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Can You Freeze Red Cabbage?

The question often arises whether you can freeze red cabbage if there are leftovers from Christmas dinner. The vegetables are a wonderful accompaniment to roast goose or game dishes. If you want to freeze cooked red cabbage, just proceed as you would with any other ready-made meal: let it cool down, transfer it to freezer-safe containers or bags, and place it in the freezer. Once cooked, you can freeze the food twice, but at the expense of flavor and texture. If you cook and freeze red cabbage, the vegetable will keep for about six months.

Freezing raw red cabbage – you should pay attention to this

If you have bought larger quantities and would like to freeze fresh red cabbage, this is also possible in principle. However, after thawing, the cabbage is no longer as crisp and nutritious – this also applies to legumes and other types of cabbage, for example. Also, read the expert answer to the question “Can all vegetables be frozen?”. If you want to freeze raw red cabbage, you should definitely clean, wash and finely chop it, for example with a kitchen grater or machine. Then freeze the cabbage strips in portions, if possible with the quick-freeze function – this way the vitamins and taste are best preserved. Then cook the vegetables as usual for further processing. Freezing raw is recommended if you like your herb very soft.

A good balance: blanch and freeze red cabbage

Blanching the red cabbage and then freezing it is a sensible compromise for reconciling freshness, aroma, and shelf life. In this way, the red cabbage is ready to eat quickly and retains its bite and intense color. To blanch, simply place the chopped cabbage in boiling salted water for a few minutes, shock in ice water, and drain well into freezer bags. To prepare it, simply heat the red cabbage with a little water until it has the desired consistency.

Regardless of whether you freeze red cabbage raw or cooked, the question of suitable containers arises. If plastic cans and bags are not to be used for environmental reasons, there are good alternatives. Freezing without plastic is possible, for example, in glasses.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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