While trying to finish a whole head of the tasty cruciferous vegetable before it goes bad, have you thought, “Can I freeze cabbage?” The answer is yes, you can. You can use napa, savoy, green, or red. The steps are easy, and this guide will show you the right way to do them.
After enjoying a delicious meal of cooked cabbage and sausage you may have leftovers that you want to save for later. Freezing this combination is a great way to cut down on food waste and have a quick and easy meal ready when you need it. But before you toss the cabbage and sausage in the freezer there are some important steps to follow.
In this comprehensive guide, we’ll cover everything you need to know about properly freezing cooked cabbage and sausage, from preparation to storage and thawing With these simple freezing tips, you can enjoy cabbage and sausage whenever the craving strikes!
Why Freeze Cabbage and Sausage?
Freezing cooked cabbage and sausage offers several advantages:
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Preserves freshness and flavor – Freezing shortly after cooking locks in the taste and texture
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Saves money – No need to throw away leftovers or buy more ingredients.
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Reduces food waste – Freezing helps use up what you have instead of tossing excess.
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Offers convenience – Frozen cabbage and sausage can be a quick and easy meal solution.
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Allows bulk cooking – Make a large batch and freeze portions for effortless future meals.
How to Prepare Cabbage and Sausage for Freezing
Follow these steps for freezing cooked cabbage and sausage:
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Cool completely – Let the cabbage and sausage cool to room temperature before freezing. Hot food can lead to freezer burn.
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Portion properly – Divide into servings you’ll realistically use at one time. Freezing in bulk makes for uneven thawing.
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Use freezer-safe packaging – Place servings in airtight bags or containers to prevent freezer burn. Ensure your packaging is microwave-safe for reheating.
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Remove air – Squeeze out excess air before sealing to avoid ice crystals forming.
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Label – Mark package with name and freeze date so you know what it is and how long it’s been stored.
Freezing Cooked Cabbage
Cabbage freezes well on its own when blanched first. Follow these cabbage freezing tips:
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Clean cabbage and remove wilted outer leaves.
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Cut or shred cabbage into desired shape.
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Blanch cabbage for 1-2 minutes then shock in ice bath to stop cooking.
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Pat dry thoroughly before freezing.
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Portion blanched cabbage into airtight bags or containers.
Freezing Cooked Sausage
For best results with cooked sausage:
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Allow sausage to cool fully after cooking.
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Portion sausage into meal-size servings.
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Pack tightly into freezer bags or containers, removing excess air.
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Freeze sausage for up to 2-3 months for optimal freshness.
Storing Frozen Cabbage and Sausage
To maintain quality, be sure to:
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Set freezer temperature to 0°F or below.
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Place packages in single layer until frozen solid, then stack.
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Avoid overstuffing freezer, as air circulation is key.
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Store cooked cabbage up to 8-12 months and cooked sausage for 2-3 months.
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Check containers occasionally for signs of freezer burn.
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Once thawed, do not refreeze.
Thawing Frozen Cabbage and Sausage
Always thaw in the refrigerator, not on the counter or in warm water. Place frozen package in the fridge the night before to thaw gradually. Microwaving may lead to uneven heating.
For quick thawing, run cold water over the packaging or place in a bowl of cool water until thawed enough to separate.
Reheating and Using Thawed Cabbage and Sausage
Once thawed, cooked cabbage and sausage can be enjoyed in many ways!
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Sauté in a skillet with olive oil, salt, and pepper.
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Add to soups, stews, casseroles, stuffed peppers or cabbage rolls.
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Mix into fried rice, pasta, or mac and cheese.
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Stuff into omelets, quiches, frittatas or breakfast tacos.
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Top pizzas, nachos, baked potatoes, or sandwiches.
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Fold into omelets, frittatas or crustless quiche.
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Mix into egg scrambles or hash.
Enjoy the convenience of thawed cabbage and sausage in countless quick and easy meals!
Frequently Asked Questions
Have more questions about freezing cabbage and sausage? Here are some common FAQs:
How long does cooked cabbage and sausage last in the freezer?
Up to 3 months is best for maintaining optimal flavor and texture.
Can you freeze cabbage and sausage casserole?
Yes! Allow it to cool fully first, then freeze.
Should you freeze cabbage and sausage together or separately?
Either method works. Separately allows you to use the ingredients for more recipes.
What is the best way to reheat frozen cabbage and sausage?
Sauté over medium heat on the stovetop or microwave until heated through.
Can cooked cabbage and sausage be refrozen once thawed?
It’s not recommended to refreeze thawed cabbage and sausage.
Is it safe to freeze cooked cabbage and sausage with sauce?
Yes, freezing cabbage and sausage in sauce is perfectly safe.
What containers work best for freezing cabbage and sausage?
Airtight freezer bags or containers help prevent freezer burn.
How long does thawed cabbage and sausage last in the fridge?
Use within 3 days for best quality and food safety.
Should cabbage be blanched before freezing?
Blanching helps retain color, flavor and texture. But it’s optional.
Can you freeze raw cabbage?
Absolutely! Raw cabbage freezes well for 8-12 months.
Enjoy Effortless Meals with Frozen Cabbage and Sausage
Following the proper preparation, freezing, storage and thawing techniques allows you to safely freeze cooked cabbage and sausage for quick access to future meals. Label packages clearly so you know what’s inside and how long it’s been frozen.
With frozen cabbage and sausage on hand, you’ll have a speedy protein and vegetable combo ready to liven up soups, sides, breakfasts and more!
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How long can you freeze raw cabbage?
Frozen cabbage can stay fresh for eight to twelve months if it is kept at 0 F or below. Though, for the best taste and texture, it’s recommended to use it within six to nine months. After this time, while it may still be safe to eat, the quality will decrease.
Can you freeze cabbage without blanching?
You can freeze cabbage without blanching it, but blanching it helps it keep its color and flavor while it’s frozen. Blanching also stops enzyme activity that can lead to the breakdown of the cabbage over time. This is an important step when making garlic basil wax beans or Utica greens, which are a side dish that people in upstate New York love.
Skipping the blanching process minimizes the time needed to freeze your cabbage, which is a plus.
It’s possible that the color, texture, and taste of frozen cabbage that hasn’t been blanched will be different from blanched frozen cabbage.
To freeze cabbage without blanching, follow these steps:
- Clean the cabbage: Run cool water over the cabbage and pull off any damaged or wilted leaves on the outside.
- Select the cabbage and either cut it into small pieces or shred it. This will depend on what you plan to do with the frozen cabbage later.
- To dry the cabbage, pat it dry with a paper towel to get rid of any extra water. Too much water can cause freezer burn and lower the quality of the frozen cabbage.
- If you want to freeze the cabbage, cut it up into pieces that you can use all at once. Use freezer bags or containers that don’t let air in, and get rid of as much air as you can before sealing them.
- Mark and date: Write the expiration date on the bags or containers to help you remember when they were last frozen.
Freeze cabbage in various cuts so you have options when using it in recipes later. For red cabbage sauerkraut or Irish coleslaw, shred the cabbage first. For Instant Pot cabbage soup, chop the cabbage into bigger pieces.