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Oct 31, 2011 11:05 AM

Aside from cabbage rolls, what can I make with frozen cabbage?

I am absolutely overwhelmed by these giants heads of cabbage my CSA is putting out. I would love to make sauerkraut but just don't have the time/space/energy right now.

Chowhound to the rescue: I searched on "can I freeze cabbage" and discovered this old post about freezing the whole head of cabbage, or just the outer leaves, to facilitate making cabbage rolls.

I worry about how space inefficent having several whole heads of cabbage in my freezer would be, so I was thinking of shredding, washing and storing the cabbage flat in freezer bags instead.

Aside from making soup, what else could I do with this freezer cabbage?

Thank you!


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  1. Add to potatoes, with bacon or sausage.
    and soup....

    4 Replies
    1. re: wyogal

      Oh, of course adding it to potatoes with bacon and sausage! Even my husband would love the idea of that!


      1. re: The Dairy Queen

        with lots of onions! You could also make that up as a filling for perogies.

        1. re: wyogal

          Great idea! Love love love the perogies idea... I dont' have time to make them now, but if I froze the cabbage until I had more time to make them...


      2. re: wyogal

        "Add to potatoes, with bacon or sausage" that is great idea! The dh would flip for this! He loves sausage and bacon. For me, it's a good thing cabbage stores rather well...

      3. Don't know how you feel about Asian dishes, but there that lion's head braised dish using ground beef and cabbage. How about pickling it? I made a pretty good kraut with pork ribs last winter using regular white cabbage. Or pirogi? If I knew how and if you have a recipe I'll jump all over that. I have a 5 lb bag of potatoes and two heads of cabbage myself! I would make them and freeze them to use later. Not to mention buttered stewed cabbage is so delicious, every time I make it my dh wants to know why I don't make it more often. Hot buttered cabbage slaw? Never knew about freezing the whole head, guess it would work. To edit, this looks absolutely like the best comfort food, Bubbles and Squeak,188,1... what? Bechamel sauce? omg.
        I can't wait to see your response, hurry on up now friends!

        3 Replies
        1. re: chef chicklet

          I should look up the lions head dish. I think one of my Grace Young books has one...

          I don't have time for pickling right now, though I have in the past with delicious results!


          1. re: The Dairy Queen

            What are you in the mood for? Don't want to railroad you into Asian flavors if you're not craving it. I immediately pulled out ground beef and pork for tonight. I was thinking about meatloaf... but now I'm watching your thread!

            1. re: chef chicklet

              I'm not planning on eating any of this right now! What I'm really trying to do is decide whether it's worthwhile to shred my cabbage and freeze it, if there's anything I can do with it later, aside from soups. (I can't possibly eat all of this cabbage right now!) And the answer is a resounding YES! But, you've all come up with such good ideas I almost feel bad freezing it!

              I really had no idea you could freeze cabbage until I search on chowhound for it about an hour ago...


        2. Cook it and add it to meatloaf or chili. You can't taste it and it adds a lot of moisture (and nutrients) to it. It was a great CH hint I read years ago and was surprised at how well it worked.

          1. A really nice rustic pasta sauce is sauteed shallots, shredded cabbage and pancetta with a sprinkle of fennel seeds and dash of cream.