Cabbage soup can retain its pleasant fragrance, crunchy texture, and delightful taste after being frozen for long periods.
Cabbage soup is so alluring that it invariably demands instant devouring. However, because leafy greens fill you up very quickly, most people cannot finish their serving at once, prompting them to find ways to preserve leftovers.
Freezing is one of the most ubiquitous ways to store food, but it is notorious for altering its smell, taste, and consistency. That’s why in this detailed article, we’ll help you answer the question “Can you freeze cabbage soup” as well as debunk other myths associated with this flavorful vegetarian dish.
How To Freeze Cabbage Soup
The question “Can you freeze cabbage soup” proves challenging for a lot of foodies. Luckily, it is possible to freeze this scrumptious dish, and doing so is easy as a piece of cake. Anyone, including those who do not have a knack for cooking, can pull it off with a bit of care and caution.
It would be best if you plan beforehand and cook in a way that is appropriate with the purpose of freezing. More specifically, you should stop cooking as soon as all of the ingredients in this soup turn slightly soft. This is a far cry from cooking for immediate consumption, which requires you to heat the vegetables until their textures are perfectly tender.
The main reason is that when your dish is frozen and defrosted, it will continue to soften. Therefore, slightly crispy veggies keep your soup from getting soggy and unpalatable.
Once it has been cooked properly, let it sit and cool down completely. If you forget to let your dish cool down before freezing it, you will inadvertently increase the temperatures of other foods in your freezer and consequently thaw them.
This process can be lengthy and time-consuming, but you can speed it up in 2 main ways.
- Submerge the bowl in iced water
You can place the bowl of this hot soup in a big pot full of cold water and ice cubes. After that, cover the bowl with plastic food wrap and place it in your freezer.
- Put the dish in airtight bags or jars
Alternatively, the dish can be divided into smaller, more manageable portions. Subsequently, you can package each portion into resealable plastic bags (These bags are many foodies’ all-time favorite option because they do not take up too much space). Or, if freezer bags are unavailable in your residential area, make use of any containers at your disposal, as long as they are airtight.
If you don’t seal your bags or containers tightly, the odors of other food might penetrate and mix with this dish’s smell, thus ruining its irresistible aroma. Another thing to bear in mind is that you should never fill up your containers with cabbage soup because this dish can expand when it is frozen.
The second method is also our preferred one since each serving can be reheated in your microwave in a matter of minutes. Then, it can be carried and consumed when you’re on the go, which is suitable for those with a hectic working schedule. Moreover, such small batches prevent you from defrosting too much soup and wasting it all in the future.
Another huge bonus is that this approach enables you to label your jars or freezer bags with the name and cooking date of the dish. Writing the name helps you identify the cabbage soup among a myriad of other dishes in the freezer. Meanwhile, jotting down the date it is cooked allows you to keep track of its shelf life. For this reason, you can thaw and eat the dish before it goes bad.
Now, you have successfully frozen this vegetarian dish. However, the freezing process, on its own, does not guarantee an appetizing dish after it is defrosted. In fact, it is crucial that you know how to thaw and reheat it appropriately.
Thawing And Reheating Cabbage Soup
It is highly advisable to put frozen cabbage soup in the fridge the night before you reheat it.
On the contrary, letting the soup thaw at average room temperature is a bad idea because such a high temperature is conducive to rapid and uncontrollable bacterial growth. Doing so can also ruin the divine texture and flavor of the dish.
Microwaving is the no-fuss option for reheating this vegetarian dish. First, put your serving in your microwave for roughly 1 minute. Then, take it out, stir the soup gently so that the vegetables at the bottom of the bowl can later be exposed to full heat. Next, let it sit in the microwave for another 1 minute.
Check whether the entire dish, not just the upper part, is evenly heated. If not, put it back in the microwave and continue heating it until the soup is ready to be eaten.
How Long Can I Store Cabbage Soup?
It depends on where you store your dish. If you’ve refrigerated it, make sure to take it out and reheat it within 5 days. Any time more than that and your soup should undoubtedly be discarded.
On the other hand, frozen soup remains edible for up to 6 months provided that no extra air, moisture, or pathogenic bacteria come into contact with your dish.
Theoretically speaking, any dish, including frozen cabbage soup, can be preserved indefinitely below 0 degrees Fahrenheit. But the longer you freeze it, the more it deteriorates,
Can You Get Sick From Eating Old Cabbage?
Devouring bacteria-laden veggies in general and cabbage, in particular, can significantly increase your susceptibility to food poisoning, whose common manifestations include abdominal pain, vomiting, and nausea. The most serious symptoms are probably vomiting and nausea—they are our bodies’ natural reactions to rid themselves of potentially toxic substances.
In some severe cases, the consumption of spoiled cabbage heightens your body’s temperature, which ultimately results in fever. Persistent fever can, in turn, give rise to a host of physical problems, namely weakness, flushed skin, dizziness, and dehydration.
If you find yourself in this unfortunate situation, drinking water can be a quick fix to dehydration. After that, seek medical advice from professional health practitioners.
However, it is best to avoid such unwanted scenarios from happening in the first place. For example, when selecting vegetables, you should steer clear of cabbage with mold or dark spots. This shows the cabbage has gone past its prime, and in some cases, might even be infected with pathogenic bacteria that can take a heavy toll on your physical well-being.
Discoloration or unpleasant smell is also a sure-fire way to determine if your veggie has gone off or not.
Additionally, fresh cabbage is sturdy and firm to the touch. If it has turned limp and squishy, this means the vegetable no longer maintains its peak quality, so you’d better throw it away.
Is Brown Frozen Cabbage Safe To Eat?
Absolutely not! Abnormal colors such as brown or yellow are telltale signs of spoilage. This is often accompanied by dark spots, wilted leaves, mushy texture, and obnoxious odors. All of them indicate that your vegetable has gone off, become indelible, and therefore, should be tossed away.