I’m sorry to say…but I just realized that we can freeze vegetables after cooking for so long, but I cooked so much and it was always gone, so now, as a party of one. To keep my vegetables from going bad, I’ve learn this and this has helped a lot. Thank you.
Another great video. I'm from South Africa in the country. We cook cabbage with potatoes, onions, salt & pepper. Lots of butter when fork tender and mash like mashed potatoes. Delicious as a side. 💐
Thank you! I'm in my 30s, but this week was the first time in my life that I bought nearly 15 pounds of cabbage from our local farmer and had no plans to use it in the coming days. I knew I was buying it to use in the next couple of months, but I felt silly because I wasn't sure *how* to store it! I appreciate all of your tips! Very thoughtful video
Thank you so much for this video. I’m Russian and I cook borsh. I have been looking for a video who knows how to deal with cabbage to use it for Russian style cooking and I came upon you. Thanks for this video. Now I know how to freeze my cabbage from my garden
I cut a very large cabbage in half, then freeze the halves. Now I can use them for cabbage rolls. The leaves are a good size for rolls. They are soft enough that they don't need to be boiled before stuffing.
This is my first garden year in decades... red and white cabbages, peppers and other things and it's just me. But since I have a chest freezer I'm making the most of what's available... thanks for the video
Freezing is a great idea. Recently, I found a new method of storing things in the deep cheat freezer. I place things in shallow boxes and label them then store boxes on top of each other. In the past I used to loose things on the bottom and only find them during major defrost and clean out.
A time saver if don't feel like pickling or cant use right away.👍 I like it with corned beef. I have gloves for a mandline chopper combo but made a mess with cabbage so just a knife.
Hello. I just happened on your channel in reviewing videos on cabbage. I don't understand why blanching increases storage time compared to un-blanched. With many vegetables, I've come to freezing immediately after harvest without blanching and have found no issues. With cabbage, when you blanch after shredding, for example, you increase the amount of moisture in the shredded leaves. You work to remove the moisture but I'm quite sure there is more moisture contained in the shreds than if you didn't blanch. Upon freezing, that allows for an increased level of crystalizing or frost it would seem to me. Why I haven't done a comparison, it would seem that the product would degrade both in texture and flavor even more. I have finely shredded cabbage heads and frozen immediately, and have found to be perfectly edible for at least a year. The biggest problem is frost that forms in the container bags. Again, that would seem to be even more of an issue if there's any increase in moisture content. The other important component is to remove as much air as you can in your freezer bags before placing in freezer. As mentioned, I have done this with other vegetables now where blanching is standard practice (e.g. corn, string beans) and have not detected any degradation in flavor or firmness/quality. I'd appreciate learning what you've experienced when you freeze without blanching. Thank you and I enjoyed and appreciate your video guidance.
I under the issue of blanching brings in more moisture. The issue is of destroying the natural enzymes that make vegetables go bad faster. That is why blanched veggies stay “fresher” longer in the freezer after being blanched.
Hi Luli to just came across your video. My nickname is Luli as well 😊 my sister have me 3 cabbage heads and I was looking for a way to preserve them. Your video was very informative. Have a bless day.
New subbie here!!! I really enjoyed your video!!! I was gifted with several cabbages and was looking for ways to deal with them!!! Thank you so much!!!
Just found your channel. Thank you for the info. Is your vacuum sealer a Food Saver brand? Mine sounds like a vacuum cleaner is on next to me. Yours is nice and quiet!!
I had an 8# green cabbage and chopped as per your video ... but when I placed the chopped cabbage in a very large pot of boiling water, it took over 10 minutes before the pot came to boiling again. That seemed to long. The water in the large pot before adding the large amount of chopped cabbage was at a strong rolling boil. I fear waiting 10 minutes for the pot to boil again would over cook the cabbage. Clearly I could have done it in smaller batches but as the cabbage is very thinly cut, It would seems 2 to 3 minutes in the water that was already at a roiling boil would have been enough to deactivate the enzymes. Perhaps you have a suggestion. Also your video was very well done and I have subscribed so as to see you many other videos. Thank you much. GOOD HARVEST TO YOU IN NEW ENGLAND!
Thank you. Sometimes I get tired of all the homesteading chores, but then I realize that I am doing for my family and I get my energy back up and running again !
Thanks. I try to post at least once a week. There is always so much happening on the homestead, but I am not always sure if it's interesting enough to be posted.
No, blanching kills the natural enzymes which are essential to lactofermentation. However, I have not tried using frozen, only fresh. Make it from fresh, sourkraut keeps for a very long time. My keeps for one year in a cold storage.
Interesting question. It might work. Blanching kills natural enzymes necessary for fermentation. I wonder if unbalanced frozen cabbage would work? Hmm. I need to investigate and do a test run!
@@lulishomestead6767 Thanks for the reply! I'm going to do that too. I have just put a head of unblanched shredded cabbage in the freezer per your instructions, and will do that with the rest of my cabbage of the next few days, and then when I have the time I'll try thawing some and making sauerkraut. Thanks so much for your great instructions about freezing cabbage.
@@lulishomestead6767 Have you tried it like that? asking cause they planted a field of cabbage in front of my house. I can get what I need for my personal use as per the farmer. I was thinking of doing this in small portions. Just me and my wife.
It can be done! I do it if I need to use whole leaves for golupci (stuffed cabbage roll). However, whole head takes too much space and very long to defrost
It does not change structure. The only benefit of blanching is to prolong cabbage expiration date. It will last much longer in the freezer than the unblanched.
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Excellent, succinct, and practical. We cannot waste any food with rising costs!
True!
I’m sorry to say…but I just realized that we can freeze vegetables after cooking for so long, but I cooked so much and it was always gone, so now, as a party of one. To keep my vegetables from going bad, I’ve learn this and this has helped a lot. Thank you.
Another great video. I'm from South Africa in the country. We cook cabbage with potatoes, onions, salt & pepper. Lots of butter when fork tender and mash like mashed potatoes.
Delicious as a side. 💐
Thank you for your recipe.
Thank you! I'm in my 30s, but this week was the first time in my life that I bought nearly 15 pounds of cabbage from our local farmer and had no plans to use it in the coming days. I knew I was buying it to use in the next couple of months, but I felt silly because I wasn't sure *how* to store it! I appreciate all of your tips! Very thoughtful video
Make sauerkraut! I have many recipes on the fermentation playlist
@lulishomestead6767 I love sauerkraut, it just isn't this cabbage's destiny! Lol
I APPRECIATE YOUR STATEMENT, YOUR STORY! AWESOME, TY! I STORE AND JAR AS MUCH AS I CAN!
Thank you so much for this video. I’m Russian and I cook borsh. I have been looking for a video who knows how to deal with cabbage to use it for Russian style cooking and I came upon you. Thanks for this video. Now I know how to freeze my cabbage from my garden
Glad you found me, Alona. 👋
I cut a very large cabbage in half, then freeze the halves. Now I can use them for cabbage rolls. The leaves are a good size for rolls. They are soft enough that they don't need to be boiled before stuffing.
Great idea! Thank you for sharing
So u don't blanch before u freeze it?
@@CPR4THEBODYlivingaenrichedlife no
Thank you!! I learned a lot!!!
Do you have to branch first that way it all ready
This is my first garden year in decades... red and white cabbages, peppers and other things and it's just me. But since I have a chest freezer I'm making the most of what's available... thanks for the video
Freezing is a great idea. Recently, I found a new method of storing things in the deep cheat freezer. I place things in shallow boxes and label them then store boxes on top of each other. In the past I used to loose things on the bottom and only find them during major defrost and clean out.
Thank you I was looking to find a way to freeze cabbage
I am happy to share!
I love hearing your story and explaination... Feels like i'm near you... Thank you for your video...
Thank you. I am not a professional actor or a chef, but simply a homesteader. I'm teaching how I was taught by my мама.
Just seeing this
Thank you and my ❤ to your extraordinary people
Ukraine strong!!!
God bless you
Thank you, didn't know you could freeze cabbage without blanching. Appreciate the video!
My grandmother used to kraut the stalks for all of us kids!! They are fantastic to eat!!!!
Delicious!
Thank you for the information I did not know to blanch my cabbage first now I can have lots of cabbage thank you
Thank you. I harvest so many and they just aren’t selling like I thought they would. This is so helpful!!
Happy to share
A time saver if don't feel like pickling or cant use right away.👍 I like it with corned beef. I have gloves for a mandline chopper combo but made a mess with cabbage so just a knife.
A glove is a great idea
Hello. I just happened on your channel in reviewing videos on cabbage. I don't understand why blanching increases storage time compared to un-blanched. With many vegetables, I've come to freezing immediately after harvest without blanching and have found no issues. With cabbage, when you blanch after shredding, for example, you increase the amount of moisture in the shredded leaves. You work to remove the moisture but I'm quite sure there is more moisture contained in the shreds than if you didn't blanch. Upon freezing, that allows for an increased level of crystalizing or frost it would seem to me. Why I haven't done a comparison, it would seem that the product would degrade both in texture and flavor even more. I have finely shredded cabbage heads and frozen immediately, and have found to be perfectly edible for at least a year. The biggest problem is frost that forms in the container bags. Again, that would seem to be even more of an issue if there's any increase in moisture content. The other important component is to remove as much air as you can in your freezer bags before placing in freezer. As mentioned, I have done this with other vegetables now where blanching is standard practice (e.g. corn, string beans) and have not detected any degradation in flavor or firmness/quality. I'd appreciate learning what you've experienced when you freeze without blanching. Thank you and I enjoyed and appreciate your video guidance.
I under the issue of blanching brings in more moisture. The issue is of destroying the natural enzymes that make vegetables go bad faster. That is why blanched veggies stay “fresher” longer in the freezer after being blanched.
Thanks for the knowledge, I look forward too more of your videos, May God Bless You and your Family❤
Welcome to the channel!
I just made stewed cabbage with bacon, onion, canned tomatoes, and homemade drop noodles. Lots of pepper
Sounds so delicious!
Hi Luli to just came across your video. My nickname is Luli as well 😊 my sister have me 3 cabbage heads and I was looking for a way to preserve them. Your video was very informative. Have a bless day.
Enjoy!
Very nice, Luli. Very informative and helpful. Thank You so much. Namaste
Thank you.
I spent 13 week's in Russia with a family. I loved borsche and I loved it. Can you do a video on making borsche?
I have it! I make Ukrainian borsch, just like my мама. Check out my soup playlist.
Good tip using the colander in the ice bath
saves getting about
on a serious health kick right now
so thanks
Thank you so much for all the tips!
Thank you so much for sharing. It's a great video!!!
Instead of a towel, would a salad spinner also be a good option to remove excess moisture ?
Absolutely!
Thankyou for posting this!
My pleasure!
New subbie here!!! I really enjoyed your video!!! I was gifted with several cabbages and was looking for ways to deal with them!!! Thank you so much!!!
Love... love your channel !!
💖😉😁
Thank you so much for this helpful video.
🙂
Thanks for sharing
Great video, thank you! The noise in the background is very distracting, but I can follow along with the pictures.
Just found your channel. Thank you for the info. Is your vacuum sealer a Food Saver brand? Mine sounds like a vacuum cleaner is on next to me. Yours is nice and quiet!!
I had an 8# green cabbage and chopped as per your video ... but when I placed the chopped cabbage in a very large pot of boiling water, it took over 10 minutes before the pot came to boiling again. That seemed to long. The water in the large pot before adding the large amount of chopped cabbage was at a strong rolling boil. I fear waiting 10 minutes for the pot to boil again would over cook the cabbage. Clearly I could have done it in smaller batches but as the cabbage is very thinly cut, It would seems 2 to 3 minutes in the water that was already at a roiling boil would have been enough to deactivate the enzymes. Perhaps you have a suggestion. Also your video was very well done and I have subscribed so as to see you many other videos. Thank you much. GOOD HARVEST TO YOU IN NEW ENGLAND!
Did you place a very large amount? I put about 2 cups of cabbage at a time to speed up the boiling
who knew you could freeze cabbage...thanks
Great video. Thanks!
Happy to share
Thank you so much! Very helpful and easy to follow! Any other things I can freeze?
Thanks. I also like to freeze carrots, bell peppers and onions!
@@lulishomestead6767 what about garlic? Do you have a video? Thanks for sharing! Many blessings!
You are very encouraging I thank you ❣️
Thank you. Sometimes I get tired of all the homesteading chores, but then I realize that I am doing for my family and I get my energy back up and running again !
@@lulishomestead6767 I feel the same way and when I see my pantry filling up I thank God and continue, lol. Good feeling.
Same here!God is good!
So true. This time of year I start loosing my motivation, but watching these videos keeps me going.
@@kaymack5304 I agree!
Excellent video, new to your channel keep making videos please,
Thanks. I try to post at least once a week. There is always so much happening on the homestead, but I am not always sure if it's interesting enough to be posted.
I just boil them in my colander and then lift and put the whole thing straight to the ice bath.
Great idea! Thanks for the tip.
Very helpful. Thank you!!
Great Video!!!
Thanks.
The unblanched frozen cabbage - is it good for salads? Or does it get mushy? Thank you.
Hi, thank you for your video. Can you please tell me which vacuum machine brand do you use?
We use Food Saver
Which is more good blanched or not to store it for long time? For maintaining the fresh color
Blanching is better
CABBAGE IS GOOD. BAD BOY IS SOMEONE ELSE
🤣
Nice. Thank you
Thank you!
New sub. Thanks for sharing
Happy to share.
Can you vacuum seal cabbage after blanching ?
Hello I worked at a school cafeteria where cabbage comes in bulk, what can I do to prevent spoilage?
Freezing and fermentation are my favorite
When you freeze the cabbage, blanched or I blanched, can you then use these in making
Sour kraut?
No, blanching kills the natural enzymes which are essential to lactofermentation. However, I have not tried using frozen, only fresh. Make it from fresh, sourkraut keeps for a very long time. My keeps for one year in a cold storage.
Can you make lacto-fermented sauerkraut from cabbage that has been frozen without blanching first?
Interesting question. It might work. Blanching kills natural enzymes necessary for fermentation. I wonder if unbalanced frozen cabbage would work? Hmm. I need to investigate and do a test run!
@@lulishomestead6767 Thanks for the reply! I'm going to do that too. I have just put a head of unblanched shredded cabbage in the freezer per your instructions, and will do that with the rest of my cabbage of the next few days, and then when I have the time I'll try thawing some and making sauerkraut. Thanks so much for your great instructions about freezing cabbage.
@@betsybarnum7657did the frozen, unblanched cabbage work for sauerkraut?
@@belieftransformation I didn't try it after all. I just cooked and ate the frozen cabbage! Thanks for following up.
Are they re usable bags? Thanks
They can be reused.
You can clean and cook all the large cabbage leaves.
Great idea!
interesting system....by the way tell ur teens to lower the stereo down...
what if I vacuum seal it first and then freeze it?
Good question. It will freeze into one big block. May turn icy
@@lulishomestead6767 Have you tried it like that? asking cause they planted a field of cabbage in front of my house. I can get what I need for my personal use as per the farmer. I was thinking of doing this in small portions. Just me and my wife.
@@lulishomestead6767 The farmer also planted onions will this work with onions?
Why flash freeze first……… what happens if you don’t Ike if I just chop up and bag and freeze???😬😬
Flush freeze helps individual pieces to stay loose
U can't make saurkraut from frozen cabbage can you?
I have never tried
Cabbage keeps in fridge if your container is pretty tight 😏
Good suggestion. I keep short term cabbage in the fridge, however, I grow 20-30 heads of cabbage. I would need a lot of fridge 😉
what about a whole head of cabbage and don't cut it up??
It can be done! I do it if I need to use whole leaves for golupci (stuffed cabbage roll). However, whole head takes too much space and very long to defrost
👍☮️🇨🇦
Cabbage freeze
It freezes well. I use if for cooking.
Use a straw and suck out the air if you don’t have one of those fancy machines
Does blanching affect the texture ?
It does not change structure. The only benefit of blanching is to prolong cabbage expiration date. It will last much longer in the freezer than the unblanched.
It absolutely changes the texture. It will be soft and supple after freezing.
i only like savoy cabbage ( dark green ) can i freeze that 😮don’t like white cabbage
I love savoy cabbage! I believe you can freeze it as well. However, blanching should be much shorter as it it very delicate green
You don't wash the cabbage
I do not. I remove outer layers
Too much talking for my liking
We always talk in the kitchen. That’s how my Mama and Babushka taught by telling us stories.
Wow this seems sooooo rasis right now
How is this “rasis”?
I am confused
What can you use the frozen cabbage for after trawling?