I spent some time yesterday afternoon freezing our cabbage. This is an easy job that requires little expense other than freezer bags. You may be wondering why I would freeze cabbage. After all it is cheap in the grocery store. The reason I do it is it is cheap and convenient to put up our own. Plus I know that there won't suddenly be a cabbage recall due to some nasty disease. I like to know where my food has been and who has handled it. Let's get started....
First, select solid green heads with crisp leaves. Wash and discard the coarse outer leaves. Cut the head into wedges. While doing this, cut out the core. Scald wedges in hot boiling water for 3 minutes. Cool. (I cool mine in a sink full of cold water). Drain and pack into freezer bags. (I use either quart size bags or gallon size bags). Freeze.
I use this cabbage to add to soups of all kinds. It is a great addition to any vegetable soup. You don't even have to thaw it...just grab out the amount you want and add it straight to the pot.
I also use frozen cabbage to make Fried Cabbage. Take the frozen cabbage and let it thaw for a bit. Place in skillet with about 2 tablespoons butter or bacon grease. Add about 1/4 cup of water so it doesn't burn. Cook on medium high stirring often. I use a couple of tablespoons sugar, salt, and pepper to add some flavor during the cooking time. When the cabbage is almost done, I sprinkle some Cayenne Pepper on it to add a bit of zing!!
grace and peace,