How to Freeze Cabbage: A Step-by-Step Guide
Cabbage is an incredibly versatile vegetable and freezing is a great way to preserve its goodness and extend its shelf life. If you’ve never frozen cabbage before, this guide will walk you through the process. By following these steps, you can confidently freeze cabbage to enjoy or use in upcoming recipes.
Preparing the Cabbage for Freezing
The first step in freezing cabbage is to select the right heads for freezing. Choose heads that are tightly-packed with crisp, evenly-colored leaves, free of blemishes or discoloration. Also, try to select heads of cabbage that are similar in size and shape. This will make it easier to pack them into storage bags or containers.
Cleaning and Prepping the Cabbage
Once you’ve selected your heads, rinse them well under cold running water and pat them dry. With a sharp knife, cut out any discolored outside leaves, then cut the heads into two or more smaller segments as desired. Working with small pieces will make it easier to pack them into storage containers.
Once the cabbage is cut, you can either store it as is or shred it for use in salads or slaws. To shred the cabbage, use a sharp knife or a mandoline slicer to cut it into thin strips. If you plan to store the cabbage for a longer period of time, it is best to blanch it first. Blanching helps to preserve the cabbage’s flavor and texture, and also helps to reduce the risk of spoilage.
Blanching the Cabbage
Blanching cabbage before freezing is important; it slows or stops the action of enzymes that could otherwise cause the vegetable to exhibit off flavors or textures. To blanch the cabbage, place it in a pot of unsalted boiling water and cook it for three minutes. Afterward, cool it quickly by placing the blanched cabbage in a bowl filled with ice water for about three minutes.
Once the cabbage has been blanched and cooled, it should be drained and dried thoroughly. This will help to prevent the cabbage from becoming soggy or mushy when frozen. Once the cabbage is dry, it can be chopped or shredded as desired and placed in freezer-safe bags or containers for storage.
Freezing the Cabbage
Once you’ve blanched and cooled your cabbage, pat it dry using a clean kitchen towel. Place the cabbage pieces in a freezer bag and, if you’re freezing multiple pieces, press them down and store them flat. Squeeze out excess air and place the bag in the refrigerator’s freezer compartment. Cabbage usually takes about 24 hours to freeze solid.
When you’re ready to use the frozen cabbage, take it out of the freezer and let it thaw in the refrigerator. Once thawed, you can use the cabbage in any recipe that calls for cooked cabbage. If you’re using the cabbage for a salad, you can also thaw it in a bowl of cold water. Enjoy your frozen cabbage!
Storing Frozen Cabbage
Once frozen, store your cabbage in airtight plastic freezer containers or freezer bags. Make sure you label the containers with the date you stored the cabbage. In a well-regulated freezer, frozen cabbage should keep its quality for 12 months.
When you are ready to use your frozen cabbage, it is best to thaw it in the refrigerator overnight. This will help to preserve the flavor and texture of the cabbage. Once thawed, use the cabbage within a few days for the best results.
Reheating Frozen Cabbage
When it’s time to eat your frozen cabbage, let it thaw in your refrigerator overnight. Once thawed, use your frozen cabbage for cooking recipes that call for cooked cabbage like: soups, stir-fry, salads, and slaws. You can also reheat frozen cabbage using steaming or microwaving.
Tips for Freezing Cabbage Successfully
Make sure to part-freeze the cabbage in small batches so that the pieces will fit comfortably into freezer bags or containers.
For best quality, use your frozen cabbage within 12 months.
Don’t leave frozen cabbage out on the counter to thaw as this could make it unsafe to eat.
Cabbage may become soggy after thawing but can be recrisped by briefly placing it in the oven at 350 degrees Fahrenheit (175 degrees Celsius) or in a non-stick pan over medium heat.
When freezing cabbage, it is important to make sure that the cabbage is completely dry before freezing. Any moisture left on the cabbage can cause it to become freezer burned. Additionally, it is important to make sure that the cabbage is tightly sealed in an airtight container or freezer bag to prevent freezer burn and to keep the cabbage fresh for longer.
Troubleshooting Common Problems
If your frozen cabbage begins to change texture, color, or appear slimy it is probably spoiled and unsafe to eat. To avoid foodborne illness, you should also make sure to discard any frozen cabbage that has been left out on the counter for more than two hours. Finally, check the temperature of your freezer occasionally to ensure that your vegetables are stored at 0 (minus 17 degrees Celsius) or lower.
When storing frozen cabbage, it is important to make sure that it is tightly sealed in an airtight container or bag. This will help to prevent freezer burn and keep the cabbage fresh for longer. Additionally, it is best to use frozen cabbage within three months of purchase, as the quality and flavor may start to decline after this time.
