Freezing cabbage is an option if you want to extend its shelf life further, but the texture may change after thawing, making it more suitable for cooked dishes rather than fresh applications like salads. It is a great way to preserve its freshness for an extended period, especially if you have a surplus or want to use it in cooked dishes later. Here's a step-by-step guide on how to freeze cabbage.
Choose Fresh Cabbage: Start with fresh, firm cabbage heads. Inspect them for any signs of damage or spoilage and remove any outer leaves that may be wilted or discolored.
Prepare the Cabbage:
Remove the tough outer leaves of the cabbage and rinse the head under cold running water. You can leave the core intact or remove it, depending on your preference. Some people prefer to remove the core before freezing to make it easier to use later.
Slice or Shred: Decide whether you want to freeze the cabbage in slices or shreds. Use a knife or a mandoline slicer to cut the cabbage into your desired size and shape. You can slice it thinly for stir-fries or coleslaw or shred it for soups and stews.
Blanch the Cabbage: Blanching helps preserve the cabbage's color, texture, and flavor while also destroying enzymes that can cause it to deteriorate in the freezer. Bring a large pot of water to a boil and fill a large bowl with ice water. Carefully add the cabbage slices or shreds to the boiling water for 1.5 to 2 minutes (for small pieces) or up to 3 minutes (for larger pieces). Blanching times may vary, so keep an eye on the cabbage.
Cool Quickly: After blanching, use a slotted spoon or a strainer to immediately transfer the cabbage to the ice water bath to stop the cooking process. Let it sit in the ice water for the same amount of time you blanched it.
Drain and Dry: Drain the blanched cabbage thoroughly in a colander to remove excess moisture. You can gently pat it dry with a clean kitchen towel or paper towels to remove any remaining water.
Pack for Freezing:
Divide the blanched and dried cabbage into portions that you'll use in recipes. Pack these portions into airtight freezer bags or containers. Be sure to remove as much air as possible to prevent freezer burn. Label the bags or containers with the date so you can keep track of its freshness.
Freeze: Place the bags or containers in the freezer. It's a good practice to lay them flat until they're frozen solid. Once frozen, you can stack them more efficiently.
Now you have frozen cabbage that's ready to be used in various recipes. When you're ready to use it, there's no need to thaw it; you can add the frozen cabbage directly to your cooked dishes like soups, stir-fries, or casseroles. Enjoy the convenience of having cabbage on hand all year round!
Notes
What is the Best Way to Store Cabbage?
The best way to store cabbage is to leave it whole. Only cut off what you are ready to use. When storing, just remove the outer leaves that show any signs of damage or are wilted. Wrap in plastic wrap or a plastic bag to keep it from drying out. It will also prevent it from absorbing other odors from the fridge.Store in the Crisper Drawer. It is designed to maintain higher humidity levels, which is ideal for cabbage storage.Keep it Cold. Cabbage should be stored at a consistent temperature of around 32°F to 40°F (0°C to 4°C). Make sure your refrigerator is set to the appropriate temperature range.Avoid Ethylene-Producing Fruits. Keep it away from fruits and vegetables that produce ethylene gas. These fruits include apples, bananas, and tomatoes. The gas can speed up the ripening and spoilage of cabbage.Remember that once you start cutting or shredding the cabbage, its shelf life will be significantly shorter, so it's best to do so just before using it in your recipes.