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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