Known for its vibrant color and crunch, Red Cabbage is delicious as part of a dinner, used in stir-fries & slaws, or added to stews, soups and hotpots. But there’s one BIG problem: it’s only in season for a short time. So, how can you store it year-round? You freeze it, of course!
Can You Freeze Red Cabbage?
Yes, you can freeze red cabbage for up to 3 months. We recommend blanching red cabbage before freezing it. This will help to prevent flavour loss and texture changes .(**Full Instructions Below – Preparation (Cooked & Uncooked), Thawing, Etc**)
Do Does Red Cabbage freeze well? Yes
Can you refreeze Red Cabbage? No
How to Freeze Red Cabbage
You have a few options when it comes to freezing red cabbage:
– Raw
– Cooked
– Shredded
– Wedges
How you plan on using it after defrosting should determine which method you choose.
If you’re unsure, cutting it into wedges is the best option. This gives you the most versatility later on.
So let’s delve into how you freeze red cabbage:
Raw Red Cabbage:
- Prepare the Cabbage: Remove any outer leaves that are wilted or damaged. Rinse the cabbage under cold water and pat it dry with a clean towel.
- Cut and Shred: Chop the cabbage into wedges if you prefer larger pieces or shred it for easier use in recipes like slaws (blanching times will differ; see “Wedges” & “Shredded”sections below for detailed instructions).
- Blanch: Boil a large pot of water. Add the cabbage pieces or shreds and blanch for 1-3 minutes. This step helps to preserve the color and texture.
- Cool Quickly: Immediately transfer the blanched cabbage to a bowl of ice water to stop the cooking process. Let it cool for the same amount of time as it was blanched.
- Drain and Dry: Thoroughly drain the cabbage and pat it dry.
- Label Container: Label your container with the contents & date. (It’s much easier to label your baggie before you put the food in.)
- Package & Freeze: Place the cabbage in freezer bags or airtight containers. Remove as much air as possible to prevent freezer burn.
Cooked Red Cabbage:
- Cool & Dry Completely: Allow the cooked red cabbage to cool to room temperature after cooking. Pat dry to remove any remaining water. This is essential to avoid condensation in the freezer bag. (This is KEY…it must be cooled and dry or you’ll have a giant block of cabbage later on after freezing.)
- Portion: Divide the cabbage into meal-sized portions for easy use.
- Label Container: Label your container with the contents & date. (It’s much easier to label your baggie before you put the food in.)
- Package & Freeze: Transfer the portions into your freezer bags or airtight containers. Remove excess air to prevent freezer burn. Place in the freezer.
Wedges:
- Prepare and Blanch: Cut the cabbage into wedges. Blanch in boiling water for 2-3 minutes.
- Cool and Dry: Cool quickly in ice water, then drain and dry thoroughly.
- Label Container(s): Label your container with the contents & date. (It’s much easier to label your baggie before you put the food in.)
- Package & Freeze: Wrap each wedge in plastic wrap, then place in a freezer bag or container.
Shredded Cabbage:
- Shred and Blanch: Shred the cabbage, then blanch in boiling water for 60-90 seconds (this will depend on the thickness of your shreds).
- Cool and Dry: Cool in ice water, drain, and dry.
- Flash Freeze: Place the cabbage on a baking sheet and freeze it. During this part of the process, ensure the cabbage wedges or leaves do not touch. You can also wrap the leaves into balls to freeze in portions if desired.
- Label Container(s): Label your container with the contents & date. (It’s much easier to label your baggie before you put the food in.)
- Package & Freeze: Place shredded cabbage in freezer bags or containers.
Can You Freeze Raw Red Cabbage?
You can!
We’ve got the full instructions above.
How to Freeze Braised Red Cabbage
Braised cabbage is a delicious method of cooking and eating this colourful vegetable and the great news is that braised cabbage can be frozen for up to 3 months also using the following method:
- Cook: Braise your cabbage using your favourite recipe.
- Portion into Bags: Portion out the braised red cabbage and pop each portion into a separate freezer bag. Squeeze out any excess air.
- Freeze: Seal and then label the bag with the contents and the date. Pop the freezer bags into the freezer and freeze.
3 Tips for Freezing Red Cabbage
Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing red cabbage to have the best results:
Blanching Is KEY
Always blanch cabbage before freezing. It may take a little extra effort but this step preserves flavor, color, and texture.
Avoid Overpacking
Don’t overpack your freezer bags or containers. Leave some room for expansion and make sure the bags are flat to freeze evenly & efficiently use freezer space.
Use Within a Year
For best quality, use frozen cabbage within 10-12 months. It may still be safe to eat beyond this period, but the texture and flavor might deteriorate.
How Long Can You Freeze Red Cabbage?
Red cabbage is best used within 10-12 after freezing. After this, you’ll notice a degradation of flavour, texture, and color.
Freezer-Friendly Cookie Recipes
Try out one of these delicious recipes that are perfect for freezing:
How Do You Defrost Red Cabbage?
How you thaw out your red cabbage will depend on how you plan to use it and how you froze it. For many recipes or meals, you won’t need to defrost it at all!
If you are planning on cooking it as a veg to add to a meal then you can cook it from frozen. The best way to do this is to use shredded frozen cabbage. You just need to pop the frozen cabbage into a steamer or pot to cook.
Raw Red Cabbage:
- In the Refrigerator: Transfer the cabbage to the refrigerator and allow it to defrost overnight. This method ensures even thawing and maintains the texture.
- In Cold Water: For a quicker method, place the sealed bag in a bowl of cold water, changing the water every 30 minutes until thawed.
Cooked Red Cabbage:
In the Microwave: If you’re in a hurry, you can use the microwave. Place the cabbage in a microwave-safe container, cover loosely, and defrost on the defrost setting. Stir occasionally to ensure even thawing.
In the Refrigerator: Place the frozen cooked cabbage in the refrigerator and let it thaw overnight.
Can You Refreeze Red Cabbage?
Yes, but it’s not recommended. You can thaw and refreeze red cabbage only if it’s been kept at or below refrigerator temperatures during thawing.
WARNING
There is an increased risk of foodborne pathogens if you refreeze partially thawed raw or blanched vegetables.
It’s not worth the risk to your health. We strongly recommend NOT thawing and refreezing it.
Does Red Cabbage Freeze Well?
Whilst red cabbage does freeze fairly well, you might find that there is a little change in texture but as long as you blanch it before freezing it should still taste fantastic and cook up well.
Most people can’t tell the difference between cabbage that has been frozen or cabbage that is fresh once it has been cooked.
Related FAQs
If you’ve still got questions about freezing red cabbage or cabbage in general, then these may help:
The issue when freezing coleslaw is not the vegetables but the dressing. Many dressings, especially those made with a mayonnaise element, will split and become quite grainy, which means coleslaw doesn’t freeze well. To learn more, check out our dedicated article on freezing coleslaw.
Yes, shredded red cabbage can be frozen but you will need to blanch it for 90 seconds before draining and freezing it.
Red cabbage can be stored in the refrigerator for up to 1-2 weeks. Keep it in a produce drawer or a sealed container to maintain freshness. However, once cut, it will need to be used within 3 days.
Frozen red cabbage is best used in cooked dishes like soups, stews, and casseroles. The texture may be less crisp, so it’s ideal for recipes where texture is less critical.
If the cabbage has developed an off smell, discoloration, or ice crystals larger than the size of a pea, it may be past its prime. Check for any signs of freezer burn or changes in texture.
This afternoon I have frozen 4 red cabbages as per the instructions, into wedges. Unsurprisingly they lost their beautiful red colour and are now blue. Should the instructions have included the addition of white wine vinegar?
I freeze and vac-packed, pickled red cabbage which has been blanched in pickling juice. Retains its colour and holds its pickling taste for a very long time in the freezer. Can then be added to other cooking to complement many varied preferences.
Thanks, Anthiny! You’ve nailed it by reiterating our #1 Tip (above): Blanch them to preserve colour and flavour!