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Darienne

Darienne

53 minutes ago, TdeV said:

I've made a hamburger/cabbage casserole in the past and frozen it and never noticed any change in the cabbage. 

In fact, the last portions we ate were frozen more than a year and a half ago.  I think we've just about eaten all the stuff I'd made and frozen before I was sidelined.  Normally I would have been in charge of keeping track of the freezers' contents and would never have allowed food to be frozen for an undue length of time.

 

But then just because I didn't notice any change in the texture of the cabbage doesn't mean there wasn't any.  

 

added:  I tried to  delete TdeV's comment when I realized it was not pertinent to my point but couldn't do it and made a mishmash of it all.

 

Darienne

Darienne

52 minutes ago, TdeV said:

I've made a hamburger/cabbage casserole in the past and frozen it and never noticed any change in the cabbage. 

In fact, the last portions we ate were frozen more than a year and a half ago.  I think we've just about eaten all the stuff I'd made and frozen before I was sidelined.  Normally I would have been in charge of keeping track of the freezers' contents and would never have allowed food to be frozen for an undue length of time.

 

But then just because I didn't notice any change in the texture of the cabbage doesn't mean there wasn't any.  

 

added:  I tried to  delete TdeV's comment when I realized it was not pertinent to my point but couldn't do it and made a mishmash of it all.

 

 

 

 

 

 

 

 

 

 

 

 

 

Darienne

Darienne

49 minutes ago, TdeV said:

I've made a hamburger/cabbage casserole in the past and frozen it and never noticed any change in the cabbage. 

In fact, the last portions we ate were frozen more than a year and a half ago.  I think we've just about eaten all the stuff I'd made and frozen before I was sidelined.  Normally I would have been in charge of keeping track of the freezers' contents and would never have allowed food to be frozen for an undue length of time.

 

But then just because I didn't notice any change in the texture of the cabbage doesn't mean there wasn't any.  

 

I tried to  delete TdeV's comment when I realized it was not pertinent to my point but couldn't do it and made a mishmash of it all.

 

 

 

 

 

 

 

 

 

 

 

 

 

Darienne

Darienne

39 minutes ago, TdeV said:

 

So, then you would purposefully make soft cabbage? With the same ingredients (bacon, onion) too? How much of the tough rib would you remove?

 

2 minutes ago, Maison Rustique said:

@TdeV, personally, I would not freeze it. I think you will wind up with cabbage mush which to me does not sound appealing at all. If you really want cabbage you can freeze, I'd just make a cabbage soup of some sort. Just my own preference, but the texture of frozen cabbage is not going to be good.

I've made a hamburger/cabbage casserole in the past and frozen it and never noticed any change in the cabbage. 

In fact, the last portions we ate were frozen more than a year and a half ago.  I think we've just about eaten all the stuff I'd made and frozen before I was sidelined.  Normally I would have been in charge of keeping track of the freezers' contents and would never have allowed food to be frozen for an undue length of time.

 

But then just because I didn't notice any change in the texture of the cabbage doesn't mean there wasn't any.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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