Here’s a step-by-step guide on how to do it: "When I have leftover cabbage, I cut it into large chunks or quarters and blanch ...

A whole cabbage is stuffed with a rich meaty filling and cooked gently for 2 hours until tender. For this recipe you will need a 6 pieces of clean muslin. Blanch the cabbage leaves in boiling ...

Only freeze crisp, young cabbage. Wash and shred, blanch, drain, then plunge into iced water and drain again. Place in freezer bags, label and seal. Cook from frozen. To prepare, cut off the base ...

Briefly blanch the quartered cabbage pieces in salted boiling water, just enough to make them a little more tender at their dense middles. Pat dry and place on a large roasting tin. Slather them ...