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Post by dodgesmammaw on Jan 23, 2020 0:13:34 GMT
I was given a large head of cabbage. My DH will not eat it. I love cabbage. Can anyone tell me how to freeze it? I would like to slice where I can roast it.
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Post by wally on Jan 23, 2020 1:11:28 GMT
I really don't think it will freeze well at all. I'm thinking that once its frozen it will bust the cells in the cabbage. When it throws out you are probably looking at a pile of mush that's worthless
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Post by solargeek on Jan 23, 2020 1:30:15 GMT
I roast 30 heads of cabbage a year at least by slicing them as if they were steaks such as 1.5" thick, cover them in olive oil by dipping them in both sides, season them and roast them at 375° until one side is slightly brown and then I turn them over and brown the other side. I place them on a tray in the freezer and once they're frozen I package them in plastic Ziploc bags. They are really good. I recently found a recipe that called for "Parmesan cabbage" and it involves doing what I do but then when you cook it from the freezer, you put Parmesan cheese on top. I never thought that would make much difference but it's spectacular.
For red cabbage, I slice it the same way and roast, but after it's frozen and I am about to serve it, I roast it again at 375 until warm and I put a reduction sauce of balsamic vinegar and salt and pepper over it. Hope this helps
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Post by wally on Jan 23, 2020 2:52:56 GMT
Solargeek, that sounds great
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Post by midtnmama on Jan 23, 2020 14:29:04 GMT
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Post by michigander on Jan 23, 2020 14:31:20 GMT
I freeze heads of cabbage to make cabbage rolls with, frozen completely then thawed completely the leaves are pliable and easy to pull apart and work with-plus they don't burn your find as they do when you boil the leaves off. Just throw the whole head in the freezer before pulling off outer leaves
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Post by snoozy on Jan 23, 2020 15:12:45 GMT
Thanks for these ideas! Come St Patrick's Day, when cabbage is dirt cheap, I'm going to stock up.
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Post by susannah on Jan 23, 2020 15:58:52 GMT
Wow, great suggestions! I normally just blanch and freeze cut up cabbage. I never thought of roasting it. Or making freezer slaw. Every autumn we pick up a cabbage or two from a farm stand/market that sells giant (15 pound or so) cabbages for $1.50, and every year we get tired of cabbage rolls or cabbage soup before it all gets used up. I will definitely be trying out some new ways of freezing cabbage this fall (and may even pick up an extra cabbage this year).
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Post by midtnmama on Jan 23, 2020 18:46:34 GMT
I freeze heads of cabbage to make cabbage rolls with, frozen completely then thawed completely the leaves are pliable and easy to pull apart and work with-plus they don't burn your find as they do when you boil the leaves off. Just throw the whole head in the freezer before pulling off outer leaves Ok that just gets the genius award!
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Post by solargeek on Jan 23, 2020 22:22:15 GMT
Wow, great suggestions! I normally just blanch and freeze cut up cabbage. I never thought of roasting it. Or making freezer slaw. Every autumn we pick up a cabbage or two from a farm stand/market that sells giant (15 pound or so) cabbages for $1.50, and every year we get tired of cabbage rolls or cabbage soup before it all gets used up. I will definitely be trying out some new ways of freezing cabbage this fall (and may even pick up an extra cabbage this year). I also chop up cabbage and assemble it as what I call "unstuffed cabbage roll casserole". Every single thing you use in your stuffed cabbage rolls, you simply layer in, starting with cabbage and ending with cabbage. I put a little sauce on the bottom also and if you use broth (and not tomato sauce) you would put a little broth in the bottom. People love it because it's easier to eat and it tastes exactly the same. 1/2 the work. I cook it and freeze it. Then I can reheat it in the microwave if I want to. Usually I pop it in the oven but not always. I do the same thing for stuffed peppers. My "unstuffed pepper casserole" is our favorite. Especially with sweet banana peppers. Which by themselves are impossible to stuff because everything falls out!
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Post by susannah on Jan 24, 2020 1:33:00 GMT
Wow, great suggestions! I normally just blanch and freeze cut up cabbage. I never thought of roasting it. Or making freezer slaw. Every autumn we pick up a cabbage or two from a farm stand/market that sells giant (15 pound or so) cabbages for $1.50, and every year we get tired of cabbage rolls or cabbage soup before it all gets used up. I will definitely be trying out some new ways of freezing cabbage this fall (and may even pick up an extra cabbage this year). I also chop up cabbage and assemble it as what I call "unstuffed cabbage roll casserole". Every single thing you use in your stuffed cabbage rolls, you simply layer in, starting with cabbage and ending with cabbage. I put a little sauce on the bottom also and if you use broth (and not tomato sauce) you would put a little broth in the bottom. People love it because it's easier to eat and it tastes exactly the same. 1/2 the work. I cook it and freeze it. Then I can reheat it in the microwave if I want to. Usually I pop it in the oven but not always. I do the same thing for stuffed peppers. My "unstuffed pepper casserole" is our favorite. Especially with sweet banana peppers. Which by themselves are impossible to stuff because everything falls out! My "cabbage rolls" have morphed over the years into unstuffed cabbage rolls. I found a recipe for unstuffed cabbage roll casserole online several years ago and never looked back. So much easier than trying to stuff cabbage leaves and especially easier than trying to saw those suckers apart! But I've never thought to try "unstuffed pepper casserole". What a brilliant idea - especially since, as you pointed out, banana peppers can be used. I prefer those to green bell peppers actually, and always have a ton of them. Thanks for the suggestion - I will definintely be trying it after the next gardening season!
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Post by michigander on Jan 24, 2020 2:38:12 GMT
I freeze heads of cabbage to make cabbage rolls with, frozen completely then thawed completely the leaves are pliable and easy to pull apart and work with-plus they don't burn your find as they do when you boil the leaves off. Just throw the whole head in the freezer before pulling off outer leaves Ok that just gets the genius award! I wish I could say it was my idea, but I saw it on tv years ago- just thought I'd share
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