All About Green cabbage
Your complete guide to green cabbage - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Green cabbage Last?
Storage times and freshness tips for green 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.
whole, uncut raw cabbage in fridge3-6 weeks
Signs of Spoilage
Outer leaves wilting, yellowing, browning, or developing dark spots; soft or mushy spots on the head; a strong, unpleasant sulfurous or sour odor.
How to Check
Visual: Inspect outer leaves for discoloration, wilting, or black/brown patches. Touch: A fresh cabbage head should feel heavy and firm throughout. Soft, squishy areas indicate spoilage. Smell: A good cabbage has a mild, earthy scent. A strong, pungent, or sour smell means it's gone bad.
Storage Tips
Store the whole head of cabbage unwashed in a plastic bag (or loosely wrapped in plastic wrap) in the crisper drawer of your refrigerator. This helps maintain humidity and prevents it from drying out. Remove any loose or damaged outer leaves before storing if desired, but keeping them on can offer a layer of protection.
cut/shredded raw cabbage in fridge3-5 days
Signs of Spoilage
Cut edges turning brown, pinkish, or grey; wilting; a slimy or sticky texture on the surface; a noticeably strong, sour, or unpleasant 'cabbagey' odor.
How to Check
Visual: Look for browning or discoloration on the cut surfaces or edges. The leaves may appear dull or heavily wilted. Touch: Fresh cut cabbage is crisp. If it feels slimy, overly soft, or mushy, it's starting to spoil. Smell: A sour or intense, unpleasant odor is a clear sign to discard.
Storage Tips
Store cut or shredded cabbage in an airtight container or a sealed plastic bag. For best results, pat the cabbage dry before storing to reduce excess moisture, which can accelerate spoilage. Do not wash until immediately before use.
cooked cabbage in fridge3-4 days
Signs of Spoilage
Mold growth (fuzzy white, green, or black spots); a slimy or sticky texture; a sour, fermented, or off-odor; unusual discoloration (darker or unusual hues).
How to Check
Visual: Check for any visible mold. Look for changes in color or a dull, unappetizing appearance. Touch: Cooked cabbage should not feel slimy or overly sticky. Smell: Any sour, strong, or unpleasant smell is a definitive indicator of spoilage. When in doubt, throw it out.
Storage Tips
Cool cooked cabbage quickly within 2 hours of cooking before transferring to an airtight container. Store in the coldest part of your refrigerator. Reheat thoroughly to an internal temperature of 165°F (74°C) if consuming.
cooked cabbage in freezer3-6 months
Signs of Spoilage
Freezer burn (dry, discolored spots); development of off-flavors or odors after thawing and reheating; significant degradation in texture (e.g., overly mushy or fibrous).
How to Check
Visual: Look for freezer burn or unusual ice crystal formation on the surface. Smell/Taste: After thawing and reheating, if it smells or tastes off, it should be discarded. Texture: While some texture change is normal, if it's unpleasantly mushy or tough, quality has diminished.
Storage Tips
Allow cooked cabbage to cool completely before freezing. Store in airtight freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Label with the date. Thaw overnight in the refrigerator or reheat directly from frozen, ensuring it reaches a safe internal temperature.
blanched raw cabbage in freezer8-12 months
Signs of Spoilage
Severe freezer burn (large dry, discolored patches); off-flavors or odors after thawing; extremely mushy and watery texture upon thawing, rendering it unusable for most dishes (though technically still safe if no other spoilage signs are present).
How to Check
Visual: While frozen, look for excessive ice crystals or dry, white/grey patches indicating freezer burn. After thawing, check for significant discoloration or an unappealing appearance. Smell: A strong, unpleasant odor from the frozen package or after thawing. Texture: If it becomes excessively mushy and limp after thawing, quality has degraded significantly.
Storage Tips
To freeze raw cabbage, first blanch it (boil for 1.5-3 minutes depending on cut, then immediately immerse in ice water). Drain well, pat dry, and pack tightly in freezer bags or airtight containers, removing as much air as possible. Label with the date. Frozen cabbage is best used in cooked dishes like soups, stews, or casseroles, as its texture will be softer after thawing.