Freeze white cabbage - inexpensive vegetables as a permanent supply

Freeze white cabbage - inexpensive vegetables as a permanent supply

Clean and chop the white cabbage

Before freezing the white cabbage, often also called white cabbage, must be cleaned and cut into small pieces.

  1. First remove the outer leaves. When these are withered or damaged, you can throw them away.
  2. Cut the head of cabbage into four with a sharp knife with a long blade.
  3. Cut out the stalk parts.
  4. Cut the white cabbage quarters into fine strips.

also read

  • Can white cabbage tolerate frost?
  • Fast and easy - freeze vegetables raw
  • Where and how are white cabbage stored?

Use the outer cabbage leaves

Unless the outer cabbage leaves are damaged or withered, they are far too good to throw away. Since their taste is different from the rest of the cabbage leaves, they should be frozen separately. However, it is also possible to use these sheets for other purposes:

  • in a green smoothie
  • for decorative purposes
  • for the preparation of a dish

The outer leaves are much more exposed to environmental influences, so it is very important to wash them thoroughly before processing.

Always blanch fresh strips of cabbage

Blanching deactivates enzymes that would negatively affect the taste of the cabbage, its color and the vitamin content in the freezer. It is therefore important that you take the time to take this important step.

  • Bring salt water to a boil
  • Cook the cabbage strips in portions
  • 8 to 10 minutes are enough

You should soak the blanched cabbage in ice water so that the cooking process stops immediately. Otherwise, the cabbage pieces may inadvertently become too soft. Take the white cabbage out of the ice water immediately after it has cooled down and let it drain very well in a colander. You can also use a salad spinner for this.


The tender pointed cabbage can also be frozen well, but it can only be blanched for a short time, no more than two minutes.

Spread the white cabbage strips in suitable containers

For later use it is impractical to freeze the entire amount of white cabbage in a single freezer container. So that you still know after days in which containers the white cabbage is hidden, you should label them accordingly.

Freezing cabbage dishes

In addition to the white cabbage strips, you can also freeze cooked white cabbage dishes. Leftover leftovers, but also food that has been specially cooked for the freezer.

  • Let the food cool down first
  • then immediately put in the freezer
  • Note the content and date
  • possibly different shelf life of other ingredients
  • freeze immediately

Freeze whole cabbage leaves

Whole cabbage leaves are needed for some recipes, such as cabbage rolls. It is entirely possible to freeze whole leaves, but separating them from a fresh head of cabbage is not easy.

The peeling of individual leaves works very well if the whole white cabbage is cooked a little through in hot water and thus becomes softer and more pliable. The stalk should first be cut out with a sharp knife.


White cabbage strips can be kept for eight months in the freezer. White cabbage stews, casseroles and other cooked dishes, on the other hand, should be used up within three to six months.

Thawing and Use

Ready meals are only thawed slowly. The refrigerator is the ideal place for this, but the hot kitchen is not.

You can mix strips of cabbage into a boiling dish or defrost it gently in the refrigerator.

Conclusion for quick readers:

  • Preparation: remove outer leaves; throw away if necessary
  • Alternatively: Freeze separately; Put in smoothies or dishes
  • Cutting: cut the head of cabbage into four; Remove parts of the stem; Cut the leaves into strips
  • Blanching: 8-10 minutes in salted water; put off cold; Drain
  • Tip: blanch pointed cabbage for a maximum of 2 minutes
  • Freezer container: portioning the cabbage; Label container; freeze immediately
  • Cabbage dishes: Freshly prepared and cooled cabbage dishes can be frozen
  • Whole leaves: remove the stalk; cook whole head; Peel off leaves
  • Shelf life: pure cabbage: eight months; Food: 3-6 months
  • Thawing: Gently in the refrigerator; Mix into cooking food

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