Content
- Freeze cabbage and make it last longer - that's how it works
- Freezing cabbage - simple step-by-step guide
- Extra: Instructions for freezing the outer leaves
If the cabbage is briefly blanched before freezing, valuable nutrients are retained
Freeze cabbage and make it last longer - that's how it works
The various types of cabbage are versatile. Often, a cabbage has a stately size, so in most cases, there is something left over. To keep the cabbage as fresh as possible, it is recommended to freeze it. We'll explain how to do it the best way.
Freezing cabbage - simple step-by-step guide
Preliminary remarks: Basically, you can easily freeze cabbage raw. However, more vitamins and other good ingredients are commonly lost than when you prepare it for freezing (briefly blanching).
- Remove the outer leaves of cabbage by hand or with a knife and set aside. Do not throw the leaves away. For example, they can be pureed and integrated into a smoothie or used as an addition in a potato dish. You can also freeze these elements of cabbage if you wish. Cut the cabbage with a sharp knife in the middle. Then divide the two halves again so that you have four pieces in front of you. Remove the shank. Again, a sharp knife is required. Cut the cabbage pieces into your preferred shape. Narrow stripes are suitable, but dice are also suitable. Bring salted water to a boil. Put the pieces of coal or strips in the boiling salted water. Turn the heat down so that the water gushes only slightly. Let the pieces of coal extend for a maximum of ten minutes. Drain the cabbage (use sieve). Frighten the pieces with ice water. Let the cabbage drain well. You can help with a salad spinner (if you are in a hurry) or place the pieces on kitchen paper and pat dry carefully. The cabbage pieces or strips must be absolutely dry before freezing. Under no circumstances should they be allowed to freeze wet or damp. Portion the cabbage pieces into several freezer bags or deep freezer cans. In the former case (freezer bags) you should suck out the air - either with a vacuum sealer or with your mouth. Portioning is important to give enough space to the cabbage pieces. Label the bags or cans with the date. So even months later you know how long the cabbage has been frozen. Put the containers in the freezer.
Note: The cabbage stays in this way about eight months.
Extra: Instructions for freezing the outer leaves
If you decide not to use the outer leaves immediately, but also freeze them, proceed as follows:
- Clean the leaves very thoroughly. Put the washed outer leaves in hot, slightly salted water. Be careful not to boil the vegetables (to avoid wasting vitamins). Otherwise, the duration of blanching will determine how soft the leaves are later. Blanch the outer leaves separately from the "actual" parts of the cabbage. Scare the leaves briefly with cool water from the tap (ice water is not necessary here). When drying, portioning and freezing proceed as with other cabbage.