The first step is to thoroughly wash and rinse the cabbage head before freezing it, whether it is cooked, blanched, or raw. Put it in cold water and soak it for two to three hours. To get rid of as much liquid as you can, put it in a colander.

Raw cabbage can be frozen whole, sliced, chopped into quarters, or shred.

For 6 to 8 hours, place the cabbage in the freezer on a sheet pan or in a baking dish.

The frozen cabbage should be divided into parts and placed in airtight containers or carefully wrapped in plastic wrap. Put the date on a label or the bag itself.

For up to two months, store frozen raw cabbage in the freezer.