Choose a fresh, firm cabbage head with no soft spots or discoloration
Remove any damaged outer leaves
Rinse the cabbage under cold water
Pat it completely dry
Cut the cabbage into wedges, shred it, or chop it as desired
Remove the core
Blanch the cabbage in boiling water for 1.5 to 2 minutes
Transfer it immediately to ice water to stop cooking
Drain the cabbage thoroughly
Pat it dry again to remove excess moisture
Portion the cabbage into freezer-safe bags or containers
Remove as much air as possible from the bags
Label the containers with the date
Freeze the cabbage flat for easier storage
Use frozen cabbage within 8 to 12 months