Cabbage has long been a diet staple, materializing in various forms from fresh to sauerkraut to slaw. A whole head of cabbage often is too large to be used at one time, but it can be preserved in the freezer for up to a year for use later.
Bring a pot of water to boiling on the stove. Rinse off the head of cabbage under the kitchen sink faucet while the water boils.
Separate the individual leaves of cabbage, cut the head into wedges or shred it, depending on how you intend to use the cabbage after you thaw it.
Blanch the cabbage in the boiling water for 1 to 2 minutes, depending on how you cut the cabbage. Shredded cabbage will take less time to blanch than a wedge.
Run the cabbage under cold water for a few seconds to stop the cooking process after blanching.
Dry the cabbage by patting it with a clean paper towel.
Place the cabbage leaves or wedges into plastic freezer bags. Remove as much air as possible before sealing the bag.
Place the bags of cabbage into the freezer.