Freeze fresh red cabbage - this is how it's done!

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Fresh red cabbage is definitely healthier than the variant from the glass. We explain how you can freeze red cabbage and live it all year round.

Freeze red cabbage

Those who want to preserve vegetables and at the same time want to ensure that as many of the valuable nutrients as possible are left, are free to opt for freezing. So why not freeze red cabbage if it is abundant in the garden or currently cheap at the weekly market? In fact, red cabbage is easy to freeze, provided a few important rules are followed. So that the winter vegetables can be enjoyed even in summer, they must be prepared accordingly before freezing. So it's time to clean red cabbage, mince it, blanch it, put it off and so on. We provide a detailed guide below that will help you understand the steps required to freeze red cabbage.

Why is freezing red cabbage available?

Red cabbage is not only considered to be particularly nutrient-rich, but also very tasty vegetables. The fresher the red cabbage, the more nutritious it is usually. In addition, finished red cabbage from the glass or the bag was usually provided with sugar and other additives. If you want to avoid them and eat healthier foods, you can preserve fresh red cabbage in winter to enjoy it longer. In the freezer shelf of most supermarkets, frozen red cabbage in its raw form will often not be found without additives. This also speaks in favor of freezing on its own.

While the healthy cabbage in the refrigerator necessarily belongs in the vegetable compartment, it can only be stored there for a maximum of ten days. Depending on how fresh the cabbage was placed in the refrigerator and how exactly the refrigerator was set, red cabbage may even be kept in the refrigerator for only five days. The freezing is therefore of tangible advantage that a storage in the freezer or in the freezer over a period of up to six months is possible.

Freezing red cabbage - the correct procedure

In order to freeze fresh red cabbage, the cabbage must first be cleaned. The following procedure has proved successful:

  1. Separate the outer leaves from the red cabbage and discard
  2. Flush the cabbage, if it makes sense
  3. Quarter the cabbage - use a large and sharp knife
  4. Remove the stem
  5. Split the red cabbage into strips as narrow as possible (this works best across)
  6. Use a sieve to thoroughly clean the cabbage strips under running water and remove any dirt

Red cabbage is one of the strongest coloring cabbages. Therefore, it is particularly important to wear gloves and an apron when fresh red cabbage is processed in your own kitchen. Otherwise, unsightly stains on clothing may be the logical consequence. After the red cabbage has been prepared accordingly, it should be briefly steamed. This preserves the valuable nutrients, while the cabbage is optimally prepared for freezing.

Expert tip:

Anyone who is a little bit struggling with crushing red cabbage, is worried about having their fingers or wants to chop up the cabbage as evenly as possible, should rather not resort to a knife. Rather, a vegetable slicer has proven itself. With this handy tool even large amounts of red cabbage can be minced in no time. Anyone who grows large quantities of red cabbage themselves and wants to preserve them in the winter year by year by deliberate freezing should therefore consider this investment. Finally, vegetable slicers are already available for a small amount from specialist retailers.

Tips for blanching fresh red cabbage

If you want to freeze fresh red cabbage, you should first blanch the cabbage. Please take a sufficiently large pot to hand. Bring lightly salted water to a boil. Now it is important to wait until the water boils completely. Then add your head to the bubbling salt water. The cabbage should be cooked in the next step for between one and three minutes on the stove.

Following the cooking process, it is extremely important that the cabbage is quenched. Only then will the vegetables stay crisp and taste much better even after thawing. Therefore, the actual winter vegetables best again in a sieve. Then quench with cold tap water.

If the tap water did not want to be cold enough, ice water is an alternative. To do this, fill a bowl with cold water and ice cubes. In the ice bath, the red cabbage can now cool for one to two minutes. This type of quenching has proven to be particularly effective in practice. After that, the red cabbage can be frozen in principle.

In which container can I freeze red cabbage?

When freezing red cabbage, the choice of a suitable container is equally important. Because if the container is not suitable for the permanent freezing of food, freezer firing is as good as guaranteed. This would be a pity, since the freezing of fresh red cabbage is ultimately associated with the effort just described. A frost-proof container is therefore a must. Whether a fresh box or freezer bags should be used, however, is a matter of personal taste. The advantages and disadvantages of these different containers are shown below:

  • Freezer bags are cheaper
  • Food storage boxes are more environmentally friendly as they can be reused more frequently
  • Freezer bags take less space in the freezer and can be stowed easier / more flexible
  • Low-quality food boxes may take on the red color of the cabbage and discolour permanently
  • Freezer bags may freeze if not properly closed
  • Freezer bags can be labeled immediately on the bag with the freezing date

Now that the red cabbage has been transferred to a container of your choice, the freezing date should be noted on the container. This is important to ensure that the red cabbage is still really durable and edible at the time of harvesting. This can be easily checked by looking at the freezing date later. To ensure that the red cabbage freezes very quickly and evenly, it is best to use the shock freeze function.

Alternative: first cook red cabbage and then freeze

Not only fresh red cabbage that has been blanched is stable in the freezer for up to half a year. It is also possible to cook red cabbage and enrich it with the desired spices before it is preserved in the freezer.

Major advantage: After thawing, the red cabbage only has to be warmed up and can be eaten immediately as a side dish. However, the possible uses are limited, although a finished red cabbage side dish can be prepared faster later.

Incidentally, how kale was previously prepared (for example, marinated and then stewed) does not matter for freezing. However, care should be taken to freeze the cabbage in convenient portion sizes that fit your own dietary habits.

Video Board: How to Freeze Red Cabbage.

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