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Can You Freeze Red Cabbage?

  • 10 min read

If you happen to have a garden, you may be thinking about what to do with all your cabbage. Cabbage is something you can keep for about two months, but if you freeze it, you can keep it for a lot longer. Can you freeze red cabbage? Continue reading for answers.

You can freeze red cabbage with minimal loss of quality and color. You cannot, however, store it long enough to need freezing. Red cabbage will only keep for a week or two in the refrigerator before it starts to change color and lose its crispiness.

Generally, if a vegetable is hardy, it can be frozen. There are exceptions to this, though – celery and parsnips, for instance, will become much too soft after being cooked from frozen, so they aren’t as good candidates for freezing.

It is a vegetable that you can have in your kitchen. It can be used in salads, casseroles, soups and can even be chopped up and served as a side dish to meat and potatoes. Many different recipes call for red cabbage. However, some require a small amount of red cabbage.

What Is Red Cabbage?

What Is Red Cabbage Red cabbage is one of the varieties of cabbage. Sometimes also called blue or purple cabbage, the edible leaves can make red slaw and salads, and many other dishes. The color comes from a pigment in the red cabbage called anthocyanin, which changes color depending on what acid or alkali it has been exposed to. So, for example, if you were to cook it with vinegar, it would turn pink, with lemon juice blue and with tomatoes orange.

Red cabbage contains vitamin K, folate (one cup contains 11 percent of your daily needs), fiber, and potassium. In addition, one cup of red cabbage contains only 28 calories and is fat-free.

Red cabbage is a nutrient-dense vegetable. Two cups of chopped red cabbage contain almost exclusively water but only 44 calories. A single cup of red cabbage provides 85% of the daily recommended amount of vitamin K and about a quarter of the intake for vitamins C, A, and B-6. It is also rich in anthocyanins, a flavonoid that can protect against numerous diseases, including cancer, heart disease, and Alzheimer’s.

It is indeed a red-violet color. Red cabbage is available year-round, but the peak season is March through May and September through January. 

How to Freeze Red Cabbage

Freezing red cabbage is easy to do. There are 2 methods: freezing with and without blanching. Both processes are very simple and will give you great frozen red cabbage.

Freezing red cabbage with blanching

To freeze red cabbage with blanching:

  1. Wash and chop the red cabbage, including the core.
  2. Bring a large pot of salted water to a boil.
  3. Add chopped red cabbage, blanch for 3 minutes, and drain. 

Flash the red cabbage with cold water to keep it from cooking, then drain well. Next, put the red cabbage onto a baking tray, spread out into a thin layer, and freeze for about two hours before putting it into airtight containers in your freezer.

Freezing red cabbage without blanching

You can easily and safely freeze red cabbage without blanching it first – saving you plenty of time. Just follow these three simple steps: 

First, wash the cabbage and cut it into quarters, removing the core from each quarter, then slice it in strips as thin or thick as you prefer. Next, pack each sheet into freezer bags, removing as much air as possible before sealing. 

Finally, label the bag and stash it in your freezer. 

To properly freeze red cabbage, first, use paper towels to dry the leaves well. Then, cut the cabbage into small pieces and place them in a freezer-safe plastic bag. Finally, press all of the air out of the bag and seal it before placing it in your freezer.

However, when you’re ready to cook with your frozen cabbage, thaw it in the fridge overnight or run its bag under warm water for a few minutes. Then Pack enough frozen cabbage into each bag to make one batch – that way, you won’t have to thaw more than you need

Furthermore, label each bag with the amount of cabbage inside (1/2 lb is a good starting point), and when you put it in the freezer – this way, you can rotate your stock to make use of the oldest vegetables first.

Can You Freeze Cooked Red Cabbage?

Can You Freeze Cooked Red Cabbage Yes, you can freeze red cabbage but be sure to cool it first, store it in freezer bags and remove as much air as possible. Then, to use, thaw overnight in the refrigerator or under cool running water before using.

For an easier process, try freezing your cooked cabbage in small portions, such as a serving size. It makes it easier to reheat and eat in small meals when you want them. Try freezing your cooked cabbage in small portions, such as a serving size. It makes it easier to reheat and eat in small meals when you want them.

Furthermore, you can freeze all cooked vegetables for 3-4 months with no loss in flavor. Many vegetables are blanched before freezing, which allows for longer shelf life and bright color, but cooked vegetables do not need to be blanched first. 

Make sure vegetables are cool before placing them in an airtight container or plastic freezer bag. Raw root vegetables (carrots, turnips) and hard squash can also be frozen, requiring blanching first.

Can You Freeze Braised Red Cabbage?

You can freeze braised red cabbage, but the texture will be soft. You can reconstitute it quickly in the microwave or on the stovetop if you like. You can refrigerate leftover braised red cabbage for up to a week before freezing. When frozen, red cabbage will keep its freshness for about 9 months.

To freeze braised red cabbage, first divide the cabbage and liquid into freezer bags or airtight containers, allowing room for the contents to expand as they freeze. Next, press the air from the bags before sealing them and attaching a label containing the date. Next, place your container or bag of braised red cabbage in the freezer, where it will stay fresh for 6 to 8 months.

Can You Freeze Red Cabbage and Apple?

It will depend on the quality and freshness of cabbage you have available, but if the cabbage is crunchy and fresh, chances are freezing it will not ruin the texture or taste. However, if the cabbage is wilting, mushy, or yellowing, then freezing it will certainly cause it to go bad.

You can easily freeze red cabbage and apples. However, before freezing, be sure to clean the red cabbage and apple completely and save them in proper packaging to prevent damage. 

To do this, simply slice the cabbage into shreds and apple dice and dry. Then blanch for 4-6 minutes in boiling salted water. Drain, cool under cold running water, drain again and pack into airtight freezer containers.

However, the texture of cooked cabbage may change due to the fact that cabbage is mostly water. Therefore, be sure to store cooked cabbage in an airtight container and place it in the coldest part of your freezer.

Can You Freeze Red Cabbage Slaw?

Can You Freeze Red Cabbage Slaw You can freeze red cabbage slaw if you want to prepare a large portion in advance and then freeze it until needed. To freeze any slaw recipe, place the finished slaw in an airtight container or tightly cover with plastic wrap and also use foil to seal.

To avoid having a soggy salad after freezing, you should not add any dressing to the salad before freezing it.

However, red cabbage can be frozen, either grated or shredded. The freezing method you choose depends on how you will use the cabbage later. If you use it in a cooked dish after it is thawed, grate the cabbage and freeze it wrapped tightly in plastic freezer bags. Shred the cabbage before freezing it in freezer bags for salads or slaws.

Can You Freeze Raw Cabbage?

Yes, you can freeze raw cabbage because it is 90% water. The best way to freeze shredded cabbage is to blanch first by submerging it in boiling water for 2.5 minutes before freezing in a freezer-safe container for up to 6 months.

It’s best to cook cabbage before freezing, but make sure you blanch it first if you decide to freeze it raw. That helps retain taste and texture, so your cabbage won’t become tough after thawing.

To blanch raw cabbage, bring a large pot of water to a boil. Then put the cabbage in the boiling water and keep it there until it’s bright green and tender for about 5 minutes. 

Next, transfer the cabbage to a bowl of ice water and let it cool until completely cold. Next, drain the cabbage in a colander, then transfer it to freezer bags (squeeze out as much air as possible). You can freeze for up to 9 months.

How to Use Braised Red Cabbage with Apple Cider Vinegar

You can finish your braised red cabbage with a bit of apple cider vinegar for zipping and tang. Follow this tip: For every 4 cups of cooked red cabbage, use 1 tablespoon of apple cider vinegar. The braising liquid from the cabbage should be slightly tart but not overly acidic. Add just enough vinegar to get the proper taste without overpowering the dish.

This incredible braised red cabbage with apple cider vinegar is an excellent side dish that can bring a lot of nutritional value to your meal. It makes the perfect side dish for fall and winter! Braised red cabbage with apple cider vinegar is a flavorful and excellent side dish to serve any time. Every serving packs a hearty dose of antioxidants, vitamin C, and iron.

Conclusion

Can you freeze red cabbage? You can freeze red cabbage and successfully use it in your dishes without any negative impacts, but you will want to consider a few elements before doing so. First, ensure that you have the proper storage space for these ingredients. You’ll also have to alter any recipes that call for cooked red cabbage to accommodate that the vegetable has been frozen. 

That isn’t an arduous task, though most home cooks aren’t used to editing recipes like that. Still, it won’t be too hard. But if you end up with a supply of frozen red cabbage and don’t know what to do with it, remember to work slowly and gradually as you incorporate the newly-frozen vegetable back into your diet with your future cooking endeavors.