Even after they have been picked or harvested, fruits and vegetables continue to respire and are supported by internally stored energy compounds. The more a vegetable or fruit breathes the more quickly it is likely to spoil. Cabbages can last for weeks because they have a very low rate of respiration, says Kantha Shelke, a food scientist and consultant to the food industry. They should be stored in the refrigerator, loosely wrapped, as the cool temperatures will slow down their breathing even further. In fact, it’s likely that if you buy your cabbage from the grocery store, it will probably have already been in storage for a couple of months before hitting the shelves.