You can keep the leaves whole or shred them.
If your pot can’t fit all of the leaves, blanch 4-5 at a time using the same water. Put shredded cabbage in a wire basket so you can remove the cabbage easier once it’s finished blanching.
If you’re using shredded cabbage, either dip the wire basket into the ice water or run cold tap water over it.
If your cabbage stays wet, the flavor will change and the leaves won’t be as crisp. Use the cabbage right away or keep it in the fridge in an airtight container for up to 5 days. [6] X Research source
The salt helps add flavor to the cabbage and brings the water to a boil faster.
If you have a large enough pot, you can put all 4 wedges in at the same time.
You may speed up the cooling process by submerging the cabbage wedges in ice water for 2 minutes.
Blanched cabbage can be stored in the freezer for 10-12 months. [11] X Research source Use a vacuum sealer to efficiently remove the air from your bags.
