| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | How | 1 | Info | |
INGREDIENTS
| 1 | lb | To 1-1/2 lb, Makes 1 pint |
| 1 | lb | Makes 1 pint |
| 1 | lb | To 1-1/2 lb, Makes 1 pint |
INSTRUCTIONS
Frozen Cabbage, Celery and Chinese Cabbage can be used in cooked dishes only. CABBAGE 1. Choose fresh, solid heads with crisp leaves. 2. Trim the coarse outer leaves. 3. Cut medium coarse shreds, thin wedges, or separate into leaves. 4. Blanch 1 to 1-1/2 minutes for shreds; 3 minutes for wedges or leaves. Cool; drain well. 5. Pack into containers, leaving 1/4 inch head space. Seal, label, and freeze. 6. Cook frozen cabbage about 5 minutes, or thaw leaves to use for stuffed cabbage or cabbage rolls. CELERY 1. Choose crisp, tender stalks without coarse strings. 2. Wash well, trim, and cut into 1 inch lengths. 3. Blanch 3 minutes. Cool; drain well. 4. Tray freeze or pack into containers. 5. Cook frozen celery with other vegetables in soups, stews, and casseroles. CHINESE CABBAGE 1. Choose fresh, solid heads with crisp leaves. 2. Trim coarse or shriveled leaves. 3. Cut into medium coarse shreds, thin slices, or separate into leaves. 4. Blanch 1 to 1-1/2 minutes for shreds; 3 minutes for slices or leaves. Cool; drain well. 5. Pack into containers, leaving 1/4 inch head space. Seal, label, and freeze. 6. Cook frozen Chinese cabbage about 5 minutes, or thaw leaves to stuff. Source: Vegetable Gardening Encyclopedia From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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