I not only froze cabbage but I dried some too. Some purple cabbage and some green cabbage. I’ve learned that I have a tendency to proceed with caution in learning new things so I did not freeze or dry a large amount but collectively plenty plenty to experiment with and learn just how much I should do next year or even if I should do it.

I simply cut my cabbage into strips and dried but if you are going to use it past 5 to 6 months, it is recommended that you first blanch it for 1 1/2 minutes and then plunge into icy cold water to stop the cooking process. Blanching  stops enzyme actions which creates a loss in flavor, color, and texture, and blanching retards the loss of vitamins.