How long will cooked red cabbage keep in the fridge?

Cover with a lid and cook for 4-5 hrs until tender. Will keep in the fridge, covered, for up to three days or in the freezer for up to two months. Reheat in a pan or in the microwave.

Can you freeze cooked red cabbage?

This dish freezes well . 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.

Can you eat cooked cabbage after 7 days?

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.

Can you reheat braised cabbage?

You can definitely cook this dish ahead of time, store it in the fridge, and reheat it when you're going to serve it . You can braise the cabbage for two hours in the oven and then take it out before the final step where the cabbage gets browned, uncovered, at a higher heat.

Can braised red cabbage be reheated?

How to reheat braised red cabbage. To reheat this spiced red cabbage on Christmas Day is a doddle: just place the cabbage in a saucepan and add about 100 ml water. Heat gently with a lid on until the cabbage is hot (about 5 minutes) and serve!

How do you reheat frozen braised red cabbage?

I'd take it out of the freezer the morning before and put it in the fridge. Then of the day you can re-heat it several ways. In a buttered ovenproof dish, covered with foil, in the oven at 180C (conventional heat) for about 30 minutes .

What happens when you freeze cooked cabbage?

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.

Can you eat cooked cabbage after 5 days?

How long can be cooked cabbage be stored in the fridge? Cooked cabbage can be stored in the fridge for 3–5 days. It should be stored in an airtight container to maintain its quality.

How long does red cabbage last once cooked?

Remove the lid and continue cooking for 30 mins until tender. Will keep for two days , or can be frozen for two months. Reheat until piping hot.

Do cooked cabbage spoil in the refrigerator?

Cooked cabbage (all types): Store cooked cabbage in the fridge in an airtight container and use it within three to five days . You can also freeze cooked cabbage in an airtight container for up to 10 months. TIP: Once thawed, cooked cabbage will keep in the fridge for three to four days. It's best used in cooked dishes.

Can you store cooked red cabbage?

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 .

Bruschetta With Cabbage Braised in Wine Recipe (2024)

By Martha Rose Shulman

Bruschetta With Cabbage Braised in Wine Recipe (1)

Total Time: 35 minutes
Rating: 4(131)
Notes: Read community notes

Long-simmered cabbage provides a sweet flavor for this bruschetta.

The wine-braised cabbage is adapted from a recipe in “Cooking From an Italian Garden,” by Paola Scaravelli and Jon Cohen. If you don’t cook with wine, substitute vegetable stock, chicken stock or water for the wine. You could also top the bruschetta with a simpler cabbage sauté, but I love the sweet flavor of the long-simmered cabbage.

Featured in: Winter Cabbage With a Mediterranean Flair

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Ingredients

Yield:6 bruschetta, serving 3 to 6

Nutritional analysis per serving (6 servings)

248 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 9 grams protein; 623 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
Heat olive oil over medium heat in a large, heavy skillet and add leeks. Cook, stirring, until they begin to soften, about 3 minutes. Add minced garlic and rosemary and cook, stirring, for another 30 seconds to a minute, until fragrant. Stir in cabbage and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Add dissolved tomato paste and paprika and stir together. Add white wine, Parmesan rind and salt to taste, bring to a simmer, cover and reduce heat to low. Cook, stirring from time to time, for about 20 to 25 minutes, until cabbage is soft and sweet. Remove Parmesan rind. Add freshly ground pepper, taste and adjust salt. Remove from heat.
Step
2
Lightly toast the bread and rub with the cut clove of garlic. Top with the cabbage, sprinkle with Parmesan and with dill if desired, and serve.

Tip

The cabbage topping will keep in the refrigerator for a couple of days. Reheat gently on top of the stove.

Ratings

out of 5

131

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Private Notes

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Cooking Notes

SonomaSMB6 years ago

If you love cabbage, you'll go crazy over these. Beautiful flavor from the leeks, wine & tomato paste.

They are the perfect hearty accompaniment to a great homemade tomato soup. I like it on seeded rye bread, but it's good on anything.

Aged Gouda is also a nice topping.

aa4 years ago

note that the wine ought to be reduced BEFORE turning the heat to low and covering! i made the mistake of covering before the wine had fully reduced and it did not cook off after 25 min.

Western Winnie9 months ago

By making this ahead I was able to produce a VERY satisfying WFH lunch! Silky, rich, fresh. Toasted sliced from a homemade sourdough rye boule. By using a crisp rose wine to simmer I did not need to add acid, but you would if you use stock. Made a non vegan option by spreading some ricotta with Calabrian chilies and topping with a slice of sopresatta.

Diane D.1 year ago

I found the cabbage mixture to be a delicious side dish in addition to being a bruschetta topping. I just left out the cheese.

Equitraveler1 year ago

This recipe is delicious. The cabbage is tender and sweet and the crunchy garlic-rubbed bread makes a perfect foil. I used hefty multigrain, which worked well. This would also be a nice side dish sans bread. Highly recommend.

Northerner1 year ago

Made this with red cabbage and other listed ingredients, as recipe stated. Needed more seasoning at the end than expected. Benefits from a splash of acid. I used white wine vinegar. Took a long time on higher than low heat to generate some caramelization on the cabbage. A little like a deconstructed cabbage roll/braised cabbage. Is delicious if you taste as you go!

Heidi S. (Woodinville)1 year ago

I liked this a lot. Used what I had, subbing onion for leek, marinara for the tomato paste, and grated parmesan (no rind) over buttered, toasted bread. It was great!! Forgot to add the dill but didn't miss it.

Kyle2 years ago

Good, not great. Upped all the spices. Would ditto the Rye bread idea.

Anne Marie3 years ago

Taste is amazing. Vegan without the cheese.

Ly3 years ago

Underwhelmed. Roasted cabbage tastes better and way easier.

aa4 years ago

note that the wine ought to be reduced BEFORE turning the heat to low and covering! i made the mistake of covering before the wine had fully reduced and it did not cook off after 25 min.

SonomaSMB6 years ago

If you love cabbage, you'll go crazy over these. Beautiful flavor from the leeks, wine & tomato paste.

They are the perfect hearty accompaniment to a great homemade tomato soup. I like it on seeded rye bread, but it's good on anything.

Aged Gouda is also a nice topping.

Clare6 years ago

I made the cabbage topping a day in advance and it kept very well, and reheating was easy in a large saute pan. A nice appetizer for those who love cabbage and Parmesan.

Gerry6 years ago

What's the meaning of the two calorie counts here? Obviously one is half the other but what is it in relation to portion sizes?

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Bruschetta With Cabbage Braised in Wine Recipe (2024)

By Martha Rose Shulman

Print Options

Ingredients

Nutritional analysis per serving (6 servings)

Preparation

Ratings

Private Notes

Cooking Notes

FAQs

How long will cooked red cabbage keep in the fridge? ›

Can you store cooked red cabbage? ›