How to Freeze Cabbage - Two Methods

I have used both blanching with steam and blanching with boiling water. I think using the steam method is easier, but you blanch smaller amounts of cabbage at a time. Using the boiling water method of blanching you can do more cabbage at once, but I am not a fan of "fishing" the cabbage out of my boiling hot water pot. So either way will do. Grab your coffee and let's read how easy it is to freeze cabbage.

THINGS YOU WILL NEED TO FREEZE CABBAGE:

TIP: I use only stainless steel or glass when working with cabbage.

- SHARP knife
- Cutting board
- Freezer bags (I use quart size.)
- Cutting board
- Colander
- Large pot for boiling water to blanch with
OR
- Steamer
- Paper towels
- Marker

Clean your heads of cabbage. This year was a bad year for cabbage around here and there were plenty of black spots. Usually the spots, blemishes, etc. are cosmetic and on the outer few leaves. Pull the bad outer leaves off and discard. If you have a spot or two left, take your paring knife and cut it away. You want nice looking (and disease free) cabbage left to freeze.

I do my cutting on a cutting board. Set the head of cabbage on the board and CAREFULLY cut the head in half. See the core at the bottom? Cut the core out and discard. The cabbage core is very hard. Next you can cut wedges from the halves. The picture gives you some idea of the size. I have also cut the cabbage into smaller pieces by cutting my wedges into thirds. You will get cabbage leaves that are solo, not to worry we will blanch them with the wedges.

BLANCHING CABBAGE WITH BOILING WATER

Bring your pot of water to boiling. Carefully drop the wedges of cabbage into the water. I put a lid on my pot and set the timer for 5-6 minutes. Watch the pot so that it does not boil over. While the cabbage is being blanched, set a colander in a big bowl or a cake pan. When the timer goes off, take a slotted stainless steel spoon and carefully lift the cabbage wedges and leaves out of the boiling water and into the colander. Let the cabbage drain and cool.

BLANCHING CABBAGE WITH STEAM

Bring your water to boiling in the pan of your steamer. I use 2 inches or so of water in mine. Put a couple of good handfuls of cabbage pieces or wedges into the steamer basket. Carefully set basket into the boiling water pan and put a lid on it. Set your timer for 4-5 minutes. The timer depends on how much you have in your steamer. Try not to overload it. Get your colander and big bowl or cake pan ready. When the timer goes off, carefully remove basket from steamer and dump cabbage into colander or bowl or cake pan. Using the steam method means less moisture to drain from your cabbage.

When your cabbage is drained and cooled you can fill your freezer bags. Make sure to get as much air out of the freezer bags as you can. Label and date your freezer bags, you'll be glad you did!

TIPS FOR SUCCESS:

Use only stainless steel or glass utensils.

Check with your EXTENSION OFFICE (this is how I freeze cabbage)

Take your time and do not hurry!!

Be sure to cool your cabbage before bagging it.

Don't set your bags of cabbage on top of each other in the freezer. Spread them out and they will freeze quicker and better.