The best ways to freeze white cabbage for the winter at home

The rich harvest of white cabbage collected on the site is a valuable supply of vitamins for the winter. Freezing at a certain temperature and humidity will allow you to preserve the vegetable until the next season and use it for preparing first courses, casseroles, cabbage rolls and pastries.

Is it possible to freeze white cabbage?

Many varieties of white cabbage do not tolerate cold well; if harvested from the garden too late, it becomes soft, lethargic and loses its crunch. But many varieties are suitable for freezing and long-term storage. This supply will come in handy for many occasions - preparing filled pies, borscht, stews and other dishes.

How properties, taste, composition change

After defrosting, cabbage retains almost all its beneficial properties. Nevertheless, long-term storage to some extent affects the composition of the product: harmful enzymes appear in it. Therefore, before harvesting, the heads of cabbage are doused with boiling water or kept over steam for 1-2 minutes. This blanching prevents the formation of hazardous substances.

Advantages and disadvantages

Frozen cabbage stored until summer - this is a definite plus for housewives:

• the right ingredient is always at hand;
• cabbage defrosts quickly and is added to hot dishes straight from the freezer;
• does not lose beneficial properties and does not change the vitamin composition.

The disadvantages of the semi-finished product include the lack of elasticity and crunch.For example, such a product is unlikely to be suitable for fresh salads. The appearance of the vegetable also becomes less appetizing and attractive. In addition, the preparation requires a spacious freezer.

Reference. Many housewives freeze cabbage along with chopped carrots, green onions or bell peppers.

Selecting and preparing cabbage

Not only white cabbage, but also kohlrabi, cauliflower and even broccoli are suitable for long-term storage at sub-zero temperatures. Select only high-quality specimens without signs of rotting that meet the following requirements:

• without black spots and traces of mold;
• not overripe and collected on time;
• The structure of the vegetable is dense and correctly formed.

Heads of cabbage are carefully inspected for the presence of slugs, caterpillars or other insects. When defrosted, they inevitably end up in dishes, which reduces all the housewife’s efforts to zero. Therefore, before freezing, the top leaves are removed, the vegetable is rinsed with cold water, then doused with boiling water and wiped with a towel.

The best varieties for freezing

Early and mid-ripening varieties are not suitable for freezing. They turn into a soft mass and spoil the taste of the dish.

Experienced farmers recommend freezing late varieties:

• Glory 1305;
• Symphony;
• Present.
• Mara;
• Amager 611;
• table;
• Filibuster;
• Gloria;
• Baby.

These varieties are practically not susceptible to cracking, diseases, and are resistant to pests. Therefore, they are ideal for freezing, as well as pickling and storing fresh in the cold.

Suitable container

It is most convenient to place the prepared cabbage parts in disposable plastic bags.In addition, special packaging with practical locks for reusable use is available. The use of plastic containers and cling film is allowed.

Freezing methods

Freezing methods are chosen depending on the purpose.

Entirely

For whole heads of cabbage, bags or film are used. In winter, such specimens are suitable for preparing cabbage rolls. Thawed leaves do not need to be softened in hot water, as they already lose their elasticity. Carefully remove the stalk from the head of cabbage, remove damaged upper leaves, and wash in cool water. The well-dried vegetable is tightly wrapped in cling film and placed in the freezer.

Leaves

Frozen cabbage leaves are used for cabbage rolls, casseroles, and also for medicinal compresses.

Preparation takes a few minutes:

• the head of cabbage is cleaned of the upper damaged and hard leaves, washed;
• inspect for caterpillars and slugs;
• separate the sheets down to the stalk, put them in boiling water for 2-3 minutes;
• put into bags and place in the freezer.

Shredded

Many housewives prefer to freeze vegetables in this form. It is convenient and practical, the container takes up less space than whole forks. Cabbage is added to borscht or used for stewing.

Preparation:

• Clean and rinse the heads of cabbage;
• blot with a paper towel;
• chop into pieces of the desired size;
• package in prepared containers and place in the freezer.

Carrots or peppers, and sometimes semi-finished mushrooms are added to shredded cabbage.

How to freeze

Fresh cabbage is a source of vitamins and nutrients, but there are no less of them in the sauerkraut product and in the stew. If there is a large amount of prepared food, it is also put in the freezer.

Fresh

Fresh cabbage is stored at sub-zero temperatures for subsequent preparation of first courses, side dishes, and casseroles. Other fresh vegetables are added to the vegetable mixture - carrots, beets, bell peppers, and herbs. To defrost, simply place the bag on the refrigerator shelf or kitchen counter.

Pickled

Lovers of cabbage soup or aromatic pickled snacks store cabbage in this form. The product is fermented in any way until it is completely ready. Glass jars are not suitable for freezing it, as they burst at sub-zero temperatures.

A convenient way is plastic containers or leak-proof plastic bags. Sauerkraut will not lose its beneficial properties after freezing, but a cellar or insulated room is more suitable for storing it. balcony, where it does not spoil for a long time.

Stewed

Use plastic containers to freeze stews. The finished product is allowed to cool to room temperature, and the resulting juice is drained. Packaged in boxes or bags with locks.

Reference. When stewing cabbage, add a minimum of vegetable oil. This will not only help reduce calories, but also reduce fluid formation. Add this ingredient after defrosting the cabbage in a frying pan.

Shelf life

Frozen cabbage is consumed before the beginning of summer, and with the appearance of the first harvest of young vegetables, semi-finished products are disposed of. The optimal storage temperature is from -15 to -18°C. Thawed cabbage cannot be re-frozen or stored in the refrigerator.

How to defrost correctly

Semi-finished products are added directly from the freezer to borscht, solyanka or other hot dishes. Do not use a microwave or hot water to speed up defrosting.

Where to apply

Cabbage prepared for the winter makes it easier for housewives to prepare borscht, cabbage soup, as well as casseroles, vegetable stews and everyone’s favorite cabbage rolls (including lazy ones). Shredded heads of cabbage are a ready-made option for filling pies, dumplings and pies.

This is interesting:

Proven ways to store Savoy cabbage for the winter at home.

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In what form and how to properly freeze Brussels sprouts for the winter in the freezer.

Conclusion

It is recommended to freeze white cabbage for the winter in several ways - heads, leaves or shredded. Each housewife chooses the appropriate method, taking into account the capabilities of her own freezer. The vegetable retains its beneficial properties and vitamins and is suitable for preparing first and second courses.