Cabbage can go bad quickly once it is past it's prime. Preserve it for use later by freezing your cabbage. This is a guide about freezing cabbage.
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By Ellen Brown
Is it possible to just shred and freeze cabbage?
By Julie from England, West Yorkshire
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Here are questions related to Freezing Cabbage.
I have made a lot of red cabbage with apples and onions. Can I freeze some of it?
By Mary Fran from New York City
By bird watcher01/06/2010
I have froze it with success just a bit runny saves throwing it out I have also froze macaroni salad.
Can I freeze cabbage?
By Donna from Jacksonville, IL
When my dad freezes cabbage he boils it till its almost tender and then drains it and puts it in freezer bags till he wants it for soup or whatever he wants. He's given me some and it works great.
Can you freeze fresh cabbage?
The first link is an archived article regarding cabbage preparation. The second link is regarding complete blanching process for cabbage and several other vegetables to ready for freezing:
Can cabbage be frozen? If so how? Blanched? Cut up?
We just slice it up and put it in freezer bags. We used to blanch it but read some where that it isn't necessary. We can't tell the difference.
Can you freeze red cabbage raw or cooked?
You can freeze just about anything. What you need to consider is the texture of the product when it defrosts. Cabbage, like most leafy vegetables, are full of water. As such, when they defrost, the water will leach out of its cells. You will be left with limp and mushy produce when it is thawed. This is best suited for cooked recipes, or those that don't require a crunch.
Cut the head of cabbage across the core in half. Cut out the core by cutting a V shape through the cut side of each half. Cut shreds lengthwise across each half. I'm not a big fan of blanching, but if you want to, blanch the shreds in boiling water for about 2 minutes. Cool in an ice bath, drain and bag if freezer bags.
I would portion it out depending on the recipes you're most likely to make. If for a side dish, 2-4 cups. If for an ingredient, 1 cup in small zip-top bags. Flatten the smaller bags and remove the air and place all of them in a larger freezer bag.