A home cook is weighing whether to attempt freezing cabbage for a future batch of Marcella Hazan’s classic rice-smothered cabbage soup, questioning whether the method holds up after thawing. The uncertainty stems from a common kitchen dilemma—balancing convenience with potential texture or flavor changes when storing ingredients long-term. Meanwhile, the user also debates scaling the full recipe down, seeking practical advice on halving the ingredients without compromising the dish. The post invites fellow food enthusiasts to share their experiences with freezing cabbage or tips for adjusting recipe quantities.
Today is the day I'm going to make Marcella Hazan's Smothered Cabbage. (https://food52.com/recipes/27213-marcella-hazan-s-rice-smothered-cabbage-soup) Have you ever tried to freeze the cabbage? (I'm not making the soup today, but it seems like I should be able to freeze it and make the soup later.) Feels like it should be fine, but for some reason I'm feeling reluctant. Trying to decide whether to make a full recipe, or cut it in half. Thanks for answering my naive question. submitted by /u/MediocreGrocery8 [link] [comments]
