
Brief boiling, called blanching, softens crisp cabbage while improving the color and tenderness of the leaves. Cabbage requires blanching before you can freeze it because the process slows flavor and color loss. Blanching also makes the leaves easier to handle when you are making cabbage rolls or other recipes that require whole leaves. The leaves develop a brighter color and wrap more easily around the filling after a short dunk it the boiling water.
Step 1
Remove the outer leaves from the cabbage head and dispose of them. Cut heads into wedges or a coarse shred for freezing, or remove the individual leaves whole for using in cabbage rolls and wraps.
Step 2
Fill a large pot with water and bring it to a boil. Set a bowl of ice water near the cooking area.
Step 3
Add up to 1 pound of cabbage wedges or shredded cabbage to the boiling water. Boil wedges for 3 minutes and shredded cabbage for 1 ½ minutes. Use tongs to hold whole cabbage leaves and submerge them individually in the water for only 30 seconds, or just until they begin to wilt.
Step 4
Remove the cabbage from the water, using a slotted spoon if necessary, and immediately submerge the cabbage in the ice water. Add more ice, if necessary, and allow the cabbage to cool completely.
Step 5
Drain the cabbage and pat the leaves dry with a towel. Use immediately or transfer to a freezer-safe storage container and store in a 0-degree Fahrenheit freezer for up to 12 months.
Related Articles

How to Blanch Kale for Freezing

How to Cut Cabbage Very Finely

How to Cook Mixed Greens

How to Steam Cabbage on the Stove

How to Steam Cook Cabbage

How to Juice a Daikon Radish

Steamed or Boiled Cauliflower

How to Make N.Y. Deli-Style Coleslaw
How to Cook Cabbage in a Microwave Oven
How to Grill Turnips

How to Make Collard Greens With Smoked ...
How to Store Brussels Sprouts

How to Roast Turnips

How to Blanch Tomatillos

How to Parboil Artichokes

How to Cook Cactus Leaves

How to Freeze Turnips & Mustard Greens
How to Freeze Bok Choy

How to Boil Celery
How to Cook Fresh Turnip Greens
References
Tips
- Blanching tenderizes and improves freezer quality for all cabbage varieties, including red and green cabbages, as well as the looser heads of Chinese and Napa varieties.
Writer Bio
Jenny Harrington has been a freelance writer since 2006. Her published articles have appeared in various print and online publications. Previously, she owned her own business, selling handmade items online, wholesale and at crafts fairs. Harrington's specialties include small business information, crafting, decorating and gardening.
Photo Credits
Stockbyte/Stockbyte/Getty Images