Reheating red cabbage (2024)

FAQs

Reheating red cabbage? ›

Let the cooked cabbage cool completely, then transfer to a freezer-safe container (it will keep in the freezer for 3 months). Defrost in the microwave or overnight in the fridge. Reheat in a microwave or in a saucepan on the hob.

Let the cooked cabbage cool completely, then transfer to a freezer-safe container (it will keep in the freezer for 3 months). Defrost in the microwave or overnight in the fridge. Reheat in a microwave or in a saucepan on the hob.

Reheating Roasted Cabbage: To reheat leftover roasted cabbage, simply place on a baking sheet in a 350 F preheated oven for about 10 minutes or until heated through.

If you have leftover sautéed red cabbage, make sure it is cool, then transfer it to an airtight container. Stored in the refrigerator it will last for up to three days.

All You Need to Know About Microwaving Cabbage

It typically takes around 1-2 minutes per cup of sliced or shredded cabbage to cook in the microwave.

Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days. If the cabbage is part of mixed dish like cabbage rolls, store covered in the fridge and use within 3-4 days. Freeze fresh or cooked cabbage in airtight containers or freezer bags for 10-12 months.

There are many ways to turn an extra half a head of cabbage into your next meal — toss it into a frittata; add it into the soup pot; saute it with sausage for a one-pan dinner; braise it with bacon; or slow cook it into a gratin.

Red cabbage that's bad often has noticeable discoloration like a faded color or especially dark patches. You may also notice a strange or off smell if red cabbage is spoiling. Red cabbage should feel firm and robust, but if it starts to feel slimy or overly soft, it's likely past its prime.

If you find yourself left with a partial head of cabbage, think twice before you toss it. While it won't last as long as a whole head, a partial head can still last up to three days after use. To store, tightly wrap the remaining cabbage in plastic wrap and refrigerate in the crisper drawer.

These pigments are also the reason why red cabbage turns a strange shade of blue when it's cooked: Extraordinarily sensitive to acidity, anthocyanins will turn blue when their environment goes a little alkaline; say, when tap water is added to a cooked dish (via Cook's Illustrated).

What foods should not be reheated in the microwave? ›

If you want to save your celery, kale or spinach to eat later as leftovers, plan to reheat them in a conventional oven rather than a microwave. When blasted in the microwave, naturally occurring nitrates (which are very good for you on their own) may convert to nitrosamines, which can be carcinogenic, studies show.

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

If you want to maintain that flavor and texture, cooked cabbage may be the better way to go. “On the other hand, freezing cooked cabbage preserves its flavor and texture better, making it a convenient option for meal prep,” notes Best.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long.

Freeze the cooked, cooled red cabbage up to 3 months ahead, defrost completely, then reheat in a pan to serve.