Clean the cabbage under cool running water and remove any wilted or damaged outer leaves.

Cut cabbage as desired — separate individual leaves, shred, chop, quarter or slice into steaks

If blanching, bring a large pot of water to a boil and blanch the cabbage for 1-2 minutes. Transfer the cabbage to a large bowl of ice water to shock it and stop the cooking process. Drain onto paper towels to absorb excess moisture.

Pack the cabbage into freezer safe bags or containers, label and date accordingly and transfer to the freezer.

Cabbage can also be frozen without blanching and transferred directly to the freezer after chopping.