I have a massive cabbage and a massive cauliflower.
I realize I could blanche them and freeze them.
Does anyone have ideas for freezable dishes calling for cauliflower or cabbage, besides soup?
I guess I could make a Colcannon along the lines of freezable mashed potatoes, by adding cream cheese or mascarpone.
I suppose Aloo Gobi would be another freezable dish, since frozen Aloo Gobi is sold commercially.
Open to soup recipes, too.
I am linking to this earlier thread on freezable meals.
Knowing your enjoyment of British food, then cauliflower cheese is an absolute classic and freezes really well. Makes for a nice midweek vegetarian dinner in this house. And, even better, when served with bacon
Thanks, Harters. I have eaten Cauliflower Cheese my whole life, and I have never frozen it. I will make a batch tonight.
I also haven’t added bacon before.
I was just asking AI what alternatives to rice i could serve with a curry as non-carb option; answer i got was ‘cauliflower rice’ - apparently you either grate or blitz the cauliflower in a food processor to rice sized pieces and then fry…
That cauliflower rice is something many low carbers like.
It didn’t go over well at our house, unfortunately!
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You can freeze the cauliflower florets without blanching too – I used to buy them frozen like that. I wouldn’t make aloo gobi first and freeze later. Nor anything milk or cream based – the texture alters, and needs doctoring on the other end.
From the usable stem, blanch and puree (like mashed potato – I mix it with potato so the flavor is offset) or make a thick soup base (onion, garlic or ginger, some soaked cashews if you like it creamy) – thin it when serving, with water / milk / broth.
Cabbage should last a long time even in the fridge. Otherwise shred & freeze in ziplocks for use in all kinds of things later.
thank you!
I have the cabbage in the root cellar right now, no room in the fridge. it will take up one sixth of my fridge space.
I’ve been trying to clear out condiments and jars of pickles to make more space
What about cutting half the cabbage into wedges and roasting, and shredding the other half? Will give you some choices in the future.
I love roasted cauliflower, that also shrinks it down a bit. Have never roasted and frozen, but why not.
thanks, might try that!
My DC doesn’t like roasted cauliflower, unfortunately.
Sautéed, boiled, Cheesed,Souped, or Aloo Gobied. LOL
I used to make roast cauliflower quite a bit when I was living in Alberta.
I would just freeze the florets and you can make aloo gobi or whatever else at the other end. Don’t need to defrost before using.
I use the (usable) stems for soup.
thank you, will do
Stuffed cabbage rolls or stuffed cabbage casserole can be frozen. I think the secret might be enough liquid to cover everything. I’d lean towards the casserole if you’re going to freeze it since it’s deconstructed but rolls might be handy for single or small meals. You could also make kimchi, sauerkraut or similar and freeze or not freeze.
re: cauliflower…hate the stuff, so no experience cooking it.
Gonna just come right out and say that cauliflower rice is gross. I love cauliflower; I love rice. But pretending one is the other is a bad idea.
I know you said “Freezable”, but have you considered a “Pickled Cabbage”??
I don’t trust my canning skills.
thanks for the idea, though!
How massive is “massive”?
I mean both cauliflower and cabbage keep for a pretty long time in the fridge.
Both can last up to 2 weeks in the fridge, whole and uncut.
Once cut (either into florets or halved), they can last up to five days in the fridge.
I have about 3 lbs of Caulifower left. I used about 3 cups already
I don’t have space for the cabbage yet. The cabbage is around 5 to 6 lbs. Maybe I will weigh it tomorrow.
I find cut cabbage gets a bit of mold on the cut edge by day 5 or so. I try to use it within a week of buying it.
Invite me over.
I can polish off what’s left of that cauliflower in one meal.
The cabbage? If it sitr-fried it, it would barely pass as an appetizer. Maybe an amuse-bouche.
