Storage Cabbage
Dense, long-keeping cabbage varieties bred for winter storage, perfect for coleslaw, sauerkraut, and hearty winter dishes
Storage
Store whole heads unwrapped in the crisper drawer or cool basement - they'll last 2-3 months. These dense varieties have tough outer leaves that protect the inner head. For root cellars, leave outer leaves on and store at 32-40°F with high humidity. Once cut, wrap tightly and use within 10 days.
Shelf Life
A few weeks of even months in proper storage, 10-14 days cut. Storage varieties keep significantly longer than fresh summer cabbage due to their dense structure and lower water content.
Flavor & Texture
Denser and more substantial than fresh cabbage with a pronounced crunch. Raw storage cabbage has a clean, slightly sharp flavor that mellows when cooked. The texture holds up well to long cooking and fermentation - perfect for sauerkraut and kimchi.
Prep Tips
Remove and discard the tough outer leaves first. Quarter and remove the dense core before shredding. For coleslaw, salt shredded cabbage and let drain 45 minutes to remove excess water. The dense structure means it takes longer to soften when cooking, so increase cooking times.
How to Use It
- Classic coleslaw with vinegar-based dressing
- Fermented into traditional sauerkraut
- Braised slowly with apples and onions
- Added to hearty winter soups and stews
- Roasted in thick wedges until caramelized
- Pickled for winter preservation
- Stuffed cabbage rolls that hold their shape
Tastes Great With
vinegar, caraway seeds, apples, onions, bacon, potatoes, juniper berries, bay leaves, mustard seeds, dill, sour cream, rye bread
Watch Out For
Storage cabbage is much denser than fresh varieties, so it takes longer to cook through. Don't rush the process - low and slow brings out the best flavor. The outer leaves can be quite tough, so peel them off generously.
Fun Fact
Storage cabbage varieties like Danish Ballhead were developed in Northern Europe where fresh vegetables were scarce in winter. Some varieties can keep for 6+ months in proper root cellar conditions, making them essential survival food for cold climates.