Freezing cabbage soup to save you time and money is what you'll learn in this section. If you have limited time during the week, it can prove to be wise to put a little time aside on your schedule to make your cabbage soup in advance. I'll also give you some tips what containers I use for freezing my cabbage soup.
Tip: A simple time-saver is to use frozen cabbage or green cabbage like you see on the left picture.
Herefore you must blanch the cabbage leaves before freezing. You might even buy frozen cabbage cubes similar to spinach. What we'll explain in the following however is how to freeze cabbage soup.
The soup is perfect for freezing so all you need to do is devise what you need with your diet and then properly prepare and freeze the serving you assume would be the most appropriate.
I would recommend to freeze 4-5 portions at once in a special container. This is the equivalent to one day soup consumtion while on the 7 day cabbage soup diet.
Taking time out for freezing cabbage soup can make it a lot easier to stick with your healthy and nutritious meals at another date.
The Cabbage Soup recipe is counted as one of the best of all soups for reheating. As you prepare and freeze nutritious and fresh foods after cooking the soup, you will discover these steps are among the best ways to stick with your diet while maintaining very nutritious food selections.
To do all this with great success, you will need to use a few (Tupperware) containers for the purpose of freezing the contents and employing the preparation of the soup needed for the freezer.
Here are a few steps to employ once you have prepared the soup and are now ready to freeze it:
Through setting aside your soup for 60 minutes to 120 minutes it can reach room temperature. If you put hot soup in the freezer it might yield freezer burn or the lid could literally blow off as the steam collects. Let the soup cool off first as this would be best common sense approach to apply.
I prefer to add my soup to freezer containers as this can be among the easiest ways to divide the soup into an amount that you would prefer to eat each and every day. It would not be the wisest plan to defrost and refreeze your food and this includes cabbage soup.
Using any type of storage container is fine, but I I nowadays prefer freezer container made of glass (see Amazon picks below) over "Tupperware bowls". Brands like "Glasslock" or "Pyrex" deliver the flexibility of using one container for the freezer, microwave, oven and dishwasher. Airplus liquid tight, odor-free, and stain-proof these simple latching lids bring me more convenience when I store my food.
Just ladle the soup into the containers to ensure you have the proper size portion and do not let any of the precious soup go to waste.
Folding a piece of a paper towel and placing it over the soup prior to putting on the lid and adding it to the freezer would be the best way to prevent freezer burn.
The last step is to make sure that all the containers have been properly and effectively sealed prior to freezing cabbage soup.
Soup that has been prepared in advance will need to be thawed out so you need to be aware of this fact prior to meal time. Personally, I like to reheat my servings in the microwave in order to save a lot of time once it has been defrosted but you could heat it quite well on the stove top if this is what you would desire (you would not be cooking anything, just heating it). I would also commonly add a few favourable herbs to the mix prior to heating.
Taking time out to employ a little advanced preparation can prove to be a strong time saver.
Please note: eat the soup within 60 days of freezing it. Be sure that the ladle you use is always a clean one and also clean the utensils, chopping board, and containers to keep down bacteria levels.
Never thaw out and refreeze your soup because doing so will only undermine the value of the flavor and potentially lead to food poisoning.