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How to Store #Cabbage So It Stays Crisp for Weeks, According to Culinary Pros
The best methods for storing whole, cut, or pre-cut cabbage.
By Kirsten Nunez
Updated on February 24, 2026"From crunchy coleslaws to hearty soups, there are so many classic dishes that rely on cabbage. But first, you need to know how to store cabbage if you want to get the most out of this modest vegetable. How do you keep it from wilting and browning—and can you freeze it for long-term storage? To find out, we spoke to culinary professionals to learn how to store cabbage the right way.
How to Store Cabbage in the Refrigerator
Whether whole or cut, cabbage should always be stored in the refrigerator.
For the best results, store cabbage in the crisp drawer of your refrigerator, which is designed to maintain humidity and keep vegetables fresh longer.
Whole Cabbage
Whole, uncut cabbage should be kept in an airtight container or large plastic bag in the refrigerator. Storing it inside a container or bag will help retain its moisture, says Mike Makuch, M.A.T., CEC, associate professor of culinary arts at Johnson & Wales University in Providence, Rhode Island.
How long whole cabbage lasts: When stored properly, cabbage can last a long time in the fridge, up to two months, says Makuch. But for the best quality, he says to use it within a month.
Cut Cabbage
After cutting a cabbage, store it in an airtight container or bag. Place it in the coldest part of your fridge—avoid storing it on the door, where temperatures tend to fluctuate the most, says Makuch.
Cut cabbage should be used or cooked within three days according to Makuch.
[...]
Can You Freeze Cabbage?
While it's possible to freeze cabbage and keep it for longer, there are some things to keep in mind.
First, frozen cabbage should only be used for cooked preparations, such as soups and stews. That's because cabbage loses its crunch when it's frozen and thawed, making it less ideal for raw recipes like coleslaw or salads.
It's also important to blanch cabbage before freezing it. 'Blanching will deactivate enzymes [that] cause flavor loss and texture degradation,' explains Makuch. It also helps retain the color of the cabbage while eliminating any surface bacteria before storage, he adds."
Learn more:
https://www.marthastewart.com/how-to-store-cabbage-8764995#SolarPunkSunday #FoodStorage #CabbageStorage #PreservingTheHarvest #FreezingCabbage #Blanching