Freeze cabbage for use in cooked dishes only. Trim outer leaves. Cut in medium or large shred or wedges, or separate leaves.
Blanch in boiling water; boil 1 1/2 minutes. Cool immediately; drain well.
Leave 1/2 inch headspace.
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables