Microbiological behavior of fresh-cut cabbage as affected by packaging treatments including high oxygen ($MAP1:;70;kPa;O_2+15;kPa;CO_2/balanced;N_2$), low oxygen ($MAP2:;5;kPa;O_2+15;kPa;CO_2/balanced;N_2$), and moderate vacuum (MVP), in combination with gas permeable (LDPE) and barrier (Ny/PE) films, was investigated. Spoilage bacteria and pathogens were inoculated on shredded cabbage, and observed for viable cell counts during storage at $5^{circ}C$. Overall population of the tested bacteria was noticeably reduced in MAP1 with Ny/PE, but was little influenced by MAP2. However, the inoculated bacteria in MVP with Ny/PE significantly increased or leveled off. In sensory evaluation, the barrier packages maintained better visual quality compared to the permeable. Results indicate that packages with high $O_2$ and $CO_2$ in the barrier film showed considerable microbial inhibition without deteriorating visual quality. Therefore, it can be applied as a promising tool to secure microbial safety of fresh-cut vegetables at refrigerated temperatures.