Freezing cabbage stew?

Cafe Society
1

I’ve got a big pot of cabbage/beef shin stew on the stove at the moment that looks like it’s more than I can manage to eat in 2 sessions, and I could probably use it in wraps too.

Would freezing work for cabbage or am I better off keeping it in the fridge? It’ll probably keep for a day or 5 I guess.

Rought recipe for the interested:

Ingredients:

1 thick slice of beef shin on the bone.
a bunch of small cubed bacon
1 big carrot, chopped.
1 Cabbage (white), chopped into 1" cubes
1 large onion, chopped.
2 cloves of garlic, chopped.
1 glass of red wine
1 tbsp of tomato paste
Some dried chilles, juniper berries, cumin, allspice - all ground together
Also: tumeric, cloves and oregano and 1 star anice.

Brown the beef shin for a few minutes in some olive oil.
Remove beef from the pan, add bacon to the pan, fry for a few minutes
Add onion, garlic, carrot, fry for another few minutes.
Add ground spices, fry for a minute
Add the rest of the spices, the beef shin, the wine, a little water and tomato paste.
Stir and cover. Stew on low heat for an hour or so.
Remove beef shin. Cut the meat and remove the marrow and add back to the pot.
Add the cabbage.
Stew until ready.

It smells good so far, but I’ve just made this up so no guarantees :slight_smile:

2

Stews can usually be frozen as long as there is enough liquid stewish stuff to cover the solid ingredients, if that makes sense. Carrots, IMHO are the only ingredient in your recipe that will suffer a noticeable loss of texture. I just at some reheated frozen beef stew for lunch. :slight_smile:

3

Yeah, I know about the carrot, but I’m not too worried about it - I cut it fairly small for that reason.

Thanks!

4

I used to make stuff cabbage and found it freezes well.

5

Just a quick update: it took a little longer than I expected to cook the beef to tenderness and the cabbage to a nice bite, so I added another glass of wine and some more cloves because I thought it needed it and I added a little salt at the end.

Turned out great. Ate it with some thick slices of bread - though I think mashed potato or wraps would work fine too.

I’m going to freeze some later and if it doesn’t work, I’ll let you know - but I’m hopeful :slight_smile: