The cabbage it can reach considerable dimensions, making it difficult to consume it in its entirety in one meal. Since the food is never thrown away, here how to conserve the cabbage until next use.

How to store the freshly bought cabbage

After collecting the cabbage in your bucolic garden (or having simply bought it at the market or at the super), keep it whole in the fridge in the vegetable drawer for one to two weeks. If you have one cellar not too wet (or an attic) and a large number of cabbages, put them in a wooden box, well spaced from each other and covered with a tea towel. The cabbages – so say the farmers – can last even several months in this way, at the most they will wither away the outer leaves that are the ones that are usually eliminated.

How to conserve raw cabbage

The ideal would always be to use the internal cabbage, leaving no raw parts, to prevent it lose vitamin C. If possible, then cook it all and put it in the fridge or freezer. If you have no way to cook it in a single solution, wrap half of the remaining cabbage in the foil and put it in the fridge for no more than two days.

How to store the cooked cabbage

If you want to carry on and prepare some stocks, clean the cabbage, cut into strips and wash thoroughly. Boil the cabbage for 3-4 minutes and pass it immediately under cold water to stop cooking and keep the color. Let it dry on a kitchen towel and then freeze it in the appropriate food bags. The cabbage frozen in this way can be stored for up to 12 months and then be used in soups, soups, pizzoccheri, stewed or in other recipes.

If you advances cabbage cabbage stewed or otherwise cooked, can be stored in the appropriate containers (be careful, if they are plastic, wait until the vegetables have cooled completely) in the fridge for 3-4 days or in the freezer. Even the cabbage rolls, one of the most loved dishes prepared with this vegetable, can be frozen both raw – to then be cooked directly – that cooked without problems. This is also an excellent and delicious way to preserve the cabbage.

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