Although it is possible to freeze cabbage, its texture tends to break when it freezes. By blanching it first, it will preserve better, even if it will not be like fresh cabbage. That said, follow these steps to freeze the cabbage.
Steps
Method 1 of 3: Whole Cabbage Leaves
Step 1. Choose a suitable cabbage
It should be fresh, clean with no mold or other imperfections.
Step 2. Remove the rough leaves from the outside of the cabbage
Throw them away.
Step 3. Peel off the rest of the leaves from the base of the cabbage
With a knife, cut the base slightly and when you remove the leaves make sure they remain intact.
Step 4. Boil some water in a large saucepan
Blanch the cabbage leaves for about 1 and a half minutes. Put them in the water in small portions.
Step 5. Remove and dip them in a bowl of ice water to stop cooking
Step 6. Drain the leaves
Remove excess water and dry them on a wire rack and some kitchen paper.
Step 7. Place them in resealable bags or trays
Leave some space as the leaves will expand by about 1.5cm. Try to remove air from the bag as much as possible.
Alternatively, the leaves can be frozen on a parchment-lined cookie tray and subsequently transferred to other containers or freezer bags
Step 8. Seal the container or bag
Write the date on a label and place it in the freezer.
Step 9. Use them
Frozen leaves can be added to soups, stews or other dishes. They can also be used to make cabbage rolls. First defrost them in the fridge.
Method 2 of 3: Sliced Cabbage
Step 1. Choose your cabbage well
It should be fresh, clean with no mold or other imperfections.
Step 2. Remove the first leaves from the outside of the cabbage and throw them away
Step 3. Cut the cabbage
Chop the cabbage into large pieces or chop it up.
Step 4. Blanch the leaves as explained in method 1
In this case, you can put more cabbage in the pot because when it is cut it takes up less space.
If you cut the cabbage into slices, sear them for 3 minutes
Step 5. Drain the seared cabbage
Put it in a pasta drainer and let the excess water drain. You can also air dry it by putting it on kitchen paper.
Step 6. Put it in freezer bags or containers
Step 7. Use it
You can add it both frozen and defrosted to soups, sautéed stews, etc. If you use chopped cabbage for sautées or cabbage and mayonnaise salads, thaw it in the refrigerator first.
Not everyone agrees that defrosted cabbage is suitable for coleslaw and coleslaw salads as it may become too soft. If that happens, use it only for hot dishes
Method 3 of 3: Freezing Sauerkraut
Step 1. Use only fully fermented sauerkraut
Step 2. Fill pint (600ml) or 950ml freezer bags with sauerkraut
Step 3. Leave a gap of about 2.5-5cm above it for it to expand
If you use bags, try to remove the air.
Step 4. Close the bags
Write the date.
Step 5. Store them in the freezer
Use them within 8-12 months.
Step 6. Use them
Defrost the amount of sauerkraut you will use in the fridge.
Advice
- The blanched cabbages can be kept frozen for 8 months up to a year.
- Note: Frozen cabbage will lose some flavor.
