Shelf Life Tips

• Refrigerate in plastic bag; do not wash until ready to use.
• To freeze: (1) Wash thoroughly and remove course outer leaves; (2) Cut cabbage into thin wedges or separate into leaves; (3) Blanch (plunge into boiling water) for 2 minutes and chill quickly in ice cold water; (4) Drain off excess moisture, package in airtight containers or freezer bags and freeze immediately.
• Freezer time shown is for best quality only — foods kept constantly frozen at 0° F will keep safe indefinitely.

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