I have a steamer set that I picked up at Ikea years ago (it doesn’t appear to be carried by Ikea anymore). It’s worked well for our family of seven through the years; I’ve never felt like I needed something bigger.
My other resource is Rodale’s Stocking Up: The Third Edition of America’s Classic Preserving Guide. It’s easy to find this book at the local library or request it through interlibrary loan. The section on freezing gives the times for blanching or steaming vegetables for the freezer. Generally, the steaming times are shorter than the blanching times.
To steam cabbage:
- Remove the outer leaves. I had to remove several layers because of insect damage. The outer layers are tougher than the inner ones and would take longer to steam, too.
- Rinse off the cabbage to make sure there’s no dirt.
- Chop the cabbage up, making sure to slice off the end first. I chopped mine into half inch ribbons and bits. Yes, really technical.
- Put in steamer and steam for 4 minutes. If I had thicker pieces, I added an additional minute.
- Rinse with cool water to stop the cooking process. I usually let the cabbage cool for a few minutes in the sink before I rinse. While I’m rinsing, I mix the cabbage up to insure that the cool water reaches all of the steamed cabbage.
When the cabbage is completely cooled, bag in whatever quantities works for your family. I did about two handfuls for each quart bag.
For more money-saving tips, check out Frugal Friday at Life as Mom – this week’s post is on car debt and selling a car.
This post is also part of Fight Back Fridays at Food Renegade, one of my favorite sources for learning about whole foods.
And, finally Wholesome Whole Foods at Health Food Lover.
Disclosure: I am an Amazon Associate