Preparation Frozen cabbage or Chinese cabbage are 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 head into leaves. Water blanch 1½ minutes.
Cool promptly, drain and package, leaving ½-inch headspace. Seal and freeze.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.