Choose fresh, firm cabbage heads with no soft spots or blemishes
Remove any wilted or damaged outer leaves
Rinse the cabbage thoroughly under cold water
Cut the cabbage into wedges, strips, or shred it
Bring a large pot of water to a boil
Prepare a bowl of ice water
Blanch cabbage wedges or shredded cabbage in boiling water for 1.5 to 3 minutes
Transfer the cabbage immediately to ice water to stop cooking
Drain the cabbage well
Pat the cabbage dry with a clean towel or paper towels
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