Cabbage can be frozen successfully, providing an excellent method for preserving a large harvest or surplus. Freezing allows the vegetable to be stored for many months, significantly extending its usability. To maintain quality, color, and flavor during storage, cabbage must undergo a specific preparation process before freezing. This ensures the vegetable remains suitable for cooked dishes.
The Essential Preparation (Blanching)
Blanching is a necessary step for preserving cabbage quality before freezing. This process involves briefly exposing the vegetable to high heat, followed by rapid cooling. Blanching deactivates naturally occurring enzymes that would otherwise continue to break down the vegetable in the freezer. If these enzymes are not halted, they cause a noticeable loss of color, flavor, and nutrients over time, leading to a stale product.
To blanch, bring a large pot of water to a rolling boil, using approximately one gallon of water for every pound of prepared cabbage. Submerge the prepared cabbage—whether shredded, separated into leaves, or cut into wedges—into the boiling water. The duration depends on the size of the cut: shredded cabbage or individual leaves require about 1.5 minutes, while thicker wedges need approximately 3 minutes.
Immediately transfer the cabbage to a large bowl of ice water to stop the cooking process. This rapid cooling preserves the vegetable’s color and texture. The cabbage should remain in the ice bath for the same amount of time it was blanched. Finally, thoroughly drain and pat the cabbage dry to remove excess surface moisture, which helps prevent freezer burn.
Step-by-Step Freezing Methods
Once the blanched cabbage is cool and dry, the packaging method depends on its intended use. Shredded cabbage, often used for stir-fries or casseroles, benefits from flash-freezing. Spread the shredded pieces in a single layer on a baking sheet and freeze them until solid. This prevents clumping, allowing you to scoop out only the amount needed later.
After flash-freezing, transfer the pieces to a heavy-duty freezer bag or airtight container. For wedges or chunks, which are ideal for soups and stews, the blanched pieces can be wrapped tightly in freezer wrap or placed directly into freezer bags. If preparing cabbage rolls, stack the blanched whole leaves with small pieces of parchment paper between them before sealing.
The most important step in packaging is removing as much air as possible to minimize freezer burn. While a vacuum sealer is the most effective method, a simple technique involves using a straw to suck the air out of a zip-top bag just before sealing. Properly packaged cabbage maintains quality for 9 to 12 months.
Post-Freezing Quality and Usage
The freezing process inevitably alters the texture of cabbage. Ice crystals form within the plant’s cell walls, and when the cabbage thaws, these crystals rupture the walls, causing the vegetable to become significantly softer and limp. This change means that frozen and thawed cabbage will not retain the crispness required for raw applications.
Thawed cabbage is not suitable for dishes requiring a crunchy texture, such as coleslaw or fresh salads. However, the softer texture is perfectly acceptable and even desirable in cooked applications where the cabbage is meant to soften anyway. Frozen cabbage excels when added to hearty soups, stews, and casseroles.
It works well in cooked dishes like braised cabbage or as a filling for pierogi or egg rolls. For most cooked recipes, there is no need to thaw the cabbage beforehand; it can be added directly to the pot or pan from the freezer. Adding it frozen helps the cabbage retain its shape and nutrients during cooking. If a recipe requires thawed leaves, such as for cabbage rolls, thaw them overnight in the refrigerator.