I have a glut of home-grown cabbage at the moment, more than I can eat before it goes bad! Is there any way to freeze cabbage (raw, cooked, whole, shredded...) or would I have to make gallons of cabbage soup / pickled cabbage?

  • 1
    Don't forget sauerkraut as a way to use/preserve cabbage. (of course, you might count that as 'pickled cabbage', as I'm not familiar with that term)
    – Joe
    Jul 29, 2010 at 1:34

5 Answers 5


Depends on the type of cabbage, but I've had success with prepping as if I was about to boil, and then freeze on a dry cloth; Once frozen, transfer to an air tight freezer bag, and use as fast as is practical.

  • Hopefully this works, I'll be giving it a go soon!
    – Rob
    Jul 28, 2010 at 18:45
  • 1
    @Rob I've found it works better with the fleshier varieties, such as a pointed cabbages. Savoy cabbage I tend to blanch, and make up as bubble & squeak, which can be kept in the fridge for a few days or frozen for a bit longer. Jul 28, 2010 at 19:10

I've never had particularly good experiences with freezing cabbage so that it's usable as a "fresh" vegetable afterwards. Personally I'd recommend going down the cabbage soup / picked cabbage route, I'm afraid.


I also recommend the pickled cabbage sauerkraut method of saving cabbage. Home made Choucroute garnie is wonderful.


I have frozen fresh, chopped cabbage with success. I halved the head, cored, and cut into strips. Make sure it is dry and seal in a freezer bag, squeezing out the excess air. I would then add it to pastas and soups, never noticed a problem with taste or texture.


Try food.com or just google freezer coleslaw. It is crunchy and tastes almost as good as fresh. Try a little freeze overnight and taste, if you like it, freeze lots. It is handy to have for a quick salad.

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