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CAN I FREEZE CABBAGE??

NOTE: Frozen cabbage will be wilted when thawed, but can still be used for cooking. Good for soups and casseroles.


Preparing for Freezing: Trim coarse outer leaves from head. Cut into medium to coarse shreds or thin wedges, or separate the head into individual leaves.

Blanching Time: Cabbage can be frozen directly without being blanched, but for cabbage intended for soups and casseroles requiring cooked cabbage, water-blanch convenient sized wedges for 3 to 4 minutes or steam blanch them for 4 to 6 minutes. Whole leaves or shredded cabbage can be water-blanched for 1 1/2 minutes. Cool promptly and drain.

Best Freezing Method(s):

  • Boilable Bags Place desired amounts of shredded cabbage into boiling bags, add desired seasoning, press out air and seal. Blanch cabbage for 1 1/2 minutes in boiling water, cool bags in ice water, pat dry and freeze. Shredded cabbage can also be frozen in boilable bags without blanching. Leave 1/2 inch of headspace.
  • Tray Packs Clean and prepare whole leaves or wedges and either blanch or leave them unblanched. Lay in a single layer on cookie sheets and place them in the freezer. When fully frozen (12 to 24 hours), portion them into suitable containers and freeze. Leave 1/2 inch of headspace.
  • Dry Packs Transfer blanched or unblanched cabbage leaves, wedges or shredded cabbage directly into suitable containers for freezing. Leave 1/2 inch of headspace.

Suitable Packaging: Suitable packaging for freezing includes freezer-grade plastic bags, rigid plastic containers or glass containers and heavy duty aluminum foil.

Maximum Storage Time: 10 to 12 months at 0ºF.

 

 

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