You will need
- Cauliflower, Brussels sprouts or kohlrabi;
- Freezer quick freezing (-18°C);
- Containers or bags to store in the freezer.
Instruction
1
Put the cauliflower on a cutting table, and then remove the dark green leaves.
Gently separate the head into individual florets (Kocheshkov). Remove the extra coarse stems, leaving only 1.5-2 cm from the inflorescence.
Gently separate the head into individual florets (Kocheshkov). Remove the extra coarse stems, leaving only 1.5-2 cm from the inflorescence.
2
In a saucepan, pour water and bring it to a boil. small portions put in boiling water color of the cabbage and blanch it for no more than 3 minutes.
3
With a slotted spoon, lay each portion of the cabbage in a colander to water glass. After that, it is advisable to lay it on a clean kitchen towel to dry.
4
Sort the dried from the water of the inflorescence of cabbage in portions on one preparation and place in bags or storage containers in the freezer
Lay thus prepared cabbage inside the freezer, not piling them to the freezing has passed as quickly as possible.
Store thus Kale can the entire winter.
Lay thus prepared cabbage inside the freezer, not piling them to the freezing has passed as quickly as possible.
Store thus Kale can the entire winter.
Note
Freeze a other varieties of cabbage: Brussels or kohlrabi, shinkovannuyu cubes. Cabbage can be frozen for future use in processed foods (cabbage rolls or stuffed cabbage), because it is in freezing loses its crispy properties.
Useful advice
You can also put in the freezer inflorescences of cabbage without pre-blanching, it will slightly lengthen the cooking time from frozen cabbage.
