How to Store Cabbage to Preserve Quality

  Storing cabbage correctly is important to preserving its quality. Proper storage methods will help to slow down the respiration, or "breathing" of the cabbage. This is important because the faster the cabbage "breathes", the quicker the cells metabolize and the cells' metabolic processes begin to break down, and the sooner the vegetable begins to spoil. Therefore, to preserve its flavor, color, texture and nutrients, we need to slow the metabolic rate. Here's how:

  Refrigerate. Chilling the cabbage slows its rate of respiration. At 59°F (15°C), both red and green cabbage give off carbon dioxide at a rate of 32 milliliters per kilogram per hour. Chinese cabbage breathes at a much faster rate. The temperature of most home refrigerators, 41-46°F (5-8°C), is an appropriate temperature range for keeping cabbage chilled in order to preserve its quality. Keeping the cabbage cold will also help to retain its vitamin C content.

  Keep it wrapped. Wrapping cabbage in plastic* and storing it in the crisper section of your refrigerator limits its exposure to air flow, and thus reduces respiration and retards spoilage. Just as importantly, plastic wrap keeps external moisture out, preventing mold and rot, while helping the cabbage to maintain its internal (cellular) moisture—without which, the cabbage leaves lose their firmness and begin to wilt.

  While plastic wrapping does help to preserve the quality of the cabbage, it does carry some concerns. Plastic residues from the wrapping have been found to migrate into food at refrigerator temperatures and even though the residues are in very, very small amounts, they still must undergo detoxification by the body. Additionally, plastic wrapping carries with it an environmental burden as is it non-biodegradable and in most parts of the country, non-recyclable.

  Convenient alternatives to plastic wrapping include reusable, tightly-locking Tupperware-type plastic containers or Pyrex-type containers with rubber or plastic gaskets, both of which should be closely matched in size to the head of cabbage.

  Handle with care. If you need to store a partial head of cabbage, cover it tightly with plastic wrap and refrigerate. Since the vitamin C content starts to quickly degrade once the cabbage has been cut, you should use the remainder within a couple of days. Also, handle cabbage carefully to prevent bruising. Any kind of cell damage degrades vitamin C content.

Back to produce

• Braised Cabbage with Apples

• Breakfast Cabbage

• Cabbage Casserole

• Cabbage and Dumplings

 

 

Braised Cabbage with Apples

 

This recipe may change your mind about cabbage!

 

2 tbsp oil, olive or vegetable

1 c chopped onions

1 head cabbage, about 1 lb scored and thinly sliced

2 apples, Granny Smith or other firm, tart variety

1/2 c golden raisins

1/3 c dry red wine

1/3 c red wine vinegar

1 1/2 tbsp dark brown sugar

1 1/2 tsp chopped fresh thyme or 1/2 tsp dried leaves (do not use ground thyme)

1/4 tsp freshly ground pepper

1/4 tsp salt

 

 

Remove core from apples and cut into half-inch thick slices. Cut slices in half.

 

Heat oil in Dutch oven or large, deep frying pan over medium-low heat. Add onions and sauté until soft, about 10 minutes. Add the remaining ingredients. Increase heat to medium and cover the pan. Cook, stirring occasionally, for one hour. Cabbage should be tender but not mushy. If still crisp, continue to cook, checking every 10 minutes or so. Taste and add more salt and pepper, if desired.

 

Serves 4.

 

Back to Top

 

Breakfast Cabbage

 

1 small head red cabbage chopped

1 tart apple chopped fine

1 tsp chopped fresh garlic

1 chopped fresh yellow onion

balsamic vinegar

olive oil spray

 

Coat bottom of pan with spray, add onion, sauté, add apple; then add cabbage and balsamic vinegar splashed over top.  Cook until done on low heat (about 20-30 minutes to cook slowly). This dish will keep in the fridge.

 

Serves 4.

Back to Top

 

Cabbage Casserole

 

1 small head of cabbage, shredded or chopped fine

1 large jar of favorite spaghetti sauce (or make your own)

1 c rice (I used white, but I'm sure that brown would work too, though you may need to add more water)

1 c water

1 c sliced mushrooms (I'm sure other veggies would work too)

 

 

In a dry, nonstick skillet "fry" the rice until it's brown in color. Then put half of it in the bottom of a large casserole dish. Layer half of the shredded cabbage on top of it.

 

Mix the water and the spaghetti sauce and then pour half of it over the cabbage. Spread half of the mushrooms over this.  Then repeat your layers.

 

Bake for about an hour in a 350 degree oven.

Back to Top

 

Cabbage and Dumplings

 

1 large head of cabbage, chopped and cored

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 boxes ready-made pieroghies (dumplings made with dough and spiced mashed potatoes)

1 large white onion, chopped

salt to taste

black pepper to taste

 

Fill a large pot about two thirds full with water and bring to a boil. When at a rolling boil, add about 1 tsp of salt to the water and put the pieroghies in the water. Cover and let cook until tender.

 

Meanwhile, get out another large pot and put about a half cup of water in it, along with the chopped cabbage. Turn heat on high and gently toss the cabbage until it is soft (the water will have cooked away for the most part).

 

Add chopped peppers and onions and turn the heat down on low and cover, letting the rest of the water steam the vegetables.

 

By this time, the pieroghies should be ready. Drain and add them to the vegetables. Use the salt and the black pepper to raise it to your taste level. I make it a pretty spicy dish. Also, feel free to add any other of your favorite spices or vegetables to the dish. Or serve without the dumplings if you wish.

 

Serves 4-6.

Back to Top