Step 1

If you’re using green or red cabbage, place it on the cutting board, stem-side down. Slice the cabbage in half from top to bottom.

Step 2

Place each cabbage half cut-side down on the cutting board and slice into quarters.

Step 3

Fill a large pot or Dutch oven with water about halfway. Bring to a rapid boil over high heat. Meanwhile, fill a large bowl about halfway with ice water. Set aside. Carefully place the cabbage quarters into the boiling water. Let the cabbage boil for about 60 seconds but no more than 90 seconds.

Step 4

Transfer the cabbage quarters to the bowl of ice water with the tongs or slotted spoon for at least a minute to stop the cooking process.

Step 5

Remove the cabbage quarters from the ice water and transfer to a cutting board or plate. Pat dry with paper towels. (At this point, you can also remove the stem and core and shred the cabbage with a mandoline or cut it into small slices, if desired.) Place the cooled and dried cabbage quarters in the zip-top freezer bags and remove excess air. Place in the freezer and keep stored for up to nine months.