Storage: cold, moist place 32°-40°F and 95 percent relative humidity. Refrigerators provide the cold, but they also dry the air. To store cabbage in the refrigerator, remove loose leaves and clip the cabbage so a short stem remains, then wrap the head in a damp paper towel, and place it in a perforated plastic bag in the vegetable crisper section of the refrigerator. You can purchase perforated plastic bags or make your own by punching 20 holes in a plastic bag; use a hole punch or sharp object. Cabbage stored in the refrigerator will keep for three to four weeks. Cabbages release a pungent odor as they breathe, so it is not uncommon to notice a strong cabbage odor in the refrigerator over time.
Common uses: Red cabbage is delicious thinly sliced in salads like slaw or cooked. Note: red cabbage turns an odd blue color when cooked. Mitigate this effect by adding some sort of acid (vinegar or lemon juice are common choices) when cooking it.
Recipes:
Braised Red Cabbage with apples
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