How to blanch cabbage for freezing?
Food gets spoiled, normally due to the cellular activity undergoing in presence of water. So, it is advisable to freeze your food and store so that this cellular activity may stop when the water in the food items freeze. But freezing ‘for not to be spoiled’ is not applicable in the case of vegetables due to the presence of certain enzymes in it. Instead, these enzymes act more powerfully inside the darkness of freezer. Blanching vegetables can break down these enzymes to save the nutritional value and flavor of the food. It is advisable to blanch all vegetables except onions, peppers, and herbs. Cabbages are also subject to be blanched for this purpose.
Once you feel the real need of cabbages to be blanched for freezing, the main question arises is ‘how to blanch cabbage for freezing?’ For blanching Cabbage, normally, we use two types of methods.
Blanch by boiling
Blanch by steaming
If you want to blanch your cabbage by boiling it, you need to boil a minimum of one gallon of water, for a pound of vegetables. Once it started boiling add cabbage in it. Then you can cover the vessel with a lid and wait for 3-4 minutes. After that cool it properly, and drain it before you sending it for packing. Once done the blanching process of your cabbage, make sure that you pack the cabbage in a proper manner before being sent it for freezing.
Cabbage blanching can also be done through the process of steaming. To blanch them like that you need to suspend your vegetables above an inch or two of boiling water within a steamer basket. Cover the pot with a lid. Wait for 4 to 6 minutes after covering the pot. It is recommended to shake the basket to let the heat to reach every potion of the cabbage. After that, plunk the cabbage into ice water to stop the cooking. Then, drain the water from it and then freeze it, so that you can be sure that the cabbage in your freezer is safe and nothing will be spoiling it.