Enlighten Yourself With These 3 Easy Methods to Freeze Cabbage

Methods to freeze cabbage
Cabbage is widely used in soups, salads, and stews. Are you looking to grow your own cabbage so that you can preserve some for future use, or purchase some, if there is any big sale going on so that you can stock up on cabbage heads to save money and keep some for later use? Then, you have come to the right place, as this Buzzle piece will enlighten you with some easy methods to freeze cabbage.
Did You Know?
Ancient Egyptians ate cooked cabbage before the main course of their meal to subside the alcoholic effects of wine.
When we grow plants in our nursery, and in huge quantities, we often face the dilemma of what to do with the excess vegetables? Cabbage tends to deteriorate pretty quickly, hence there needs to be some means to prevent that. Now the question arises, if you can freeze this leafy vegetable? Yes, you can! Cabbage is versatile in nature, and is used for many other purposes other than cooking.

Freezing cabbage has its own benefits, it can be used all year round without the hassle of purchasing a new one every now and then. Thus, eliminating unnecessary expenditure and this vegetable conforms well to the freezing process. Find out some methods on how to freeze cabbage. Though you may find many methods, here are three easy ones that you could use and do it yourself.

Here's how...
Blanching
Directions:
♦ Choose a fresh and hefty cabbage, don't go for a cabbage which is almost dead whose leaves are falling out. It works better on fresh cabbage, so buy one, or better still, take one from your own garden.

♦ Most cabbages have white worms which eat away your vegetable, so make sure you remove its outer leaves to get rid of these worms.

♦ Next, take the cabbage head and rinse it with water, or you can soak it in water for 5 - 10 minutes. This will help to get rid of the excess dirt or residue.

♦ Depending on how you will be using the vegetable, cut it in shreds if you will use it in a salad, but for blanching, make sure you don't separate the core or heart of the cabbage because the pieces fall apart.

♦ Take a pot and pour some water and bring it to boil. Put cut cabbage pieces in the pot and let it blanch for 3 minutes. Blanching helps to kill bacteria and enzymes which ruin the vegetable.

♦ Next, transfer the blanched cabbages to icy cold water, this will help to stop the cooking process. Make sure to keep the cabbage in cold water for the same amount of time that is 3 minutes.

♦ Drain the vegetable thoroughly, and place them in reusable bags or food saver vacuum packs. Make sure to remove excess air from the bag.

♦ Leave some room for expansion and seal the bag before placing it in the freezer. You can use these blanched cabbages for a period of 10-12 months.
Without Blanching
Directions:
♦ Again, choose a fresh and plump cabbage, wash the cabbage in lukewarm warm water to remove the dirt and to kill any bacteria or enzymes. Pat it dry with a soft towel or maybe a sheet.

♦ You can cut it into four huge wedges, or remove the leaves separately since we won't be using any blanching technique here.

♦ Individually, put each wedge or stock of leaves in reusable plastic bags. Make sure to leave enough space for expansion.

♦ Get rid of extra air, and ensure there are no gaps in the bag.

♦ Place it in the freezer, and for your convenience, you can write its expiry date. Use it within 3 months.
Cooked Cabbage
Directions:
♦ If the cabbage is cooked only in water and not in oil, then, let it dry on a paper towel for sometime as this will help to absorb the moistness.

♦ You can shred it into pieces, or cut into large wedges. Generally, it is advised to keep the head intact as this increases their shelf life. Next, place the cabbage on a baking sheet and keep it in the freezer for about 20 minutes.

♦ Remove it from the freezer and place it in a vacuum food saver bag. Remove excess air, seal the bag, and date the bag with a permanent marker.

♦ You can use this within 6 months as the taste won't change much.
While freezing increases the shelf life of cabbage, you can't expect it to be just as fresh and crisp when you use it a few months down the line. Frozen cabbage can be kept up to 1 year. The taste also differs a little; however, it can be used in soups or any fried dish.