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Best Tips for Selecting and Storing Cabbage

Best Tips for Selecting and Storing Cabbage

Fresh cabbage is not only nutritionally dense but it’s an inexpensive cruciferous vegetable that can be enjoyed year-round  — in summer slaws, fall stews, and winter comfort foods. These tips will help you make the right choice when browsing the produce aisle or farmers market, and assist you in keeping the heads fresh once you get them home.

  • When shopping for a cabbage head, choose one that is heavy for its size and check that the leaves are tightly packed.
  • Avoid heads with loose or missing leaves as this indicates an older cabbage.
  • Avoid purchasing pre-cut or pre-shredded cabbage (such as those convenient bags of coleslaw), as it begins to lose its valuable vitamin C content once it is cut.
  • Cabbage keeps very well and can be stored it in the fridge for up to two weeks.
  • Once the cabbage has been cut, wrap it in plastic and use within 2-3 days. Cabbage is best prepared as close to raw as possible to preserve its nutrients.
  • When adding to a soup, be sure to throw it in during the last few minutes of cooking to prevent overcooking. The sulfurous odor often associated with cabbage often develops when the cabbage is overcooked. Overcooking also drains it of its nutrients.

Read 13 Healthy Reasons To Start Eating More Cabbage

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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