![]() ![]() Let it freeze for 6 to 10 hours.įlash freezing allows the food to freeze separately without sticking together which makes it easier to remove only as much as is needed from the freezer at any given time. If you are freezing wedges, place the cabbage on a parchment lined baking sheet and into the freezer. ![]() Excess water will form crystals on freezing causing textural damage to your vegetables. ![]() Once cold, remove the cabbage from the ice and dry it with a clean kitchen towel to remove as much moisture as possible. You do not want your cabbage to cook, as you merely want to kill the ripening enzymes for preservation purposes and stop the cooking process by submerging the cabbage in the ice bath. Immediately remove the cabbage with a slotted spoon or by straining it through a colander and place it straight into the bowl of ice water to stop the cooking process. If you are blanching wedges, leave it for 3 minutes. If you are blanching shredded cabbage, only boil it for 90 seconds. Place the cut cabbage into the pot of boiling water. While the water is heating up, fill a separate bowl with ice water, ensuring that it is very cold. Keep in mind that you will need to use the cabbage within one month if you do not blanch it before freezing. Note: If you are freezing the cabbage without blanching you can skip this step and go straight to step 4. This will allow you to use it in various ways at a later stage. If you are not yet sure how you will be using the cabbage, cut it into wedges. Cut the cabbage head according to the way you wish to use it after thawing. You can freeze cabbage wedges, shreds, or whole leaves. Leave the cabbage in the water to soak for 20 to 30 minutes and rinse well. To do this, soak the cabbage in salt or vinegar water by filling a large bowl with cold water and adding 2 to 3 tablespoons of salt or vinegar. Wash the whole cabbage thoroughly to remove any sand, chemicals, or bugs. Remove any damaged or brown outer leaves from the raw cabbage. You can freeze cabbage raw, cooked, blanched, or unblanched. Unblanched cabbage can also be frozen and safely consumed, however, the quality will not be as good and its shelf life will be significantly shorter.įollow the steps below to freeze cabbage that will stay well preserved in the freezer for up to a year. This will result in less vibrant color, poor texture, and a slightly bitter taste. The naturally occurring enzymes continue to function even when frozen if not blanched. Blanching entails pre-treating the cabbage leaves in boiling water to kill bacteria and stop the ripening enzymatic activity that eventually causes the leaves to spoil. The length of time you can keep cabbage well preserved in the freezer will largely depend on the way you prepare it when it is still fresh.Īs with most fresh vegetables, it is best to blanch cabbage before freezing. Here is a full guide to freezing cabbage for the best preservation of taste, color, and texture. It is known as the star ingredient in coleslaw and is also popular in stir fries, casseroles, stews, stuffed cabbage rolls, as a side dish, and in soups.Īlthough cabbage may not be harvested year-round, it can be frozen to prolong its shelf life making it available for use throughout the seasons. Often viewed as a dieter’s food choice, cabbage is actually a very versatile vegetable that can be eaten raw, pickled, or cooked. Unblanched cabbage can also be frozen, but its quality and shelf life will be diminished. In summary: Yes, all types of cabbage can be frozen, but it is recommended to blanch it before freezing to maintain its color, texture, and flavor. ![]()
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