Cabbage can be frozen in various ways, but blanching it is the most effective. The cabbage can also be pre-frozen before freezing. It would help if you also were sure to freeze the full head of cabbage to avoid clogging your freezer. Continue reading to learn how to freeze cabbage quickly. After that, you’ll be prepared to relish it for several months! Learn how to freeze cabbage the right way by reading on.
Can You Freeze Cabbage?
Yes, you can. Learn all you require to begin freezing cabbage. These green vegetables adapt nicely to freezing and are flexible in cooking. Growing cabbage provides year-round nutrition that is simple to add to mealtime menus, which is why families depend on it.
One of the unsung heroes of the vegetable garden is cabbage. It combines high fiber content with few calories to create a nutritional powerhouse. Additionally, it has a wealth of minerals, high concentrations of vitamins C and K, and chemicals that fight disease. By freezing cabbage, it is feasible to extend the availability of this nutrient-rich crop past the growing season.
How to Freeze Cabbage?
If you want to freeze a full cabbage, follow these instructions, regardless of whether you have a sizable garden harvest or merely found a fantastic deal at the farmers market:
- Soak the cabbage in a gallon of water with 1 cup of salt. Any insects or other pests in the inner cabbage leaves will be eliminated.
- Place the fully drained cabbage on a plate or tray lined with parchment paper.
- Place the tray in the freezer, then take it out and transfer the frozen cabbage to an airtight container after eight hours.
- If you blanch the cabbage, which involves putting it in boiling water for 3 minutes before moving it to freeze water to stop the cooking, you can increase the shelf life of the frozen cabbage by up to 8 weeks. After that, freeze it as you normally would, starting with step 2.
Step 1:
Blanching is recommended before freezing cabbage. To help prevent bacteria from growing while food is frozen, blanching entails putting food in boiling water for a short period.
On a cutting board, arrange your cabbage and cut it into thick wedges. The cabbage’s rough inner core should be discarded.
Step 2:
Use tongs or a slotted spoon to add the chopped cabbage to the heated water carefully. The precise ingredients and measurements are listed in the recipe card at the bottom of this post.
Step 3:
Use a strainer or a slotted spoon to transfer the blanched cabbage into a bowl of ice water after letting it cook for 2-3 minutes.
The freezing water will halt the enzyme action and cooking process, preventing the cabbage from overcooking. When thawed, this will have the best texture for you.
Step 4:
The wedges of blanched cabbage are placed on a baking sheet coated with parchment paper, shaken to remove excess water, and then frozen for at least six hours.
Step 5:
Transfer the frozen cabbage to zip-top freezer bags so it can be stored for up to two months. After drying, separate freezing ensures they won’t attach.
Benefits of Cabbage
Antioxidants
You’ll receive adequate amounts of well-known nutrients, including manganese and vitamin C. But cabbage shines regarding phytonutrients, a class of plant compounds that act as a cell-protective force.
The abundance of compounds in cabbage helps to reduce tissue swelling. As inflammation is linked to conditions like cancer, heart disease, diabetes, and Alzheimer’s, it helps shield you from other health problems.
Digestion
For every ten calories in cabbage, there is 1 gram of fiber. This makes you feel fuller and eat less food. Additionally, it helps you maintain regularity and may lower “bad” (LDL) cholesterol and regulate your blood sugar.
The nutrients in cabbage also support a healthy stomach and gut lining. Also useful for healing stomach ulcers is its juice.
Red cabbage, in particular, appears to increase heart-protective antioxidants like lutein and beta-carotene. Additionally, it aids in reducing “oxidized” LDL, which has been associated with artery hardening. And because it reduces inflammation, it can aid in heart disease prevention.
Cancer
Numerous studies imply that cabbage may aid in the prevention of some cancers. That idea is partly supported by the antioxidant and anti-inflammatory properties of cabbage. Additionally, your body transforms into anti-cancer agents due to glucosinolates, unique sulfur-containing compounds.
They can be found in kale, collard greens, broccoli, Brussels sprouts, and cauliflower, among other crops.
Diabetes
A recent study discovered that eating a lot of cabbage lowers the risk of type 2 diabetes. Up to 38% fewer people had the disease when they adhered to the Nordic diet, which also contains a lot of root vegetables, fish, apples, pears, oatmeal, and rye bread.
Flexible
Both literally—you can bend it—and in terms of its variety of uses. It can be baked, sautéed, steamed, boiled, or stir-fried. Use the leaves whole as a heart-healthy alternative to tortillas or sandwich bread, or chop it raw for coleslaw and other salads. That’s a fantastic method to increase nutrients while reducing calories and carbs.
How to Thaw Frozen Cabbage?
After addressing the question of “can you freeze cabbage,” let’s discuss the best way to defrost that cabbage when using it. You’ll have properly thawed cabbage if you follow these simple instructions! Any frozen vegetable, particularly frozen cabbage, should be thawed in the refrigerator.
- Please take the necessary quantity of frozen cabbage from your freezer and put it in a bowl or plate.
- Place the bowl in your refrigerator and wrap it in plastic wrap.
- Until the cabbage has fully defrosted, let it sit in the refrigerator. This could take up to two days, depending on the size of your frozen cabbage.
- Remove all of the extra liquid from the thawed cabbage. As required for your recipe, use it!
- Run frozen ingredients under cool running water to defrost them. I do not advise doing this with cabbage, especially blanched cabbage, because you risk the vegetable disintegrating as it thaws. Although you could defrost the cabbage in the microwave on the timed setting if necessary, letting the cabbage thaw naturally in the refrigerator is preferable.
How Long can I Freeze My Cabbage for?
Blanched cabbage may typically be frozen for up to 9 months in a regular freezer, but if you use a deep freezer and vacuum-packed bag, it can be frozen for up to 14 months.
Cooked Cabbage: Remove any air from the container or freezer bag before sealing it tightly with the cooled cooked cabbage. Make sure the lid is airtight if you’re using a container with a lid, and wrap the container in foil. Labeling and 3-5 months of freezing
How Long Should You Cook a Frozen Cabbage?
There isn’t a set recipe for cooking frozen cabbage, and it doesn’t take much longer than cooking it from fresh. Make sure it is sensitive and soft.
The decision ultimately rests with you, so test your cabbage before serving. Cooking larger bits of cabbage directly from frozen may take a little longer, but not significantly.
How to Store Cut Cabbage in the Refrigerator?
Even though cutting the cabbage will shorten its shelf life, it’s ideal for storing and preparing the vegetable in this fashion, especially if your fridge is small or if you’re planning to create a quick cabbage dish throughout the day.
Can You Freeze Cabbage without Blanching?
Vegetables should be blanched before freezing. Cabbage can be frozen without being blanched, but it won’t keep as long. It assists in maintaining quality and taste while extending shelf life.
To accomplish this, prepare and chop the cabbage, omit the blanching step, and place it straight into a freezer bag. Use within a month after being placed in the freezer.
Can You Freeze Raw Cabbage without Blanching?
Although you can freeze raw cabbage without first blanching it, it will yield superior results. You may extend the shelf life of raw cabbage by blanching it, which means you won’t have to use it as quickly.
You should put a pan of water over high heat and fill it with water to blanch raw cabbage. You can place your cabbage inside the water to blanch it after it has reached boiling. This will work to eliminate any germs that may be present and halt the activity of any enzymes.
Both of these procedures will guarantee that the cabbage freezes successfully. If the cabbage is shredded, you should blanch it for one and a half minutes; if you are blanching it in wedges, you should blanch it for three minutes.
To prevent the cabbage from cooking after this period, you must remove it from the water and place it in a bowl of ice water. The cabbage will be ready to freeze once it has cooled down, so remove it from the water, drain any extra water, and do so.
Can You Freeze a Bag of Shredded Cabbage?
You can freeze chopped cabbage with or without blanching it first. Wash your cabbage, shred it, and then put it in freezer bags. Before placing the bags in the freezer, squeeze them to eliminate the air before sealing them.
How Good is Cabbage for Weight Loss?
Low in calories is cabbage. A cup of cooked cabbage contains just 34 calories, making it a fantastic choice for anyone looking to maintain weight. It also contains a lot of fiber, which increases energy and makes you feel fuller faster.
Can Expired Cabbage Make You Sick?
Food-borne illnesses can be avoided by practicing proper food safety and hygiene. Eating spoiled food poses health risks, so it’s important to consume it before it goes bad. Sp sour cabbage could result in death depending on the severity of the condition and how long ago the cabbage turned.
Conclusion
After freezing, it’s crucial to remove the cabbage from the wrapping. This will stop it from becoming mush. Additionally, it is best to keep the freezer area tidy and free of additional food supplies. The cabbage must spend the night in the fridge after freezing. Refreezing in the freezer is an option if it won’t be used for cooking immediately away. To keep the food from getting ruined, put it in the freezer at 40 degrees Fahrenheit.
