How Do You Blanch Cabbage?

Blanching cabbage is a quick and simple process involving briefly cooking it in boiling water followed by an ice bath.

Blanching cabbage is straightforward: you bring a large pot of water to a boil, add the cabbage, and briefly cook it. Afterward, you immediately cool it down in an ice bath to halt the cooking process.

Step-by-Step Cabbage Blanching

Blanching serves to tenderize the cabbage slightly, brighten its color, and can help preserve nutrients if you plan to freeze it. Here's a detailed breakdown of the process based on the provided reference:

1. Prepare the Boiling Water

• Use a large pot: Start by filling a large pot with water.
• Bring to a rolling boil: Place the pot on the stove over high heat and bring the water to a vigorous boil.

2. Add the Cabbage

• Carefully add the prepared cabbage to the boiling water. The cooking time depends on how the cabbage is cut:
  • Cabbage leaves and strips need just 90 seconds.
  • Cabbage wedges need about 3 minutes.

3. Cook Briefly

Cook the cabbage for the specified time. Do not overcook, as the goal is just a brief partial cook.

4. Stop the Cooking (Ice Bath)

• Prepare an ice bath: While the cabbage is cooking, have a large bowl filled with ice water ready.
• Plunge the cabbage: Immediately after the cooking time is up, use a slotted spoon or strainer to remove the cabbage from the boiling water and plunge it directly into the ice bath. This rapid cooling is crucial to stop the cooking process.

5. Drain Thoroughly

• Drain the cabbage: Once the cabbage is completely cooled in the ice bath, remove it and drain it thoroughly in a colander. Ensure as much water as possible is removed before using or storing the blanched cabbage.

Cabbage Blanching Times

Here's a quick reference for cooking times:

Following these steps will result in perfectly blanched cabbage ready for your next culinary use.