Red Cabbage

How to Select Red Cabbage

  • Select red cabbage that is heavy for its size and is bright purple or maroon with shiny leaves.
  • The leaves should be crisp with only a few loosely wrapped around the head. Most of the leaves should be tightly wrapped around the stem.
  • Avoid cabbage heads that are rotten inside by checking to see that they are firm to the touch and not spongy.
  • Avoid cabbage that has leaves that are wilted or with holes in them.
  • Large cabbage heads will have a milder flavor than smaller heads.

How to Store Red Cabbage

How To Store A Head of Red Cabbage: Place your cabbage head inside of a plastic bag and store in the crisper drawer in the refrigerator for up to two weeks. Do not remove the outer leaves or cut the cabbage until you are ready to use it.

How To Store Cut Red Cabbage: If you have already cut into the cabbage head, wrap the exposed side in plastic wrap to prevent moisture loss. When you are ready to use the cabbage again, cut off a thin slice of the exposed area and discard.

How To Freeze Red Cabbage: Wash and cut the cabbage (wedges, quarters, or strips all freeze well). Blanch the cabbage in boiling water – 90 seconds for strips, 2 minutes for quarters, and 3 minutes for wedges). Immediately transfer the cabbage to an ice bath. Drain well and pat dry. Flash freeze on a baking sheet and then transfer to an airtight container or freezer bag and freeze for up to nine months.

How to Serve Red Cabbage