All About Cabbage
Your complete guide to cabbage - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Cabbage Last?
Storage times and freshness tips for cabbage in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Cooked Cabbage in Fridge3-4 days
Signs of Spoilage
Sour or fermented smell. Visible mold growth of any color. Slimy texture. An unpleasantly bitter or sour taste (if tasted).
How to Check
Visually inspect for any mold growth or unusual discoloration. Smell the cooked cabbage; any sour, fermented, or 'off' smell is a strong indicator of spoilage. Check the texture; it shouldn't be slimy or unusually mushy beyond its cooked state.
Storage Tips
Cool cooked cabbage quickly and store in an airtight container in the refrigerator within two hours of cooking. Reheat thoroughly to an internal temperature of 165°F (74°C).
Cabbage in Freezer (Blanched)8-12 months
Signs of Spoilage
Significant freezer burn (dry, discolored patches). Strong off-smell after thawing. Severely degraded texture (excessively mushy or stringy even for cooked cabbage).
How to Check
Visually check for excessive ice crystals or large areas of freezer burn, which indicate dehydration and quality loss. After thawing, if it has a very strong, unpleasant odor, it might be compromised. While thawed cabbage will be softer than fresh, it shouldn't be completely disintegrated or slimy.
Storage Tips
For best quality, blanch cabbage before freezing. Cut or shred as desired, boil for 1.5-2 minutes, then immediately plunge into ice water to stop cooking. Drain thoroughly, pat dry, and pack into airtight freezer bags or containers, removing as much air as possible. Label with the date of freezing.
Raw Whole Cabbage in Fridge3-6 weeks (green and red cabbage), 1-2 weeks (Napa or Savoy cabbage)
Signs of Spoilage
Outer leaves wilting, yellowing, browning, developing dark spots or mold. Soft or mushy spots, especially near the core. A strong, unpleasant sulfurous or sour odor.
How to Check
Visually inspect the outer leaves for discoloration or dark spots. Gently squeeze the head; it should feel firm and dense. If it feels soft, spongy, or mushy, it's likely spoiled. Smell the base of the cabbage; a fresh cabbage has a mild, earthy scent. A strong, pungent, or sour smell indicates spoilage.
Storage Tips
Store unwashed in the crisper drawer of your refrigerator, either loose or in a loosely tied plastic bag to maintain humidity without trapping excessive moisture. Do not remove outer leaves until ready to use, as they protect the inner leaves.
Raw Cut/Shredded Cabbage in Fridge3-5 days
Signs of Spoilage
Browning or discoloration on the cut edges. Slimy texture. A strong, pungent, or sour smell.
How to Check
Visually inspect for brown or dark edges and any signs of sliminess. Touch the cabbage; it should still feel crisp, not slimy or overly soft. Smell for any strong, off-putting odors.
Storage Tips
Store in an airtight container or a sealed plastic bag in the refrigerator. Pat dry before storing to minimize moisture, which can accelerate spoilage. For best results, consume as soon as possible after cutting.