Who can use up a large head of savoy cabbage in one go? If the harvest in the home garden even has several of them ready, a viable solution must be found. With a little hard work, the curly leaves are well prepared for the frost of the freezer.

Savoy cabbage is thoroughly washed and blanched before freezing

Vegetable variety with a long season

Savoy cabbage has a very long season in this country. From May the summer savoy gets its time. It comes with light green, loosely fitting leaves that hide a mild flavor.

From October, the winter savoy will conquer the gardens and the market stalls. Its leaves, especially the outer ones, are dark green in color, strong and form a solid head. The intensive aroma is particularly suitable for hearty stews. If the cabbage has been frosted in the field, some of the bitter-tasting substances are converted into sugar and it becomes milder as a result.

Why freeze at all?

If savoy cabbage is almost always in season, why freeze it at all?

  • a large head of savoy can rarely be consumed at once
  • Home cultivation provides a large crop yield
  • a large amount of stew was prepared

Process and freeze impeccable quality

As soon as the savoy cabbage has lost its living connection to the ground, the race against time begins. The leaves wither and lose more and more valuable substances.

  • Harvest savoy cabbage just before freezing
  • only buy fish to be picked at the market
  • with intact, plump and crisp leaves

Preparation step by step

You don't get a healthy supply of vegetables for free. After the cabbage head has found space on the worktop, there is still a lot of work to be done before the freezer.

  1. Remove the outer loose leaves.
  2. You can wash these thoroughly under running water and also use them for freezing. Unless their taste is much too strong and bitter for you.
  3. First remove the thick veins of the leaves with a sharp knife and then cut the leaves into strips.
  4. Quarter the firm cabbage with a long knife. This requires a lot of muscle power. If you have an electric kitchen knife in the drawer, you can save yourself this hard work.
  5. Carefully remove any stem parts to keep the leaves from falling apart.
  6. Cut the quarters crosswise into strips. Fine or coarse as needed.
  7. You should also clean the strips of savoy cabbage thoroughly under running water, as sand likes to hide in the curly leaves.

Blanching as a color and vitamin saver

So that the green savoy leaves retain their beautiful color and most of the healthy ingredients, they must be blanched briefly in boiling water before freezing.

  • blanch in salted water
  • 2-4 minutes is enough
  • quench in ice water
  • drain after cooling

Just portion and pack

Chilled and drained savoy should be frozen as soon as possible. In the freezer it comes in protective containers that can be sealed airtight. Large quantities are divided into several containers so that only the necessary quantity is thawed when required.

durability

Frozen savoy cabbage strips have a shelf life of ten months. Finished stews have a shorter shelf life of around three months.

thawing

Stews are best thawed overnight in the refrigerator, as are frozen savoy cabbage leaves. Sometimes it is also a good idea to put them in boiling liquids while they are frozen, where they will quickly defrost from the heat.

tips

Microwave ovens also offer a defrost function that can be used to defrost stews. Just in case you need something quick.

Conclusion for fast readers:

  • Summer savoy: In season from May, the light green leaves are mild
  • Winter savoy: Harvest from October; strong in taste; Frost makes him milder
  • Freezing: Savoy cabbage leaves and prepared savoy dishes can be frozen without any problems
  • Quality: Use fresh specimens; with intact, plump and crisp leaves
  • Grooming: detach outer leaves; remove leaf veins; to wash; cut small
  • cabbage: quarter; remove stem parts; cut leaves into strips; to wash
  • Blanch: 2-4 minutes in salted water; quench in ice water; Drain
  • Packing: in portions in well-sealed containers; label
  • Shelf life: savoy strips: ten months; ready stews: three months
  • Thawing: In the fridge overnight; into boiling liquid; in microwave

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden