freezing cabbages

Can you successfully freeze cabbages and whats the best way to do it please

 

My dad boils a pan of water up ready, and chops the cabbages up just as its coming to the boil (he doesn't chop it up first because he says it stays fresh better if you chop at the very last minute). Then he drops it in the boiling water where it stays for no more than a minute or two, then its back out, drained in the colander, bagged up and straight to the freezer.

 

You beat me to it Clue 2 mins kills the bacteria off that could make it spoil in the freezer.

 

I agree with all that Clueless1 said, but if you add a pinch of Bicarb of Soda to the boiling water, just before you add the cabbage, or any green veg for that matter, the resulting veg will retain it's proper green colour.

 

I thought it was to soften the cell walls so they didn't rupture when freezing, so that the flavour and texture was retained.

 

I'm off to the place where you do the cooking thing now (Miss Jiff will be happy now )
Thanks for all the info, i now have to make the veg plot bigger as for some reason it's got smaller (i'm getting greeder with the space )

Freezing wouldn't kill the bacterica then?

 

Could be, I was just going on my W.I. book.

 

Think it just slows them down, things don't keep forever in the freezer.

 

I know

Got their book on preserving, its brill