Cabbage is one of the most versatile vegetables in the kitchen, offering a variety of uses from salads to soups. However, its large size often leads to wastage as it can be difficult to use the entire head before it spoils. With the right methods, you can maximize the use of your cabbage, minimise waste, and store it effectively for longer periods.
In fact, if you want you can shred an entire head of cabbage and freeze them in bags so you can use them for weeks. Since cabbage is easy to use in different kinds of recipes, it’s not hard to cut back on its wastage. Let’s look at some great ways to use cabbage the right way
Proper Storage to Keep Cabbage Fresh Longer
One of the most effective ways to prevent cabbage from spoiling is to store it properly. Whole cabbages last much longer than chopped ones because they lose moisture quickly once cut. Ideally, keep the cabbage whole until you’re ready to use it. Store it in the crisper drawer of your refrigerator, wrapped loosely in plastic or stored in a breathable bag, where it can last for weeks. If you need to store leftover cabbage after cutting it, wrap the unused portion tightly in plastic wrap or store it in an airtight container to slow down the dehydration process.
If your cabbage starts to wilt slightly, don’t toss it just yet. Wilted leaves can often be revived by soaking them in cold water for about 15 minutes. This simple technique rehydrates the leaves, making them crisp and usable once again. Proper storage is key to extending the shelf life of cabbage and minimizing wastage.
Use Cabbage in Batch Cooking for Multiple Meals
One of the easiest ways to reduce cabbage waste is to use it in large batch-cooked meals. Cabbage can be a great base for soups, stews, and casseroles that can be prepared in bulk and frozen for later consumption. For example, a large pot of cabbage soup or a hearty stew with cabbage and other vegetables can provide meals for several days or weeks if properly stored.
Cabbage works well in stir-fries, curries, and even as a filling for wraps or rolls. By incorporating it into multiple dishes, you’ll use up the whole head without having to throw away any excess. Planning meals that use cabbage as a core ingredient over the course of a week ensures that none goes to waste.
Repurpose Leftover Cabbage for Different Recipes
Even when you have leftover cabbage from a previous meal, it can be repurposed into new dishes. For instance, cooked cabbage from a stew or stir-fry can be added to salads, sandwiches, or grain bowls the next day. It can also be chopped up and incorporated into omelettes, frittatas, or scrambled eggs for a quick, nutritious breakfast.
You can use raw cabbage to make fresh slaws or as a crunchy topping for tacos and burgers. Cabbage leaves can even serve as a low-carb alternative to tortillas or bread wraps. By getting creative with leftovers, you ensure that no part of the cabbage goes to waste, and you also enjoy a variety of flavours and textures throughout the week.
Freezing Cabbage for Later Use
If you have too much cabbage to use in one go, freezing it is a great option for long-term storage. To freeze cabbage, start by blanching it: briefly boil the cabbage for 1–2 minutes, then transfer it immediately to an ice bath to stop the cooking process. Once the cabbage is completely cooled, drain it and spread the pieces on a baking sheet in a single layer, then freeze until solid. After that, transfer the frozen cabbage to an airtight freezer bag or container.
Frozen cabbage can last up to a year, making it an excellent way to reduce wastage. While the texture of frozen cabbage will soften slightly when thawed, it’s still perfect for soups, stews, stir-fries, or casseroles. By freezing cabbage, you’ll always have a ready supply on hand for future meals, ensuring that nothing goes to waste.