White cabbage is one of those garden staples that stays fresh for quite a while if you treat it right. Whether you’re tucking it away in the fridge, stashing it in the cellar, or even popping it in the freezer, there are a few tricks to keeping that crunch. Here’s everything you need to know about storing your white cabbage.
Storing White Cabbage in the Fridge
Once you’ve brought your cabbage home from the store or finished your harvest, the crisper drawer in your fridge is the best place for it. The golden rule? Keep the head whole. It stays fresh much longer that way. If you bought your cabbage at the supermarket or a farmer’s market, you don’t always know exactly when it was picked, so it’s best to use it sooner rather than later.
If you’re lucky enough to have homegrown cabbage, it’ll stay good in the fridge for up to two weeks. I recommend wrapping the head loosely in some plastic wrap to help it retain its moisture. Just make sure to brush off any dirt or soil first—but don’t wash it! Adding water now will actually make it spoil faster. If you only need half a head for dinner, just make sure to tightly wrap the cut side with plastic wrap before putting the rest back in the fridge.
Cellar Storage and Freezing Tips
If you have a basement or root cellar, you’ve got the perfect spot for long-term storage. For the best results, your cellar should be:
- Cool
- Dry
- Dark
- Spacious
The “pro move” for cellar storage is actually hanging the cabbage. By tying a string around the stalk and hanging it from the ceiling, you ensure great airflow and prevent those annoying soft spots that happen when it sits on a shelf. Stored like this, it can last for several months! If hanging isn’t an option, you can lay the heads in a wooden crate lined with newspaper. Just be sure to check on them regularly for any signs of rot and give them a turn every now and then to prevent bruising.
Can you freeze white cabbage? You bet! It’s a great way to keep it for months. Start by slicing the cabbage into fine strips and giving them a thorough wash, making sure to toss out any wilted or discolored leaves. To save space in your freezer, I recommend blanching the strips quickly in boiling water first—this wilts them down so they pack tighter. Once they’re cooled, just portion them into freezer bags or containers, and you’re all set!
