cabbage's structure tends to break down on freezing.It won't be as good as the fresh cabbage, but biching will help to preserve it better.If you're okay with that, here is how to freeze a lot of cabbage.
Step 1: Pick a cabbage.
It needs to be clean and fresh.
Step 2: Coarse outer leaves should be removed.
These should be composted or discarded.
Step 3: The cabbage base has leaves on it.
Pull the leaves away from the cut line with a knife.
Step 4: The water should be brought to the boil.
The leaves should be Blanch for 1 1/2 minutes.The whole cabbage should be blanched in batches rather than at once.
Step 5: Put the bowl of ice water in the dishwasher.
This stops the cooking.
Step 6: The leaves need to be drained.
If you have excess water, shake it off first.To drain, place on absorbent paper or wire rack.
Step 7: Pack into bags or containers.
It's a good idea to leave room for expansion, about 1.5 cm/ 1/2 an inch.If using a bag, remove as much air as possible.The leaves can be arranged on a cookie sheet lined with paper and frozen.
Step 8: The container or bag should be sealed.
The package needs to be labeled and dated.Put it in the freezer.
Step 9: Don't use.
The frozen leaves can be used in soup and other dishes.They can be used to make cabbage roll dishes.
Step 10: Pick a cabbage.
It needs to be clean and fresh.
Step 11: Coarse outer leaves should be removed.
These should be composted or discarded.
Step 12: Cut the cabbage.
Either cut the cabbage into wedges or shred it.
Step 13: Blanch as for method one.
When the cabbage is cut down, there will be more space for you to blanche a little more.If you have wedges, blanche them for three minutes.
Step 14: The cabbage should be blanched.
Put the excess water in a strainer and let it go.Once the water has dripped off the cabbage can be spread on a paper towel.
Step 15: The package and seal are the same.
Resealable bags can be used in place of re-boilable bags.
Step 16: You can use the cabbage.
This can be added to soups, cabbage, stew, stir-fries, and so on.As needed.thaw before adding or add frozen to the cooking dish.If you want shredded cabbage to be used in stir-fry, it's best to thaw in the refrigerator.It is not everyone's opinion that thawed frozen cabbage works well for coleslaw.If it happens, use it in a cooked dish.
Step 17: Only fully fermented sauerkraut can be used.
Step 18: You can put the sauerkraut in a freezer-proof container or freezer bags.
Step 19: To allow for expansion when frozen, leave a space at the top of about 1-2 inches.
If you use bags, push as much air as possible.
Step 20: The bags need to be sealed.
The label and date are important.
Step 21: Put it in the freezer.
The sauerkraut can be kept for up to 12 months.
Step 22: Use.
If you want to use the amount in the refrigerator, thaw it.