During harvest time, many gardeners find that they have more cabbage than they can eat. Instead of letting these vegetables go to waste, it is a good idea to freeze it so that it can be used later in the year. Here’s how to freeze cabbage in five easy steps.
Clean the cabbage heads and remove a few of the outer leaves. It is a good idea to allow the cabbage heads to float in a bucket of water for a few hours, because the water will drive out any worms that may be in the cabbage.
Cut the cabbage into quarters, keeping a piece of the cabbage heart in each wedge to hold everything together.
Like most vegetables, cabbage needs to be blanched before freezing. Bring a large pot of water to a boil over high heat. Drop the cabbage wedges into the water for 3 minutes and then immediately remove them from the hot water and add them to a bowl with ice water to cool them.
Strain the blanched cabbage by pouring them from the ice water into a colander or strainer.
Put the cabbage wedges into FoodSaver bags or freezer bags, mark them with the date, and store them in the freezer until you are ready to use them. They will last in the freezer for 10-12 months.
Frozen cabbage can be thawed and used in any recipe that calls for cooked cabbage, such as stew or soup.