Can You Freeze Cooked Cabbage Soup?

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If you know me, you would know how obsessed I am with cooked cabbage soup. I can literally live on it for the rest of my life. That’s why it didn’t take me too long to wonder whether or not I could freeze the delicious and flavorful cooked cabbage soup.

Yes. You can easily and successfully freeze cabbage soup and preserve its amazing taste for a good amount of time. Don’t sweat it!
The taste and texture shouldn’t differ as long as you follow the freezing steps I am going to share with you precisely.

The good news is. You can freeze either homemade or store-bought canned cabbage soup. So, you will always have yourself a flavorful, economical, and low-calorie warm dinner in the freezer, ready to be enjoyed!

How to freeze cooked cabbage soup

Before you follow the step-by-step guide to freezing, you have to ensure that your freshly cooked soup is cool enough to at least room temperature before trying to freeze it. That could be achieved by separating the hot cabbage soup bulk into separate containers to facilitate its cooling.

An extra tip you should bear in mind: freezing the soup in small portions will be easier when you want to defrost it later on. It will take less time to defrost and will exactly be the portion you will need.

  1. Once you have made sure that the soup is cold and has reached at least room temperature, pour it into either a plastic tub, zip-lock bag, or even a glass jar. You can choose the size of container you need so that you will have yourself defined portions.
  2. Label the container containing the cabbage soup with the date and the contents of the container so that it is easier for you to later on distinguish it from all the stored food.

Bear in mind, though, that the cabbage soup can be kept in the fridge for up to 5 days without any change in taste or texture.

The soup might be a bit thin after freezing, but nothing a tablespoon of heavy cream can’t fix!

Tips for Making Freezer-Friendly Cabbage Soup

To make cabbage soup that freezes exceptionally well, keep these tips in mind:

  • Choose sturdy vegetables like carrots, celery, potatoes, and onions as the base, along with the cabbage. Delicate veggies like spinach and zucchini don’t freeze well.
  • Undercook the vegetables slightly. They will finish cooking when reheated. Overcooked veggies in soup can turn mushy.
  • Use some acidic ingredients, like tomatoes or lemon juice. The acidity helps preserve texture and flavor.
  • Add some butter or olive oil, which helps prevent freezer burn.
  • Season the soup generously before freezing. Spices and herbs can lose potency over time in the freezer.
  • Ensure the soup is at the right consistency before freezing—not too thin or thick. Add more broth if needed.
  • Let the flavors meld for at least 30 minutes before freezing for the best flavor.

Storing and Shelf Life of Frozen Cabbage Soup

To get the most out of your frozen cabbage soup:

  • Store soup flat in the freezer to prevent spills once it is solidly frozen.
  • Use freezer bags or a permanent marker to label soup with the date and contents.
  • Don’t overstuff freezer bags, which can lead to rupturing. Leave some air in the bags before sealing.
  • Inspect bags or containers periodically, and use the oldest soup first.
  • Discard any soup that shows signs of freezer burn, such as changes in color or texture.
  • Use frozen cabbage soup within 2–3 months for the best flavor and texture.
  • Once thawed, use cabbage soup within 3–4 days and don’t re-freeze.

How long can cooked cabbage soup last in the freezer?

It can stay in the freezer for up to 6 months. And even longer, but don’t expect it to hold the same premium quality!

How to defrost cooked cabbage soup

I prefer to defrost my cabbage soup slowly in the fridge on the top shelf overnight. It is the safest method for any frozen food.

A much quicker alternative is to just place it in the microwave after adjusting it to “Defrost” settings and wait for a few minutes.

How to reheat cabbage soup

You have many options when it comes to reheating cabbage soup after freezing. One of which is reheating the cabbage soup in a glass or plastic jar covered with cling film that will prevent the soup from overflowing while bubbling.

Another option is to reheat your soup inside a large pot on the stovetop. It might be a bit slower than the microwave method. However, the soup won’t be too runny.

Remember, if by any chance, the soup was thin and runny, you can add some heavy cream to dense it up and give it an extra creamy and delicious flavor.

The most important thing that you need to keep in mind when reheating any frozen food is the final temperature of the food. Which should be over 75°c for at least 30 seconds or 80°c for at least 6 seconds.

You can check the temperature using a digital thermometer every few minutes…

Frequently Asked Questions

Here are some common questions about freezing cabbage soup:

Can any cabbage soup recipe be frozen?

Most cabbage soup recipes freeze very well, but soups with dairy- or egg-based ingredients don’t freeze as successfully. Avoid recipes with heavy cream, eggs, cheese, or yogurt when planning to freeze soup.

Does freezing change the taste of cabbage soup?

Freezing well-packed, seasoned cabbage soup does not significantly alter the taste, though it can slightly muffle bright, fresh flavors. Make sure to season it well before freezing. Herbs, garlic, and spices hold up well.

Can you freeze raw, chopped cabbage and vegetables for soup?

It’s best to avoid freezing raw cabbage and vegetables. Freezing produces changes in texture in raw veggies. For best results, cook the soup fully before freezing.

What’s the best way to thaw frozen cabbage soup?

Thaw the frozen cabbage soup overnight in the refrigerator. This helps preserve taste and texture. Microwaving and stovetop heating work too, but they can alter the texture somewhat. Do not thaw cabbage soup at room temperature.

Is it safe to re-freeze thawed cabbage soup?

Once thawed, cabbage soup should not be re-frozen, as this increases the risk of bacterial growth. Refrigerate the thawed soup and use it within 3–4 days. Only re-freeze if the soup was never fully thawed initially.

Enjoy the Convenience of Frozen Cabbage soup.

Freezing cooked cabbage soup is a great way to always have a healthy and satisfying meal ready when you don’t have time to cook. Follow proper methods for freezing and thawing, and frozen cabbage soup will retain its delicious flavor and texture.

Freezing allows you to always have this nourishing soup on hand whenever a comfort food craving strikes.

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