Cabbage sometimes can be difficult to keep fresh after cutting, as it can quickly wilt and brown.
In this article, we will discuss some simple tips on how to keep cabbage fresh after cutting.
We will cover everything from how to store cabbage properly, how long it lasts, to how to prevent it from wilting.
How Long Does Cabbage Last Once Cut?
On unboxing your weekly groceries, you may find yourself questioning how long that half head of cabbage will last once cut and stored away.
Like most green leafy vegetables, cabbages have a limited shelf life once they’re cut open, but with proper storage, you can maximize their longevity.
A split cabbage head – wrapped meticulously in cling film, stashed inside a spacious plastic bag or air-tight container – can survive up to three days in your refrigerator.
Always remember to keep it snugly covered; cabbages are no fan of dry environments!
As for shredded cabbage, it has a slightly shorter expiration date.
Kept in an air-tight container or sealed tightly in a plastic bag, your grated greens should remain fresh and crunchy for around 2-3 days within the cool confines of your fridge.
For those who enjoy planning ahead or love batch cooking, here’s some good news: cut or shredded cabbage can also claim freezer space for up to one year!
This is after a thorough washing, drying process, followed by blanching and shocking—an excellent tactic for preserving meals well into the future.
Now what about whole cabbages?
Does it fare any better?
Well indeed it does!
A whole head of cabbage can call your refrigerator’s crisper drawer home for “up to two weeks”.
Just leave it unwashed and loosely covered in an uncovered container or bag.
Why Does Cabbage Turn Black After Cutting?
Cut a fresh cabbage and noticed some unsightly black spots appearing after some time?
Let’s dissect why this might be happening and what it means.
The blackness you notice on your sliced cabbage is primarily due to a natural process called oxidation.
When the iron in cabbage leaves comes into contact with oxygen, a chemical reaction occurs, leading to a noticeable color alteration.
The use of dull or thick-bladed knives can further contribute to this problem
. They are more likely to crush or tear the cabbage cells rather than cleanly slicing through them, making the vegetable more susceptible to browning.
Can you slow down this enzymatic browning? Absolutely!
Acidifying the cut surfaces, chilling the cabbage and limiting its exposure to air will significantly decelerate this process.
As your cut cabbage ages, it may start showcasing grey tones along the edges before gradually turning black.
But worry not, there’s no need for alarm or waste.
You can simply remove and discard these parts while the rest of your cabbage remains perfectly good to use.
On another note, sometimes cabbage may develop black spots due to fungal infections or less-than-ideal growing conditions.
These are visually different from oxidized cuts and while generally harmless for consumption, they could potentially affect the aesthetic appeal and taste of your cabbage.
How Do You Keep Cut Cabbage Fresh After Cutting?
When it comes to maintaining the freshness of your cut cabbage, you need to know a few tricks.
Although the shelf life of cut cabbage isn’t lengthy, utilizing proper storage techniques can ensure you get the most out of this versatile vegetable.
First and foremost, your cut cabbage belongs in the refrigerator.
Enclose it in an airtight container or zip-lock bag before placing it in the fridge, as this will help combat oxidation that could darken its color and stem moisture loss that might cause wilting.
However, don’t forget to consume your cut cabbage within 2-3 days after cutting for optimal freshness and maintaining those crispy textures we all enjoy.
Want to store your cabbage for longer?
There’s a solution for that!
Blanching your chopped cabbages in boiling water for several minutes can deactivate flavor-altering enzymes.
Following this step, you can place the blanched cuts into freezer bags or containers and stash them away in your freezer where they can be safely stored up to a whole year.
How To Store Cut Cabbage Without Refrigeration?
Storing cut cabbage without a refrigerator might seem like a challenge, but with a bit of creativity and some unconventional methods, it’s entirely possible.
Bear in mind, though, these techniques may not ensure long-term freshness as efficiently as refrigeration.
Newspaper Wrap
One method is to encase your cut cabbage in multiple layers of newspaper.
Following the wrap-up, store the bundle in a space that is cool, dark, and dry.
The newspaper functions as a buffer that absorbs excess moisture and deters mold growth.
Despite its usefulness, this method might only grant your cabbage a few extra days of freshness.
Drying
The second method involves drying the cut cabbage.
Spread out the cabbage on a baking sheet and slowly dehydrate it in an oven set at low heat over several hours.
Once shrunken and crisp, store the dried cabbage in an air-tight container or bag away from light and heat.
Although this process allows for longer storage—several months even—it might detract from the natural flavor and nutritional value of fresh cabbage.
Pickling
Lastly, pickling is another long-term storage solution sans refrigeration.
Submerge your cut cabbage pieces into a brine solution carefully concocted with water, salt, vinegar, sugar, and your choice of spices.
Over time, the submerged cabbage will ferment into tangy goodness.
Tightly seal your pickles in glass jars and keep them stored away from light sources or temperature fluctuations.
Depending on the specifics of your recipe, pickled cabbage can persist for weeks to months.
Should You Store Cut Cabbage In Water?
When it comes to storing cut cabbage, water might not be your best ally.
While immersing the pieces in water for short-term storage – think hours, not days – is entirely acceptable, doing so for longer periods isn’t recommended.
Water can be a double-edged sword; on one hand, it may seem like a solution to keep your cabbage from drying out.
However, over time, prolonged contact with water can compromise the vegetable’s inherent crispness and flavor.
Moreover, water creates an environment conducive to bacterial growth and spoilage.
This isn’t something you want when trying to prolong the life of your fresh produce.
Hence, as a rule of thumb, it’s best to steer clear of storing cut cabbage in water for extended durations.
Can You Wash Cabbage After Cutting?
Indeed, washing your cut cabbage is perfectly fine, albeit with a few caveats.
The optimal time to do this is immediately prior to incorporating it into your cooking.
Giving your cabbage a thorough rinse under cold water can help flush away any lingering dirt, chemical residues or other undesirables that might have adhered to the vegetable during growth or transportation.
This step also proves effective in eliminating any potential worm or larval presence nestled within the cabbage’s leaves.
Once washed and ready, cabbage can then be cooked using various methods – whether boiled, steamed, or roasted.
It even makes for a fresh addition to salads and slaws.
However, it’s important to avoid washing cut cabbage ahead of storing it in the refrigerator.
The moisture left behind post-rinse can cause your cabbage to lose its characteristic crispness and infuse it with unwanted flavors over time.
What’s worse, this damp environment encourages bacterial proliferation and may hasten spoilage.
How Do You Know If Cabbage Has Gone Bad?
Recognizing a spoiled cabbage doesn’t have to be a guessing game.
Here are some foolproof ways to determine if your cabbage is past its prime:
1. Smell Check: Fresh cabbage emits a mildly sweet and earthy aroma. A sour, unpleasant, or rotten odor is an immediate red flag indicating that it’s time to part ways with your cabbage.
2. Visual Assessment: Ideally, cabbage leaves should be crisp with vibrant shades of green. Brown, yellow or grey spots usually hint at the vegetable losing its freshness. Black spots may indicate a fungal infection due to unfavorable growth conditions.
3. Touch Test: A fresh cabbage feels firm and dense when handled. A soft, mushy or slimy texture suggests that the cabbage has begun its descent into spoilage and it’s best discarded.
4. Mold and Fungus Spotting: Any visible instances of fuzzy growths in white, grey, or black hues on the surface of the cabbage or within its leaves is a sure sign of rotting.
5. Taste Test: When freshly cut, cabbage offers a slightly sweet and crunchy experience. A sour, bitter or peculiar flavor serves as an indication that your cabbage has gone bad.
