Michigan State University Extension
Preserving Food Safely - 01600060
10/13/97

FREEZING CABBAGE OR CHINESE CABBAGE

 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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