If you end up with any leftovers, you should allow them to cool completely. Once cooled, you can place them inside a storage container or bag that’s airtight. The cooked cabbage will last in the fridge for three days.  If you know you can’t eat all of it within three days, then I recommend freezing it. In order to freeze, lay the pieces on a clean baking sheet and place it in the freezer. Let the pan stay in the freezer for 3 hours. Then take the cabbage off of the pan and put them into another container and freeze for up to 8 months. Flash freezing keeps the pieces of cabbage from sticking to each other.  When you are ready to serve it, you will need to make sure it’s been thawed out. In order to do that, it’s best to put it in the fridge the night before you want it. Once it’s thawed, it’s ready to warm up. You can either put the pieces of cabbage back into the oven and warm them up until they are hot, cook them in a skillet on the stovetop or microwave for a few minutes until they are warm. Any of those methods work well for reheating the cabbage.