How to Freeze a Cabbage


There isn’t just one way to freeze a cabbage – there are many ways to do it.  While some vegetables would require blanching before being stowed away in the fridge, cabbages can be frozen directly.  It really depends on your preference.

If you are going to use the cabbage for sours and casseroles, it’s best to blanch them first before freezing.

Water-blanch cabbage wedges, whole leaves or shredded cabbages from two to four minutes, or you can steam blanch them from four to six minutes depending on how the cabbage was sliced.  The smaller the slice of the cabbage, the shorter its blanching time is.

Immediately stop the cooking process by running the leaves under cold water for a few seconds and then drain all excess water.

You can either use boilable bags, tray packs or dry packs to put your cabbage in.  If you are going to use boilable bags, make sure not to pack it too full — leave at least half an inch of head space.

Tray packs and dry packs are best for whole leaves or wedges whether it’s blanched or not.  Place a single layer of cabbage on cookie sheets and leave to freeze for 12 to 24 hours.  When they are completely frozen, portion the cabbage and place them in appropriate containers to freeze.  Again, make sure to leave a head space of at least half an inch.

Before sealing your cabbage in freezer bags, make sure to remove as much air as you can.  You can also use freezer grade plastic bags, glass containers, heavy-duty aluminum foil, or rigid plastic jars for your cabbage.

Frozen cabbage can be stored from 10 up to 12 months, provided the temperature is at 0ºF.

Take note that cabbages should not be frozen whole.  If you want to store whole heads, hang the cabbage upside down with the roots intact in a root cellar.  Do not remove the outer leaves – it will help keep the inner leaves fresh.