Many different cuisines use cabbage, a versatile leafy vegetable.If you want to make cabbage rolls, you need to blanche the leaves.The leaves of cabbage are blanched to keep their flavor and nutrition.If you need to use the cabbage immediately or preserve it in the freezer, a quick blanch will do the trick.
Step 1: Bring the pot full of water and salt to the boil.
If you want to add salt to the pot, fill it two-thirds of the way with water.When the water starts to boil, warm the pot over high heat, then reduce the stove to medium heat.
Step 2: Remove the leaves from the cabbage head and rinse them.
Pull the leaf down on the cabbage.Take the leaves slowly so they don't break.The stem of the leaf should be snapped when you reach the bottom.Keep taking leaves until you have enough.Under cold water, run the leaves to remove dirt.You can shred the leaves or keep them whole.
Step 3: The cabbage leaves should be put in the water.
Place the cabbage leaves in the boiling water.The leaves can be softened by leaving them in the pot.The cabbage leaves have a bright color.If your pot can't fit all of the leaves, Blanching 4-5 at a time using the same water.Once the cabbage is blanched, put shredded cabbage in a wire basket.
Step 4: The leaves should be put into a bowl with ice water.
Use a pair of tongs to remove the cabbage leaves from your pot and put them in a large bowl filled with cold water and ice.To chill the cabbage, stir the leaves in the bowl.You can either run cold tap water over shredded cabbage or dip the wire basket into the ice water.
Step 5: The cabbage should be dry with a paper towel.
Shake off any excess water by grabbing the cabbage with your tongs.Place the leaves on a piece of paper towel and pat them dry.The flavor of the cabbage will change if it stays wet.You can use the cabbage immediately or keep it in the fridge for up to 5 days.
Step 6: Cut the cabbage head in half.
To cut the head of cabbage in half, use a chef's knife.The cut side faces down if you put the halves on the board.You have to cut the halves into pieces.
Step 7: The water and salt should be boiled.
Put water and salt in the pot two-thirds of the way.The water should come to a boil when you turn your stove on high heat.The water should be reduced to medium heat once it's at a rolling boil.The water is brought to a boil faster with the help of the salt.
Step 8: Take 2 cabbage wedges and put them in the water.
Drop the wedges into the water.The wedges should be boiled for at least a few minutes so that they are slightly softened and still have a vibrant color.If you have a large pot, you can put the wedges in at the same time.
Step 9: Take the pieces out of the water and put them in a paper towel.
Remove the wedges from the water with a pair of tongs.Allow them to cool off on a piece of paper towel.To dry cabbage, pat it dry with a paper towel.You can speed up the cooling process by submerging the cabbage wedges in ice water.
Step 10: The cabbage should be kept in bags.
Put the wedges in a bag.Before you seal the bags, make a note of the date you put them in the freezer.You should thaw cabbage in the fridge before you use it.The cabbage can be kept in the freezer for a long time.If you want to remove the air from your bags, use a vacuum sealer.