✔ Updated · blanched and unblanched methods, times and how to cook it from frozen
Yes, you can freeze cabbage, raw or cooked, which is brilliant when you've bought a giant head for one recipe.
Yes. The best way to freeze cabbage is to cut it into wedges, shreds or leaves, blanch it in boiling water (1 1/2 minutes for shreds or leaves, about 3 minutes for wedges), chill it in ice water, dry it and freeze it in airtight bags. Blanched cabbage keeps 9 to 12 months. Unblanched cabbage can be frozen too, but use it within about 1 to 2 months. Frozen cabbage is best for cooking, not raw slaw.
- Blanched: 9 to 12 months at 0°F for best quality.
- Without blanching: about 1 to 2 months before flavor and color fade.
- Cooked cabbage dishes: 2 to 3 months.
- Use it for: soups, stews, stir-fries, cabbage rolls and braises.
Blanching keeps the best color and flavor, but you can skip it if you'll use it within a couple of months.
How to Freeze Cabbage (Blanched)
Blanching stops the enzymes that turn frozen cabbage dull, limp and bitter. It takes about 10 minutes and gives the longest freezer life.
- Choose a firm, fresh head with crisp, bright leaves. Remove tough or damaged outer leaves.
- Wash and cut: rinse, then cut into thin wedges (keep a little core to hold them together), coarse shreds or separate leaves.
- Boil water: bring a large pot of water to a rolling boil, about 1 gallon per pound of cabbage.
- Blanch: 1 1/2 minutes for shreds or separated leaves, about 3 minutes for thin wedges. Start timing when the water returns to a boil.
- Chill: plunge into ice water for the same amount of time to stop the cooking.
- Dry well: drain and pat dry, or spin shreds in a salad spinner. Extra water turns into ice crystals.
- Pack: portion into freezer bags, press out the air, lay flat and label with the date.
- Freeze at 0°F. For loose shreds, freeze on a tray for 1 to 2 hours first, then bag.
How to Freeze Cabbage Without Blanching
Yes, you can freeze cabbage without blanching. It is faster and works well for cabbage you plan to cook within 1 to 2 months. After that it tends to lose color, pick up off-flavors and get freezer burn sooner than blanched cabbage.
- Wash the cabbage and dry it completely.
- Shred, chop or cut it into wedges, or separate whole leaves for cabbage rolls.
- Spread on a parchment-lined tray and freeze until firm, 1 to 2 hours.
- Transfer to freezer bags, press out the air, label and freeze. Use within about 1 to 2 months.
How Long Does Frozen Cabbage Last?
| Cabbage | Freezer (0°F) | Fridge |
|---|---|---|
| Raw, blanched | 9 to 12 months | Not applicable |
| Raw, not blanched | About 1 to 2 months | Whole head: 1 to 2 months; cut: 3 to 5 days |
| Cooked cabbage or soup | 2 to 3 months | 3 to 4 days |
| Cabbage rolls | About 3 months | 3 to 4 days |
| Vinegar-based coleslaw | About 1 to 2 months (softer when thawed) | 3 to 5 days |
| Mayo-based coleslaw | Not recommended | 3 to 4 days |
How to Use Frozen Cabbage
Freezing softens cabbage, so it is best cooked. Add it straight from frozen to soups, stews, braises, stir-fries and casseroles; it will cool the pan, so allow a few extra minutes.
For cabbage rolls, freezing is a shortcut: thawed whole leaves become soft and pliable without boiling. Thaw in the fridge overnight. Thawed cabbage is too limp for crisp raw salads or slaw.
Can You Freeze Red Cabbage and Other Types?
Yes. Red, green, savoy and napa cabbage all freeze the same way. Red cabbage may bleed color into the blanching water; a splash of vinegar in the water helps keep it bright. Napa and savoy cabbage are more delicate, so blanch them for about 1 minute.
Common Mistakes
- Freezing wet cabbage: excess water forms ice crystals and freezer burn. Dry it well.
- Over-blanching: boiling too long makes the cabbage mushy after thawing.
- Freezing whole heads: they freeze unevenly and are hard to use. Cut into portions first.
- Expecting crunchy slaw: frozen cabbage is for cooking, not raw salads.
- Not labeling: write the date so you use it within the recommended time.
Keep Exploring
Got cabbage to use up? Make a quick creamy coleslaw or quick pickled red cabbage. More freezer guides: can you freeze courgettes and can you freeze cucumbers.
Frequently Asked Questions
How do you freeze cabbage without blanching?
Wash and dry the cabbage, cut it into shreds, wedges or leaves, freeze it in a single layer on a tray until firm, then pack it into airtight freezer bags with the air pressed out. Unblanched cabbage keeps its best quality for about 1 to 2 months, so use it in cooked dishes soon.
How long do you blanch cabbage for freezing?
Blanch shredded cabbage or separated leaves for 1 1/2 minutes and thin wedges for about 3 minutes in boiling water, timing from when the water returns to a boil. Then chill in ice water for the same time, drain, dry well and freeze.
Does frozen cabbage get mushy?
It softens because ice crystals break the cell walls, so thawed cabbage is limp rather than crisp. That is why frozen cabbage works best in cooked dishes such as soups, stews, stir-fries and cabbage rolls, and not in raw coleslaw or salads.
Can you freeze cooked cabbage?
Yes. Let cooked cabbage, cabbage soup or cabbage rolls cool, refrigerate within 2 hours, then freeze in airtight containers for 2 to 3 months. Thaw in the fridge and reheat until steaming hot, 165°F, before serving.
Can you freeze a whole head of cabbage?
You can, but it is not ideal. A whole head freezes unevenly, takes long to thaw and must be used all at once. Cutting it into wedges, shreds or leaves first lets you blanch it properly and take out only what you need.
