All About Red cabbage
Your complete guide to red cabbage - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Red cabbage Last?
Storage times and freshness tips for red 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.
raw, whole in fridge3-6 weeks
Signs of Spoilage
Outer leaves wilting significantly, browning or black spots, soft or mushy areas, slimy texture, visible mold growth (often green, white, or black fuzz).
How to Check
Visually inspect the outer leaves for discoloration, wilting, or mold. Gently squeeze the head to check for firmness; it should feel solid and dense. Smell for any sour, strong, or unpleasant odors. If only a few outer leaves show minor spoilage, they can often be peeled away, and the inner cabbage remains good.
Storage Tips
Store in the crisper drawer of your refrigerator. Do not wash before storing, as excess moisture can accelerate spoilage. Keep it dry in a loose plastic bag or simply unwrapped.
cooked in fridge3-4 days
Signs of Spoilage
Sour or off-smell, unusual discoloration (beyond the original cooked color), slimy or overly mushy texture, visible mold growth.
How to Check
Smell for any sour, fermented, or unpleasant odors. Look for fuzzy mold or any abnormal color changes. Touch the cabbage; if it feels overly slimy or mushy, it's best to discard.
Storage Tips
Always cool cooked cabbage quickly before refrigerating (within 2 hours of cooking). Store in an airtight container to prevent odor absorption and maintain freshness. Do not leave at room temperature for more than 2 hours to prevent bacterial growth.
raw, cut in fridge3-5 days
Signs of Spoilage
Edges of cut pieces turning brown or dark, drying out, slimy texture, strong sulfurous or sour smell, visible mold.
How to Check
Examine cut surfaces for browning, drying, or sliminess. Sniff for any strong, unpleasant, or sour odors. If it feels slick or sticky to the touch, it's likely gone bad. Discard if mold is present.
Storage Tips
Store in an airtight container or tightly wrapped in plastic wrap to minimize air exposure, which causes browning and drying. For shredded cabbage, placing a damp paper towel in the container can help maintain moisture and freshness.
frozen (blanched)8-12 months
Signs of Spoilage
Significant freezer burn (dry, discolored spots, often grayish-brown), off-flavors after thawing, strong odor (though rare if properly frozen). While usually safe to eat, quality will be severely degraded.
How to Check
Visually check for excessive freezer burn. After thawing, inspect for major texture changes (overly mushy) and any off-odors. If freezer burn is minor, you can trim those parts off. Taste a small piece to check for flavor degradation before using.
Storage Tips
Blanching is crucial for preserving the quality (color, texture, nutrients) of red cabbage before freezing. Drain well after blanching, pack into freezer-safe bags or containers, removing as much air as possible to prevent freezer burn. Label with the date of freezing.