Striking in a slaw, salad or wilted by cooking, red cabbage came on to the scene later than its green counterpart. Red cabbage is likely to turn blue when cooking if there are any alkaline ingredients present. To stop this from happening, add a bit of acid to the pan in the form of lemon juice, vinegar or wine. Red cabbage can be stored loosely wrapped in a plastic bag in the refrigerator for weeks. If the outer leaves wilt or turn spotted, just remove them and use the good leaves below. Once cut, keep the remaining cabbage in a sealed plastic bag in the crisper drawer.