Freeze Red Cabbage – That’s How it Works

This is how red cabbage stays fresh

You have three options for freezing the red cabbage: you freeze the cabbage untreated, you blanch it, or you prepare the vegetables ready to eat before they go into the freezer. Choose the last option, but do not put the warm food in the freezer right away. Wait until it has completely cooled down.

• Basically, you always process freshly harvested fruit or vegetables immediately. The longer the food stands unprocessed in the corner, the more of its valuable nutrients it usually loses.
• The red cabbage will keep in the fridge for about ten days. You can store the cabbage in the freezer for about six months.
• In winter, the red cabbage can also be stored well in a dark, cool room, such as the basement, for a few weeks.

Freeze red cabbage – that’s how it works

Blanching is the best option for many vegetables when you want to freeze them. The red cabbage is no exception. When blanching, all nutrients are largely retained. The same applies to the aroma and the characteristic color of the red cabbage. In addition, the vegetables stay nice and crunchy.

• Before you start blanching, prepare the red cabbage: remove the outer leaves and cut the cabbage in half. Then cut off the stalk and then cut the red cabbage into eighths. Now the vegetables can easily be cut into fine strips.
• First, clean the vegetable strips in cold salt water. Meanwhile, heat a pot of salted water in which to blanch the red cabbage.
• The vegetable strips remain in the boiling hot water for about two minutes before you shock the red cabbage in ice water.
• After the blanched red cabbage has dried well, it is portioned into freezer containers or bags.
• If blanching the red cabbage is too much work for you, freeze the vegetables raw. After you have prepared the red cabbage as already described, chop and clean it.
• Then put the finely chopped red cabbage in freezer boxes or freezer bags. However, the red cabbage loses its bite, which is retained during blanching.
• Tip: before you get to work, protect your clothes and hands. The color of the red cabbage is difficult to remove later.