fresh until it’s gone. I tested these tricks myself and was honestly surprised by the results. Here are the 2 cabbage-storage secrets you should try.
Add moisture
Fresh produce needs moisture, and cabbage — with no roots — looks like it shouldn’t be able to get it. But you can top up moisture if you cut it the right way.
Start by cutting the cabbage in half through the core. Then cut each half in half again through the root so you have smaller wedges to work with.
Next, use a knife to remove the core. That hollow gives you a place to add moisture directly into the cabbage.
Grab some paper towels. Fold a paper towel to match the size of the removed core and soak it thoroughly. Paper towels hold water without falling apart, so they work much better than regular tissues.
Press the moistened towel into the hollow where the core was. This keeps a steady supply of moisture to the cabbage and helps it stay crisp longer.
Swap the towel out every few days or whenever it starts to dry.
Seal tightly
Sealing is the other key. Use plastic wrap or a zip-top bag to limit air exposure. I like using a resealable bag and pressing out as much air as I can.
Wrapping and rewrapping with plastic can be annoying, so keeping wedges in a bag is more convenient. It may be slightly less effective than perfect wrap, but it’s a lot easier — and if you eat cabbage regularly, a zip-top bag is a practical choice.
Finally, store the cabbage in your refrigerator’s crisper drawer. Do that and a head can stay fresh far longer. I kept a whole cabbage this way and ate every last leaf while it stayed crisp and delicious.
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