Tightly Wrapped or Loose Cabbage – Which Tastes Better? Experts Share 5 Smart Tips and 3 Storage Methods to Keep Cabbage Fresh for a Whole Month

Cabbage is a household favorite, especially during hot weather when it’s in season, fresh, and affordable—making it the perfect time to buy.

Whether stir-fried, added to soups, used in dumplings, or pickled, cabbage is a delicious ingredient for all kinds of dishes. Beyond its taste, cabbage is also packed with nutrients!

Cabbage belongs to the cruciferous family and contains sulfur-based compounds such as isothiocyanates, sulforaphane, and indoles. These are not only natural cancer-fighting agents but also help reduce the risk of breast, prostate, and colon cancer.

In addition, cabbage is often called the “natural stomach medicine” because it contains S-methylmethionine (commonly known as vitamin U), which promotes stomach healing, inhibits excess acid secretion, and supports digestive health.

How to Choose Fresh Cabbage?

Nutrition experts recommend a few simple tips:

1. The outer appearance should be intact, with no damage, spots, or rotting leaves.

2. The leaves should be bright green—avoid dry, whitish, or dead leaves.

3. The stem should be white; if it’s yellow, the cabbage isn’t fresh.

4. Pinch the stem—if it makes a crisp sound, the cabbage will taste crunchy and tender.

5. In spring, choose softer, lighter cabbages; in winter, choose firm and heavier ones.

How to Store Cabbage

If you’ve bought too much or can’t finish it all, here are three ways to make it last:

1. At Room Temperature: Whole, uncut cabbage can be kept in a cool, ventilated place below 20°C for about 3–5 days.

2. In the Refrigerator: For longer storage, wrap the cabbage in newspaper before placing it in the fridge to reduce moisture and prevent rotting. For better preservation, remove the core, cut off the base, peel away the tough outer leaves, then wrap the head in plastic wrap or a storage bag. This way, it lasts 7–10 days.

3. Cut Cabbage in the Fridge: If part of the cabbage is leftover, dry it without washing, cut it into pieces, place it in a fresh-keeping bag, and refrigerate. It can stay fresh for over 30 days. When ready to use, simply wash before cooking.

A quick reminder: The longer cabbage is stored, the more moisture it loses. While it can last longer, the best taste comes from eating it fresh!