Quick Answer
Yes, you can freeze cabbage soup to extend its shelf life. Cabbage soup freezes well for 2-3 months. To freeze, let the soup cool completely, transfer to freezer safe containers leaving 1 inch headspace, seal tightly and freeze. Thaw in the refrigerator before reheating on the stovetop until hot. The texture may soften slightly but the flavor will remain the same.
Can You Freeze Cabbage Soup?
Cabbage soup can be frozen to extend its shelf life beyond the standard 3-5 days in the refrigerator. Freezing is an effective way to preserve cabbage soup for longer term storage.
Cabbage soup contains ingredients that freeze well – cabbage, onions, carrots, celery, broth, tomatoes and seasonings. The low moisture content in these vegetables and the acidic environment created by the tomatoes allows the soup to hold up well in the freezer for 2-3 months.
Freezing cabbage soup maintains most of its texture and all of its flavor. The cabbage and carrots may become slightly softer once thawed but this minor change is not very noticeable. Overall freezing is a good technique for leftover cabbage soup.
How to Freeze Cabbage Soup
Follow these simple steps for freezing cabbage soup:
Let the soup cool completely
It is important to let the cabbage soup cool down to room temperature before freezing. Hot soup placed directly into the freezer can raise the temperature and compromise other frozen items. Cooling down the soup prevents frost bite on the containers as well.
Transfer the pot of soup to the refrigerator for faster cooling if you are short on time. You want the temperature lowered to at least 40°F or colder before freezing.
Transfer soup to freezer containers
For best results, use freezer safe containers such as plastic, glass or heavyweight zip top freezer bags. Avoid thin plastic containers or bags which can easily crack.
Leave at least 1 inch of headspace in each container as liquids expand during freezing. Too little headspace can cause the containers to crack open.
Seal the containers tightly
Secure lids on plastic containers or squeeze out excess air and tightly seal bags. This protects the soup from freezer burn which negatively impacts texture and flavor.
If using zip top bags, you can freeze soup flat in a single layer with the bag lying on a baking sheet. Once frozen, remove and stack the solid frozen blocks of soup.
Label and date containers
Clearly label each container with the soup name and freeze date. This makes rotating and using within the recommended 2-3 months easier.
Freeze soup immediately
For best quality, place sealed containers of cabbage soup directly in the freezer as soon as possible. The freezer will quickly drop the temperature below freezing stopping bacterial growth and preserving texture.
Aim to freeze within 2 hours of cooking or cooling for food safety. Do not leave soup at room temperature for over 2 hours.
Use freezer friendly storage containers
The best containers for freezing include:
– Plastic containers with tight fitting lids
– Freezer bags – heavyweight, liquid-proof
– Glass jars or casserole dishes with ample headspace
– Aluminum pans covered well with plastic wrap and foil
Avoid thin plastic containers, plastic wrap, wax paper and thin freezer bags which can easily tear.
Freeze for up to 2-3 months
For best quality and food safety, use frozen cabbage soup within 2-3 months. The frozen vegetables and broth remain safe beyond this time but the texture and flavor will progressively decline the longer the soup is frozen.
How to Thaw Frozen Cabbage Soup
Thaw cabbage soup safely using one of these methods:
Refrigerator Thawing
For slow thawing, place the frozen container of soup in the refrigerator. Allow 24-48 hours for the soup to thaw completely.
Once thawed, use within 3-4 days.
Cold Water Thawing
For faster thawing, place the frozen soup in a leak-proof plastic bag submerged in cold tap water. Change the water every 30 minutes until the soup is thawed.
Use thawed soup immediately. Do not refreeze.
Microwave Thawing
Microwave thawing is the quickest method. Remove soup from freezer container before thawing. Microwave soup in short 1-minute bursts, stirring between sessions, until completely thawed.
Use thawed soup immediately. Do not refreeze.
Stovetop Thawing
Frozen soup can also be thawed on the stovetop. Place still-frozen soup into a pot and cook over medium-low heat, stirring occasionally, until thawed and heated through.
This method transitions from thawing to reheating seamlessly.
How to Reheat Thawed Cabbage Soup
Once thawed, reheating cabbage soup helps bring out the best flavor and texture. Use one of these reheating methods:
Stovetop
For best results, reheat thawed cabbage soup on the stovetop. Heat soup over medium heat, stirring occasionally, just until steaming hot, about 7-10 minutes.
The stovetop allows even heating without scorching the ingredients.
Microwave
Microwave reheating is quicker but can lead to hot spots. Heat soup in 30 second bursts, stirring between sessions, just until hot. Take care not to overheat.
Slow Cooker
Pour thawed soup into a slow cooker and reheat on low for 2-3 hours. The slow gentle heating prevents scorching.
Stir occasionally and top up evaporating liquids.
Storage of Leftover Reheated Cabbage Soup
Like fresh cabbage soup, leftover reheated soup should be stored properly in the refrigerator or freezer.
Refrigeration
Store leftover reheated soup in airtight shallow containers in the refrigerator. Use within 3-4 days for best quality and food safety.
Freezing
Cooled leftover soup can be frozen again for longer term storage. Use within 2-3 months for optimal flavor and texture.
Conclusion
Freezing is an excellent way to preserve leftover cabbage soup and extend its shelf life beyond a few days. Cabbage soup freezes very well with minimal impact to texture and flavor. Cool soup completely before transferring to airtight freezer safe containers, leaving headspace. Thaw frozen soup in the refrigerator, cold water or microwave before reheating on the stovetop or slow cooker until piping hot. Store thawed leftovers in the refrigerator or freeze again for longer term storage. Follow proper freezing, thawing and reheating methods for delicious cabbage soup even months after initially making it.
Cabbage Soup Freezing Frequently Asked Questions
How long does cabbage soup last in the freezer?
Properly frozen cabbage soup will maintain best quality for 2-3 months in the freezer though it remains safe beyond this time. The vegetables and broth can become progressively softer and lose flavor the longer frozen.
Can you freeze cabbage soup with potatoes?
Potatoes do not freeze well. They tend to turn mushy once thawed. For best results, make cabbage soup without potatoes if freezing or add fresh potatoes after thawing the soup.
Is it necessary to blanch vegetables before freezing soup?
Blanching is not required for freezing soup. The direct liquid contact helps maintain vegetable texture and quality during freezing. Blanching can be useful for loose chopped veggies.
What kind of container is best for freezing soup?
Opt for rigid plastic, glass or freezer bags. Avoid thin plastic tubs, bags or paper products which can tear easily. Sturdy containers prevent freezer burn.
Should cabbage soup be cooled before freezing?
Yes, cooling hot soup down completely before freezing is a must. Hot soup can raise freezer temperature and put other foods at risk plus lead to frost bite on the containers.
Nutrition Facts of Cabbage Soup (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 85 |
| Total Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 165 mg |
| Potassium | 410 mg |
| Total Carbs | 16 g |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Vitamin A | 45% DV |
| Vitamin C | 75% DV |
| Calcium | 5% DV |
| Iron | 10% DV |
Key Nutrients
Cabbage soup is low in calories, fat, and cholesterol, while providing fiber, vitamins A and C, calcium and iron. The cabbage, tomatoes, carrots, celery and seasonings give this soup a nutritional boost. Enjoy cabbage soup as a healthy starter or light meal.
Tips for Making Freezable Cabbage Soup
Follow these tips for cabbage soup that freezes perfectly:
– Use firm cabbage and vegetables – avoid old soft produce
– Keep the ingredients in even sized small pieces for uniform cooking
– Cook the soup just until vegetables are fork tender
– Cool soup rapidly before freezing
– Use rigid airtight containers and freeze immediately
– Label containers with name and date
– Freeze for up to 2-3 months
– Thaw in refrigerator before reheating gently on stovetop
Recommended Storage Times
Fresh cabbage soup storage
Refrigerator: 3-5 days
Frozen cabbage soup storage
Freezer: 2-3 months for best quality
Thawed cabbage soup storage
Refrigerator: 3-4 days
Do not refreeze thawed soup more than once. Reheat thawed soup fully before serving. Discard soup if mold, off odors or other signs of spoilage develop.