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To freeze cabbage, cut the cabbage into quarters on a cutting board. Blanch the cabbage for around a minute and then "shock" it by adding it to a bowl of ice water. Then, add the cooled and dried cabbage to large, zip-top freezer bags. Here's how to do it. If you're using green or red cabbage, place it on the cutting board, stem-side down.
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How Do I Store Freeze Dried Cabbage? Properly stored freeze-dried cabbage will last you for 25-30 years. You can use Mason jars for short-term storage or on-demand use. For long-term storage, you can use Mylar bags. Before sealing, put in 1-2 of the 300cc oxygen absorbers for every gallon size of your container.
How to freeze cabbage (Blanching or without blanching)
Directions. Remove the outer leaves from each head of cabbage and any additional damaged pieces. Cut into quarters, then cut the core at an angle to remove the core. Wash at this point, or cut in the next step and clean the strips. You can use a Salad Spinner to remove the excess moisture.
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Fill a large stockpot with water and heat over high heat. When the water reaches a rolling boil, drop your cabbage in to blanch it. This will kill any bacteria that are present and stop the enzyme action so it keeps well in the freezer. Blanch shredded cabbage or leaves for 1.5 minutes and wedges for three minutes.
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To freeze, first wash and dry the cabbage. Remove any damaged or wilted leaves. Shred the cabbage using a sharp knife or a food processor. Spread the shredded cabbage on a baking sheet in a single layer and place it in the freezer. Once frozen, transfer the cabbage to a freezer-safe bag or container.
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Turn off the machine and allow it to cool before opening. Carefully remove the freeze-dried cabbage from the trays. 5. Storage. Proper storage is essential to maintain the quality of your freeze-dried cabbage: Airtight Containers: Transfer the freeze-dried cabbage to airtight containers or vacuum-sealed bags. Ensure there is minimal air inside.
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Showing y'all a hands on of freeze drying on the Harvest Right Freeze Dryer, and discussing the other choices of food preserving. Come visit in the kitchen.
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Drain the cabbage and pat it dry with a paper towel. Freeze the cabbage: Once the cabbage is cool and dry, it's ready for freezing. Place the cabbage in airtight containers or freezer bags and label them with the date. Be sure to remove as much air as possible from the bags to prevent freezer burn.
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Cook for 2-3 minutes, or until cabbage has a bright color. Do not overcook! Carefully remove cabbage with tongs or drain in a colander and add to ice water to shock and stop cooking. Dry well and place on a parchment-lined baking sheet to freeze for at least 6-12 hours. Once frozen, add to labeled freezer zip-top bags.
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Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months. And blanching is easy: Simply bring a large pot of water to a boil, add the cabbage and briefly cook it—leaves and strips need just 90 seconds; wedges need about 3 minutes.
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Freeze drying is a fantastic way to preserve red cabbage. Once it is reconstituted the flavor and texture are pretty close to the original. It has a shelf li.
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Some customers shred the cabbage, dip in boiling water for 2-3 minutes, then in cold water, then freeze dry. It freeze dries perfectly. However, blanching is not a requirement, as many people have found no difference between blanched and non-blanched before freeze drying.
How to freeze cabbage (Blanching or without blanching)
Shock in ice water: Immediately transfer the blanched cabbage into a bowl of ice water to halt the cooking process. This process will help retain its crispness and color. Drain and dry: After shocking, drain the cabbage thoroughly and pat it dry with paper towels to remove excess moisture. Pack for freezing: Divide the cabbage into portions.
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Prepare the cabbage for freezing. Remove any damaged or wilted outer leaves, wash under cold running water, and pat dry. Slice cabbage into desired shape: either shreds or wedges. Bring a large pot of water to a boil. Prepare a mixing bowl with ice water. Once boiling, drop the cabbage into the pot of water.
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To freeze cabbage wedges, follow these steps: Clean and remove the outer leaves, then cut the cabbage into wedges. Blanch the wedges in boiling water for 3 minutes, followed by an ice water bath. Drain and pat the wedges dry. Place the wedges on a parchment paper-lined cookie sheet. Flash freeze for 1-2 hours.
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The Right Way to Freeze Cabbage
To freeze cabbage without blanching, follow these steps: Clean the cabbage: Wash the cabbage thoroughly under cool, running water and remove any damaged or wilted outer leaves. Chop or shred the cabbage: Decide how you want to use the frozen cabbage later and chop it into bite-sized pieces or shred it. Dry the cabbage: Use a paper towel to pat.
