Freeze Cabbage for No-Cook Cabbage Roll Prep (2024)

FAQs

Freeze Cabbage for No-Cook Cabbage Roll Prep? ›

The night before you want to use it, cut out the core so the leaves will peel off easily, then put the cabbage in the freezer. The next day, let the cabbage thaw out a few hours before you start to stuff the leaves.

Freezer Method

With the help of your freezer, you can put the boiling pot away and have rollable cabbage leaves as soon as you defrost the frozen head. The first step is to remove the tough outer leaves of the cabbage; then rinse and core the cabbage. Pat it dry and place the head in a zip-top plastic bag and freeze.

Wash the cabbage under cold running water and pat dry. Cut the cabbage into your desired shape and size for freezing. You can slice it it into shreds or wedges. I like to freeze shredded cabbage to add directly to recipes, since this is the most common variation of cabbage I use in cooking.

Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.

Cabbage has high levels of sulfur, which escapes when the cells break down during the freezing process. If your cabbage has started to brown, it could be a sign that it is going bad and has been in the freezer too long.

Once the cabbage is cut, whether in strips or leaves, or in any other size and shape, you can either freeze it right away or blanch it, drain it, and then freeze it. It's important to make sure the blanched cabbage is as dry as possible before frozen to avoid freezer burn.

Follow this simple tip for a no-cook way to prepare your cabbage leaves for stuffing. If you want to make stuffed cabbage leaves, you don't have to cook the leaves to make them pliable. It's a lot easier just to freeze the cabbage—an added benefit is it doesn't stink up your house.

Freezing the cabbage, like most other vegetables, changes the texture so it becomes softer.

The only vegetables we do not recommend vacuum sealing are cabbage, broccoli, cauliflower and brussel sprouts give off gases when stored. This gas will cause the bag to expand, and the vegetables will spoil. Always blanch vegetables first, then cool, dry, vacuum pack and freeze.

Frozen raw cabbage will have a better, more crisp texture when it's thawed. Just make sure to use it within 6-8 weeks of freezing. You can freeze cabbage heads whole, in halves, or in quarters. You could also go ahead and shred the cabbage first, then freeze it.

Does freezing cabbage lose nutrients? ›

Freezing food rarely changes a food's nutritional value, and if it does, these changes are very minor. The freezing process can actually help better preserve certain nutrients, like those in fruits and vegetables.

Pack tightly into containers, bags, or wrap. Make sure sealing edges are free of moisture or food. Remove as much air as possible and seal.

Ball cabbages can withstand light frosts, but if outside leaves get damaged, just peel them away and the remaining healthy leaves are good to go. Consider thinly slicing or chiffonading the leaves. Chiffonade means “l*ttle ribbons” in French. Then, sauté the cut leaves for a cooked cabbage treat.

Try to minimize any bruising of your cabbages. Any kind of cell damage makes the cabbage go by more quickly and degrades the vitamin C content. If cabbage is properly stored, it can last from 3 weeks to up to 2 months in your refrigerator. In optimum root cellar conditions, it can even last longer.

Blanch the cabbage: Blanching is a crucial step to stop enzyme activity that can cause loss of color, flavor and nutrients during freezing. Bring a large pot of water to a boil and blanch the cabbage for one to two minutes, depending on the size of the pieces.

Cabbage can be frozen in shreds, leaves, or wedges, whichever works best for you. If you don't know how you're going to use your cabbage yet, it's best to freeze it in wedges. That will allow you to cut it into whatever size you need later. Once you've decided how you want to freeze your cabbage, go ahead and cut it.

These freeze well too! But bake them first and freeze after they've cooked 2 hours and cooled. Then bake them about an hour (or more if they're still frozen) before serving. If you're going to eat your Cabbage Rolls right away, bake them for about 3 hours in total, covered tightly with foil.