Even though the cabbage worms have found their way to my cabbage bed, I’ve found that once I’ve peeled away several layers of outer leaves, there is still a nice amount of salvageable head inside. If you plant a lot of cabbage and it all comes in at once, it’s best to harvest it at its prime rather than leave it there to pick when you need it. The longer you leave cabbage in the garden, the more chance for insects to ravage it.
Freezing cabbage is a super easy way to preserve it for future use. It only takes a few steps, and will be ready to sauté or toss into a soup or your favorite dish at your convenience. It won’t be good to eat straight, like some people do with fresh cabbage, but it’ll be great for cooking with.
How To Freeze Cabbage
Yes. There are holes in my cabbage. In my world there’s rarely such a thing as a perfect cabbage. But that’s quite alright. I figure, if the bugs are eating it then I know it’s safe for me to eat.
The first thing you’ll wanna do is strip off the first set of outer leaves, or continue stripping leaves until you’ve discarded all of the yucky ones.
If you’re working with home grown cabbage, cut the stem off. Next, soak them in a sink full of cold water with about 1/4 cup (more or less) of salt. This will cause any cabbage worms that may still be in there to die and come loose from the cabbage. I let mine soak for about 15 min.
Cut the cabbage in half, right through the stem. Do not remove the stem or the heart of the cabbage or the pieces will all fall apart.
Cut your cabbage into quarters, through the stem as shown. Examine the interior of home- grown cabbage to make sure there aren’t any little critters in there still. You might wanna spray water through the middle just to be sure.
It really helps to have a blanching basket to lower the cut cabbage into a pot of boiling water. Otherwise, you can just dump it in there and fish it out with a slotted spoon when it’s done.
Blanch the cabbage for 2 min.
Quickly remove the cabbage from the boiling water, and dunk it in a pot or large bowl of very cold water to stop the cooking process. You don’t want to fully cook your cabbage, or it’ll get mushy. Allow it to sit in cold water for about 2 min.
Drain it off well.
Pack cooled, drained cabbage chunks into ziploc bags, removing as much air as possible. I don’t have any fancy gadgets for this, so I just use a straw to suck the air out. Only pack as much in each bag as you think you’ll use in one recipe. You might want to use smaller bags for freezing half of a head at a time.