How to Blanch Cabbage (2024)

FAQs

What is the best way to blanch cabbage? ›

And blanching is easy: Simply bring a large pot of water to a boil, add the cabbage and briefly cook it—leaves and strips need just 90 seconds; wedges need about 3 minutes. Plunge the cabbage into an ice bath to stop the cooking process, then drain in a colander.

To freeze cabbage, it's a pretty straightforward process: Begin by cutting the cabbage as desired, either shaved into strips or cut into flat leaves. “For blanching, cook it in boiling water for about 90 seconds, then drain well,” says Ziata.

If you want to make stuffed cabbage leaves, you don't have to cook the leaves to make them pliable. It's a lot easier just to freeze the cabbage—an added benefit is it doesn't stink up your house.

Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.

You don't add baking soda. Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

The chilled water bath does two things: First, it dilutes and washes away those harsh flavor molecules. Second, it stops the enzyme alliinase from doing its job.

You want to cook until tender, but err on the side of caution—overcooked cabbage will turn limp and give off a less-than-pleasant smell.

If you freeze raw cabbage, you will need to use it within about one or two months after freezing. Any longer and it may start to lose texture and flavor. If you have taken the time to blanch it, you can freeze cabbage for much longer — from eight to 10 months without issue.

To freeze cabbage, cut the cabbage into quarters on a cutting board. Blanch the cabbage for around a minute and then “shock” it by adding it to a bowl of ice water. Then, add the cooled and dried cabbage to large, zip-top freezer bags.

Tips for storing cabbage

Wrapped tightly in plastic, a head of cabbage will keep for about two weeks in the crisper drawer of your refrigerator. Once cut, use cabbage within 2-3 days. Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days.

Does cabbage get soggy after freezing? ›

If you want frozen cabbage in a salad, it's best to thaw it completely and then give it a quick blanch in boiling water. This can help revive its texture, making it crisper. After blanching, plunge it into ice water to stop the cooking process, then drain and pat dry.

The leaves may also become oxidized, which means they turn a reddish-brown color, which happens when it's exposed to too much moisture. The same generally applies to cabbage, although the situation is a bit more complex since it's possible to cook or marinate cabbage in a way that allows you to freeze it.

Why are my cabbage rolls tough? after baking, then you either didn't parboil them them longer before rolling, or need to bake the rolls longer. If leaves are not pliable enough after parboiling for 1 minute, return them to simmering water another 1-2 minutes to desired softness.

Even though blanching is essential, it might cause a loss of nutritional values (water soluble vitamins, minerals, and other useful components) in the form of effluent broth.

Fresh vegetables should be blanched before freezing, drying or dehydrating. Blanch vegetables by adding them to boiling water or by exposing them to steam for a very short period of time, and then cooling quickly. Blanching is an important step in preserving vegetables for both food safety and quality.