I tried it once. It cooked up hard and rubbery. Put me off trying it again

I agree with blanching the cabbage first but you can also preserve the cabbage to make either Korean Kim Chi or German Sauerkraut.

I have also frozen cabbage in some of my soups – small amount of frozen cabbage seems to be ok. Maybe a bit if trial and error?

I think the high water content would be problematic.

I have frozen cabbage in my chow mien recipes and it still tastes good.

You really need to use the freshest cabbage you can for this. If frozen without blanching then use within 4-8 weeks.
The first step in freezing cabbage is washing heads. Fresh-from-the-garden cabbage frequently hosts cabbage caterpillars beneath outer leaves. Aphids, beetles, or earwigs may also be hiding inside leaves. Give hitchhikers cause to leave by soaking heads in a salt solution. Use 1 to 3 tablespoons of salt per gallon of water, and soak cabbage heads for half an hour. You can also soak heads in plain water for a few hours.

After soaking, rinse heads, and remove old or yellow outer leaves. Cut cabbage into quarters or wedges, or separate leaves. Choose how to cut heads based on your end use. For most cooked dishes, cabbage wedges are handy. Keep the core inside wedges; it helps hold leaves together during blanching.

I have never done it but l can’t see why not!

Depends on where you want to use your cabbage for, but yes I do. I regularly make a Dutch red cabbage dish. When I buy a big red cabbage it’s cheaper, so then stew the whole cabbage and divide it in portions in the freezer

You would need to blanch it first. I personally wouldn’t do it. You certainly wouldn’t let it thaw before cooking.

Not the best thing to freeze it comes out to soft.. Maybe if its part of a greater dish as in cooked in it.. but i wouldnt freeze it on its own..

I shredded and froze a cabbage once. When I cooked it, I found it was rubbery and not very nice. I haven’t done it again