All around the world cabbage is well-loved precisely because it stores so well. Proper storage slows down the process of a cabbage going bad.
- Make sure to leave all leaves on the head. The outer leaves of the cabbage head work to protect the inner and more tender leaves, especially helping with moisture retention.
- Do not wash cabbage until you are ready to use it. Refrain from washing before storing.
- Cabbage can store well in a veggie drawer in the fridge. You can put the cabbage in a plastic bag to help retain moisture but it isn’t totally necessary.
- Handle your cabbage with care. If you use only a partial head, make sure to tightly wrap the remainder and put into the fridge. Try to minimize any bruising of your cabbages. Any kind of cell damage makes the cabbage go by more quickly and degrades the vitamin C content.
- If cabbage is properly stored, it can last from 3 weeks to up to 2 months in your refrigerator. In optimum root cellar conditions, it can even last longer.
1 cup (89 grams) of raw green cabbage contains
- Calories: 22
- Protein: 1 gram
- Fiber: 2 grams
- Vitamin K: 85% of the DV
- Vitamin C: 54% of the DV
- Folate: 10% of the DV
Manganese: 7% of the DV
- Vitamin B6: 6% of the DV
- Calcium: 4% of the DV
- Potassium: 4% of the DV
- Magnesium: 3% of the DV
Cabbage also contains small amounts of other micronutrients, including vitamin A, iron and riboflavin!
As you can see in the list above, it is rich in vitamin B6 and folate, both of which are essential for many important processes in the body, including energy metabolism and the normal functioning of the nervous system.