Cabbage is one of the most rewarding vegetables, but it can spoil quickly without proper storage. If you don’t have a basement, don’t worry! There are several ways to keep cabbage fresh and tender for weeks. You just need to know a few tricks that even professional chefs use.
Cabbage is valued not only for its durability, but also for its versatile use in the kitchen. It can be eaten raw, steamed, baked and contains a lot of vitamin C, fiber and minerals. However, those who grow their own heads know very well that after harvesting, the next question is: where to go with them if there is no cellar at home? The good news is that properly stored cabbage stays fresh for several weeks even without a cellareven in normal living conditions.
Want to try your own homemade sauerkraut? It’s really not complicated. Watch the video recipe how to do it:
How to store in the refrigerator
The simplest solution is to store the cabbage in the refrigerator. Whole, intact heads can last up to two months in the vegetable drawer. It is important that they are stored in a plastic or paper bag, which will help maintain the necessary moisture. Never wash cabbage beforehandthe water would encourage mold growth. If you only have half a head, wrap it in cling film or an airtight container and use within a few days.
It is ideal to store cabbage in the lower part of the refrigerator, where the temperature is around 2 to 5 °C. Avoid placing it in a door where the temperature fluctuates frequently due to opening. Experts also recommend keeping cabbage away from fruits such as apples or bananas, which release ethylene. This gas accelerates the ripening and thus spoilage of vegetables.
If you have more heads, you can also store them in a cold room or porch where the temperature does not drop below freezing. Simply place them on wooden crates or hang them on hooks to allow air to flow around. Stored in this way, it will last until the end of winter.
When you want to keep cabbage longer
Another option is freezing. Although cabbage loses its fragility after thawing, it is still suitable for soups or stews. First divide the head into quarters, scald briefly in boiling water and immediately cool in an ice bath. Then dry it and store it in bags with a tight seal. Blanching destroys the enzymes that cause browning and loss of flavorand at the same time preserves the color and most of the nutrients.
Those who have little space in the freezer can bet on proven fermentation. Sauerkraut not only lasts a long time, but is also for strengthening your immunity. You can store it, for example, in glasses or ceramic containers at a temperature of around 15 °C, and once it has finished fermenting, just move it to the cold.
If you need a temporary solution, try a balcony. Wrap the heads in several layers of newspaper, place in a crate and protect from direct sunlight and frost. On days when temperatures fluctuate sharply, it is advisable to cover the cabbage with a blanket or polystyrene.
Practical advice at the end
Always select firm heads with undamaged leaves. The fresher the cabbage you bring home, the longer it will last. It is also worth keeping a few outer leaves to protect the core from drying out. And if you want to be sure that your cabbage will last a really long time, you can combine different methods: store part in the fridge, part on the balcony and ferment the rest.
With a little care, you can indulge yourself tender and healthy cabbage even when the garden has long been resting. Whether in soup, steamed with cumin or as a fresh salad, properly stored cabbage will remain a treasure in your kitchen all winter long.
