Michigan State University Extension
Preserving Food Safely - 01600060


Frozen cabbage or chinese cabbage is suitable for use only
as a cooked vegetable.

Select freshly picked, solid heads. Trim coarse outer
leaves from head. Cut into medium to coarse shreds or thin
wedges, or separate the head into leaves. Blanch shredded
cabbage 1 1/2 minutes, and wedges 3 minutes.

Cool promptly in cold water and drain.

Pack cabbage into containers, leaving 1/2-inch headspace.
Seal, label and freeze.

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