Cabbage — Nutrients, Health Benefits, And Shopping Tips

Firm heads of cabbage with crisp, tightly packed leaves are typically the freshest. The leaves should be a vibrant color, specific to their variety—either deep green or purple. Look for heads that feel heavy for their size, which indicates a good moisture content and freshness.

Avoid cabbages that have brown or loose outer leaves, as these often indicate age or rough handling. A good head of cabbage will not have any soft spots or signs of insect damage.

Cabbage should be stored in the refrigerator, preferably in the crisper drawer. Keeping it in a perforated plastic bag helps maintain its freshness and crispness for up to two weeks. Properly stored, cabbage retains its nutrients and texture.

Excess moisture can cause cabbage to spoil, so keeping it dry is important. Do not wash before storing, as residual water can accelerate spoilage. Keeping cabbage away from ethylene-producing fruits helps prevent premature wilting.

Cabbage can last for 1-2 months in the refrigerator when stored in a plastic bag. To keep it fresh, store it in the crisper drawer. Once cut, cabbage should be used within 1-2 weeks.

Leftover cabbage can be used in a variety of dishes. Shred it and add to salads or coleslaw for a crunchy texture, or sauté it with garlic and olive oil for a simple and healthy side dish. Cabbage is also great in stir-fries with other vegetables and protein, adding both flavor and nutrition.

Use cabbage in soup, such as cabbage soup or minestrone, where it adds bulk and heartiness. It can also be fermented to make sauerkraut or kimchi, which can be used as a condiment or side dish. If you have a lot of cabbage, consider using it to make stuffed cabbage rolls, filled with rice, meat, and spices, then baked in tomato sauce. Cabbage can also be grilled or roasted with spices, or added to tacos or sandwiches for a fresh, crunchy bite. For a quick snack, try making cabbage chips by baking thin slices until crispy.