Cabbage (often also called the only cap, especially in fruit and vegetables) is one of the most used vegetables in autumn and winter, consumed both raw and cooked.
However, it is not a vegetable available only in the cold season: it is an excellent culinary resource also in spring and summer, a period in which it is present in nature in many of its varieties.
So why do we consider it a winter vegetable? Simple: it is a plant that fears neither cold nor rain, and for this reason, it is very popular in northern countries, where vegetables are scarce for most of the year due to low temperatures.
Today we discover together how to best preserve the cap, to always have it fresh as a side dish or as an ingredient for our favorite recipes.
How to store cabbage in the refrigerator
As the days go by, cabbage tends to lose crunchiness, taste, and some of the nutrients. How can you avoid it? As soon as purchased (or picked from your garden!), Remove the most damaged outer leaves and close the head carefully in a fridge bag. Empty the air as much as you can and tie a tight knot to the practical “open and close” lace: you will slow down the natural formation of humidity produced!
If you have already started eating the vegetable, get a roll of Virosac Clear Film and carefully wrap the vegetable, being careful not to leave any exposed areas.
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So how long does cabbage last in the fridge? Up to a week, of course, if you have followed our advice and chosen the right products for storage!
Can I freeze cabbage?
Yes, but only if pre-cooked, fresh, and preferably without imperfections.
Begin the process by removing the tougher outer leaves and washing the cabbage off the ground very well. Then choose how to cut it, in slices or in small leaves; blanch it for about 2 minutes and let it cool.
Once cold, divide the hood into portions in your Virosac Cooler Bag and store in the freezer for up to 6 months.
How to store cabbage in a jar
Have you ever tasted pickled cabbage? Find out how to prepare it, with these simple steps. It will take some time, but the result is guaranteed.
Chop the cap, mix it with coarse salt and let it rest for a whole day.
Rinse it, remove excess water with a colander or colander, and wrap it in a clean tea towel for about 6 hours.
Boil a solution of water, vinegar, sugar, and your favorite spices for about 5 minutes: this will be your canned liquid.
Fill the jars (already sterilized) with cabbage and liquid, and seal them tightly.