Help! Anyone ever frozen fresh cabbage? Recipes would be appreciated too!

[dfchelbay]

Has anyone ever frozen it for later use? I've looked online at how to do it via blanching it before freezing it. Does it taste alright? How did the process go for you? A friend is about to give me many, many heads of cabbage & I'm wondering what to do with it so as to not let it go to waste. The first 3 heads will be stuffed cabbage & buttered cabbage. So, I'm looking to freeze the rest. Let me know how this process went for you and anything you know/learned while doing it that may be of help to me. Also, if you have any delicious cabbage recipes to share that would be great too. Thanks.

 

[amcnj]

I have never had to freeze it, as its long shelf life has been good enough for any quantities I have had. But I read the following:

To freeze cabbage, wash thoroughly, remove outer leaves, cut into thin wedges or separate into leaves. Blanch for 2 minutes and chill quickly in ice water, Drain off excess moisture, package in airtight containers or freezer bags and freeze immediately. They say it will keep 12-18 months at "best quality" but that if kept at 0 degrees F will keep safe indefinitely.

Hopefully someone else has actually tried it and can advise you better.

 

[tasha99]

I did it-- had a friend who gave me about 10 heads at once, and there was no way we could eat it all without freezing some. I blanched it 2 or 3 minutes. I remember thinking that next time I would slice the cabbage a little thinner - the wedges I mean. Some of it browned and lost its green color after it had been frozen for a while, and I think it was because the inner parts didn't get blanched as well as they should have.

 

[scrhsa]

I have never frozen it but I do know that cabbage will last a good while in the fridge. I had one head of fresh cabbage last the whole summer in my fridge. The outer layer got kind of icky but it was still perfectly fine.
Now, those with Czech/German heritage might be able to give you a good sauerkraut canning recipe....that is,of course, if you like sauerkraut

 

[TinkTock]

I like to make egg roll filling with cabbage and freeze that. You can Google recipes until you find one you like. I don't really use a recipe, I just wing it. But it keeps very well in the freezer. When I'm ready to use it, I thaw and either make egg rolls with it, or more typically, I microwave it and put fried strips of wonton wrappers on top. They come out like the little crisp things that Chinese restaurants often give you with soup.

 

[laurafergie]

I made sauerkraut a few years ago, mainly just to see if I could. I googled and watch some youtube videos, but it really just came down to shredding the cabbage, sprinkling with kosher salt and pounding the layers to bruise the cabbage. I used a food grade plastic 5 gal bucket and the end of my rolling pin to pound. Then I weighted it down with a plate and a 2 gal ziplock bag of water to seal it. Let it sit in the pantry a few months. Then I pressure canned it. It was THE BEST sauerkraut ever!