How to freeze cabbage

You can freeze cabbage either raw or cooked. As vegetables go, cabbage freezes well, not altering the flavour or texture much in the process. There are 400 varieties of cabbage worldwide, and thankfully you handle them identically when it comes to freezing.

If you’re freezing raw cabbage you have the choice of blanching it first or freezing it as it is, with blanching extending the storage time and keeping cabbage crunchy. In either scenario it’s worth preparing cabbage before freezing so that it’s ready to cook straight from the freezer, speeding up the freezing, defrosting and cooking times.

Unless you’re cooking for a large group of people, it’s unlikely you’ll use a whole cabbage for a single dish. Recipes often ask for half a cabbage or a wedge of a cabbage, leaving a good amount leftover. Save money and reduce food waste by freezing surplus cabbage for another serving of nutritious, tasty, leafy greens.

Leafy green cabbage pictured in an organic farm

The best way to freeze cabbage

Prepare raw cabbage for freezing by slicing off a thin disc from the base, then balance the globe on that flat base to cut the cabbage into quarters. Trim and discard any thick sections of core, then shred the cabbage by cutting across each quarter. Give the cabbage a good rinse, ideally submerging it in water and rinsing again to thoroughly remove any dirt.

To blanch cabbage before freezing, bring a pan of water to the boil and prepare a large bowl of cold water with ice. Once the water comes to the boil, drop the shredded cabbage into the water and cook for about 90 seconds. Using tongs or a slotted spoon, promptly transfer the cabbage to the bowl of ice water for a further two minutes to stop it from cooking. Drain the blanched cabbage and allow it to dry before freezing.

Open-freeze blanched cabbage by spreading it out on a non-stick baking sheet or one lined with baking parchment, and freezing until solid. Once the blanched cabbage is fully frozen it can be transferred to a freezable container or plastic food storage bag for up to nine months.

Seel raw cabbage in a freezable container or a plastic food storage bag, pushing out as much air as possible to prevent freezer burn. Raw cabbage can be stored frozen for up to two months.

Cooked cabbage can also be frozen. Allow the cooked cabbage to cool to room temperature before storing in a freezable container or plastic food storage bag for up to three months.

Label the storage bag or container before you put it in the freezer, including what the product is, the date it is being frozen and the date it needs to be consumed by.

Unrecognizable male searching freezer drawer for food

How to thaw frozen cabbage

In many cases you won’t need to thaw frozen cabbage as it can be added directly to whatever you’re cooking, be it boiling, stir-frying, stewing, roasting etc. There are some instances where cabbage needs thawing before cooking, such as with cabbage rolls, where the cabbage leaf is stuffed with meat and rice before cooking. Cabbage will also need to be thawed if you’re using it raw such as for coleslaw or salad. Defrosting cabbage fully in the fridge overnight, or about eight hours, will help maintain its texture. If you’re short of time you can defrost cabbage in the microwave on the defrost setting, however this can break down the vegetable’s cell walls, reducing its crunchiness.

Frequently asked questions

Do you need to blanch cabbage for freezing?

You don’t need to blanch cabbage before freezing but it has the added benefit of extending the storage time and preserving any of the cabbage’s crunchiness.

Is it better to freeze raw or cooked cabbage?

To maximise the length of time cabbage can be frozen it’s better to freeze blanched cabbage, which can last up to nine months in the freezer.

Can you buy frozen cabbage?

Buying cabbage that’s already frozen is likely to last longer in the freezer than if you freeze it yourself. Frozen vegetables can be cheaper than fresh vegetables, and with frozen chopped or shredded cabbage you can take out what you need, when you need, leaving the rest for future meals.