How to freeze Brussels sprouts

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Method 2 of 2: Blanching and Freezing
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Freezing fresh
Blanching and freezing

1 Remove the Brussels sprouts from the stalk. If the cabbage has already been stumped, skip this step. Take a head of cabbage and remove the leaves until one stump remains. Throw the stump in the trash.

2 Soak the Brussels sprouts in warm water for 10 minutes. Soaking is necessary in order to clean the cabbage from the dirt before freezing. The water will wash away any dirt from the cabbage leaves.

3 Wash the Brussels sprouts under cold water and pat dry with a towel. Take a towel and dry each head gently. If this is not done, the cabbage will become covered with hoarfrost during freezing.

4 Place the Brussels sprouts in plastic zip-top freezer bags. If you have a lot of cabbage, you may need several packages. After placing the cabbage in the bag, release excess air from the bag and seal.

You can put the cabbage in packages on the basis of "one package - one portion". Whenever you feel like cooking kale, you just grab one packet without having to count down the portion.

5 Write the freezing date on each bag using indelible marker. By specifying the date, you will always know how long the cabbage is stored in the freezer. You can also write in the expiration date so you don't count how many months have passed since the date it was frozen each time you want to cook the cabbage.

6 Store packaged Brussels sprouts in the freezer for up to 12 months. After 12 months, cabbage may begin to lose its original flavor and texture. If, after taking the cabbage out of the freezer, you find that it is dry and pale, this may mean that it has received a frostbite. This cabbage is still edible, but it may not be as tasty.

If you want Brussels sprouts to retain their color, flavor and nutritional value for as long as possible, blanch them before freezing.

Method 2 of 2: Blanching and Freezing

1 Boil water in a saucepan and divide the Brussels sprouts into several piles by size. Divide the heads of cabbage into three piles: small, medium and large. The duration of the blanching depends on the size of the heads.
- If all the cabbages are about the same size, just put them in one pile.
2 Fill a deep bowl with cold water and add ice. Cabbage will need to be transferred to ice water immediately after boiling water. Fill the crockery 3/4 full with water and add about 1 tray of ice cubes to it.
3 Blanch the small Brussels sprouts for 3 minutes. When the water in the saucepan is boiling, carefully place the small cabbage heads in it. Leave the pan uncovered and set for 3 minutes.
4 Transfer small heads of Brussels sprouts from boiling water to ice cold water. Take a ladle, carefully remove a few cabbages from the pan and immediately transfer them to a bowl of ice water. Let the cabbage cool for 3 minutes.
5 Remove the Brussels sprouts from the ice water and pat dry with a towel. The cabbage must be completely dry before freezing.
6 Repeat with the remaining Brussels sprouts, increasing the blanching time. Scald medium sized cabbages for 4 minutes and large cabbage heads for 5 minutes. When the scalding time is up, immediately dip the heads of cabbage in ice water. Chill the cabbage in ice water for the same amount of time as it has been in boiling water. Remove the cabbage from the ice water and pat dry with a towel.
7 Place the blanched Brussels sprouts in plastic zip-lock freezer bags. You no longer need to arrange the cabbage to size. After placing the cabbage in the bag, release excess air from the bag and seal.
8 Write the date of freezing on the bags with an indelible marker. This way you will know exactly how long Brussels sprouts have been in the freezer. You can also write an expiration date to help you determine how fresh the cabbage is.
9 Store Brussels sprouts in the freezer for up to 12 months. During this time, the cabbage should retain its flavor and texture. With longer storage, there is a risk of freezing the cabbage, due to which it will lose its original taste. If, after taking the cabbage out of the freezer, you find it dry and pale, this could be a sign of a frostburn.