Freezing cauliflower and broccoli for winter at home
Autumn has come, which means it’s time to harvest fruits and vegetables for the future. Most housewives know how to prepare ordinary white cabbage, but what to do with color?
If you do not want to marinate or preserve it, then the best way to keep all the vitamins — freezing. However, how to freeze the cauliflower for the winter? Now we will tell everything in detail.
On the inflorescences should not be any spots and defects. In addition, the leaves should also be uniform in color and sturdy. A head of cabbage with spots, with yellowed or darkened leaves for freezing should not be taken.
So, the correct cabbage is selected, now it remains to prepare it for freezing. No particularly labor-intensive actions are required.
- Thoroughly my head out;
- Soak it in a saline solution (a couple of tablespoons of salt per liter of water). The procedure will allow to float to the surface, even the smallest insects that hid inside;
- Rinse with cool water;
- We assort on inflorescences of the necessary size.
Before you send a vegetable in the freezer, you should decide what it will be used for.
- For soups, it is best to divide the head into small florets;
- Medium pieces are best for vegetable stews;
- For frying in breadcrumbs or steaming, large florets are optimal.
Cabbage for freezing can be both raw and blanched. The latter will save less vitamins, but will retain its taste and texture. Crude same can turn black, become lethargic and not tasty. You should blanch the cabbage like this: pour water into a saucepan and add a little lemon juice or citric acid. Bring the water to a boil and put the cabbage for 3 minutes in a boiling liquid. Then inflorescence immersed in ice water for a couple of minutes. Then thoroughly dry.
Now we decide on the method of freezing cauliflower for winter at home. There are three of them:
- Freeze portions in the right containers;
- Dry freeze without dishes;
- Freezing of ready-made semi-finished product;
The first method is suitable if the shape of the inflorescences is not particularly important. This is how you can freeze small inflorescences for soup or stews. We put them in the required capacity. It can be a plastic or glass tray, a package.
We put inflorescences tightly, trying to keep as little air as possible inside. Now we remove the cabbage containers into the freezer, first into the freezing compartment, and then into the storage compartment.
Dry freezing will keep the shape of the inflorescences, which is important, for example, when frying. This method is simple — first, prepare the inflorescences laid out on a large board or dish.
It is necessary to make so that the pieces do not touch each other. Put the vegetables in the freezing sector and wait. As soon as the inflorescences are frozen, pour them into a bag and remove them for storage.
Freezing semi-finished product saves time when preparing dinner or lunch. For example, chopped cabbage is chopped using a blender, adding vegetables, if desired, brought to half-cooked.
You can add a little chicken or meat broth. We freeze. As soon as it is needed, take out the container and finish the contents in literally 10 minutes — and the soup is ready!
Another way — blanched cabbage, divided into inflorescences, dipped in an egg, then in breadcrumbs. Let the buds dry thoroughly in air for a couple of hours. Then freeze dry method. Such a blank can be immediately roasted or baked.
What can be cooked from cauliflower? You can not even imagine how many dishes to eat from this unusual vegetable.
Cauliflower in batter — read a selection of recipes.
Learn an interesting recipe for pickled cauliflower.
Another extremely tasty and healthy vegetable is broccoli. How to prepare broccoli cabbage for the winter?
So, first of all, you need to choose a quality head of road, without damage and stains. For freezing it is better to take fresh broccoli, which was picked during the day.
Carefully wash the vegetable and soak it in saline. During this procedure, small insects and dirt will float to the surface.
Divide the head into the desired size of inflorescence. As for broccoli specifically, it is best to freeze it in small buds and small portions. The faster it will freeze, the less vitamins it will lose, and it will be better stored.
Broccoli, unlike color, blanch necessarily. Without this procedure, cabbage will lose color and taste in 100 percent of cases. The method of blanching is already described above, however there are some subtleties. As soon as the water starts to heat up, add ice to it. In extreme cases, add ice water from the tap. If you ignore this step, the broccoli runs the risk of becoming a porridge in the freezer.
Now we choose the method of freezing — in the tank, dry, or freezing of semi-finished products. By the way, mashed potatoes of these two types of cabbage are ideal for the start of feeding.
How to store frozen cauliflower and broccoli
If you use bags when freezing, you must remove most of the air from them. It would be ideal to use a special device that we remove it by creating a vacuum in the bag. In this case, the vegetables will be stored much longer.
Temperature also plays an important role. At -18 degrees you can store vegetables for up to a year. Temperature — 12 degrees will help stock cauliflower and broccoli for six months. But the temperature minus 6 degrees long vegetables will not save — a month maximum period.
To make the dish look beautiful, you need to know a few subtleties. Frozen cauliflower is not thawed before cooking. It is enough to put it in boiling water and boil until tender. If it is necessary to fry or bake, then it should be thawed at room temperature. Do not use the microwave to defrost. This will destroy the remaining vitamins, and the appearance will have a negative impact.
Broccoli does not need defrosting, it’s best to start cooking the right dish right away.
Spicy fried cauliflower with garlic sauce
- Cauliflower — 500 grams;
- Sour cream — 200 grams;
- Two cloves of garlic and herbs to taste.
Prepared cabbage rolls in eggs and breadcrumbs. Fry in a pan until golden brown. Now prepare the sauce — sour cream mixed with chopped garlic. Add a little salt and herbs to taste. Give brew and serve.
Baked with creamy broccoli and cauliflower sauce
- Cauliflower and broccoli — 500 grams;
- Cream 20 percent — a glass;
- Grated cheese — 100 grams;
- Butter — 40 grams;
- Salt and spices to taste.
In a refractory dish, put cabbage, salt and pepper to taste. Cooking creamy fill — mix cream with cheese. Add butter, salt and spices to the mixture. Pour the sauce over the vegetables and bake in the oven until golden brown on top.
This dish is very easy to prepare, especially if the cabbage was frozen already blanched and chopped. In this case, the mixture must be boiled until fully cooked, add salt and spices and once again turn in a blender. To this dish you can submit rye crackers. This dish is suitable for diet food.
If you want to make a more refined and satisfying dish, then add mushrooms and cream to the mixture. Cooking mashed boiled broccoli and cauliflower. At this time, fry the mushrooms (preferably mushrooms) with onions in butter. As soon as all the juice evaporates, add cream to the mixture and stew a little. Then mix the mushroom mass with cabbage and whisk in a blender. You can also serve croutons with cheese or rye crackers to this soup.
- Cauliflower — 300 grams;
- Broccoli — 200 grams;
- Bulgarian pepper — 1 piece;
- Onions — 1 piece;
- Carrots — 1 piece;
- Small zucchini;
- Garlic — one clove;
- 2 tablespoons tomato paste.
Fry onion and carrot in a cast-iron saucepan or a slow cooker. Put the diced potatoes, fill with water until half, salt, pepper and close tightly. We bring the potatoes to half-cooked. Now add Bulgarian pepper, cut into large cubes, broccoli, cauliflower, tomato paste and stew until fully cooked. Bulgarian pepper should crunch slightly. As soon as the stew is ready, add chopped garlic and let it brew for 10 minutes.
Such a stew can be made in the oven. To do this, stew all the vegetables until half ready, then shift them into a refractory mold, oiled. Sprinkle with grated cheese or pour cream on top. Bake until fully cooked.
- Boiled broccoli — 300 grams;
- Boiled cauliflower — 300 grams;
- Small onion;
- Small carrot;
- A glass of cream 20 percent;
- 2 eggs;
- 100 grams of grated cheese.
The casserole can be made from both broccoli and cauliflower. You can connect them. Boiled vegetables cut into small pieces. Add the onions, carrots and fold into the form. Prepare the mixture for pouring — mix the cream with beaten eggs. Rub cheese, add salt and pepper. Fill the vegetables and bake until done.
We hope that our advice will help you in freezing cauliflower and broccoli at home for the winter. Such harvesting of vegetables will help to prepare a huge amount of delicious dishes in the winter.