Freezing Cabbage or Chinese Cabbage

Susan Reynolds, M.S.

Frozen cabbage or Chinese cabbage are suitable for use only as a cooked vegetable.

Select freshly picked, solid heads. Trim coarse outer leaves from head. Cut into medium to coarse shreds or thin wedges, or separate head into leaves. Water blanch 1 ½ minutes.

Cool promptly drain and package, leaving ½-inch head space. Seal and freeze.