Many types of cabbage freeze well, including white cabbage. It is in season twice a year and is then usually available by the sack for a reasonable price. Unfortunately, the available space in the freezer is limited, but some white cabbage always fits in.

White cabbage is finely chopped and blanched before freezing

Clean and finely chop the white cabbage

Before freezing, the white cabbage, often also called white cabbage, has to be cleaned and cut into small pieces.

  1. First remove the outer leaves. If these are wilted or damaged, you can throw them away.
  2. Using a sharp knife with a long blade, quarter the cabbage.
  3. Cut out the stalk parts.
  4. Cut the cabbage quarters into fine strips.

Discard outer cabbage leaves

Unless the outer cabbage leaves are damaged or wilted, they're far too good to throw away. Since their taste differs from the rest of the cabbage leaves, they should be frozen separately. However, it is also possible to use these sheets in other ways:

  • in a green smoothie
  • for decoration purposes
  • for preparing a meal

The outer leaves are much more exposed to environmental influences, so it is very important to wash them thoroughly before further processing.

Always blanch fresh cabbage strips

Blanching deactivates enzymes that would negatively affect the cabbage's flavor, color, and vitamin content in the freezer. Therefore, you should definitely take the time for this important step.

  • Bring salted water to a boil
  • Cook strips of cabbage in it in batches
  • 8 to 10 minutes is enough

You should quench the blanched white cabbage in ice water to stop the cooking process immediately. Otherwise, the white cabbage pieces may unintentionally become too soft. Remove the white cabbage from the ice water immediately after it has cooled and drain it very well in a colander. You can also use a salad spinner for this.

tips

The tender pointed cabbage can also be frozen well, but it should only be blanched for a short time, at most two minutes.

Distribute white cabbage strips in suitable containers

For later use, it is impractical to freeze the entire quantity of white cabbage in a single freezing container. You should label them accordingly so that you still know which containers the white cabbage is in days later.

Freezing cabbage dishes

In addition to the white cabbage strips, you can also freeze cooked white cabbage dishes. Leftovers, but also dishes that have been pre-cooked especially for the freezer.

  • Let the food cool down first
  • then immediately place in the freezer
  • Write down the content and the date
  • possibly deviating shelf life of other ingredients
  • freeze immediately

Freeze whole cabbage leaves

Some recipes require whole cabbage leaves, such as stuffed cabbage. While it is possible to freeze whole leaves, separating them from a fresh head of cabbage is not easy.

Detaching individual leaves works quite well if the whole white cabbage is cooked through in hot water, making it softer and more pliable. The stalk should first be cut out with a sharp knife.

durability

White cabbage strips can be stored in the freezer for eight months. White cabbage stews, casseroles and other ready-cooked dishes, on the other hand, should be used up within three to six months.

thawing and use

Finished meals are only defrosted slowly. The refrigerator is the ideal place for this, but the warm kitchen is not.
You can mix cabbage strips into a cooking meal or also gently defrost them in the refrigerator.

Conclusion for fast readers:

  • Preparation: remove outer leaves; throw away if necessary
  • Alternatively: freeze separately; add to smoothies or food
  • Cutting: cut cabbage into quarters; remove stem parts; Cut leaves into strips
  • Blanch: 8-10 minutes in salted water; cold quench; Drain
  • Tip: Blanch the pointed cabbage for a maximum of 2 minutes
  • Freezer container: portion cabbage; label containers; freeze immediately
  • Cabbage dishes: Freshly prepared and cooled cabbage dishes can be frozen
  • Whole leaves: remove stalk; cook whole head; detach leaves
  • Shelf life: pure cabbage: eight months; Food: 3-6 months
  • Thawing: Gently in the fridge; mix into cooking food

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