How to freeze broccoli for the winter at home

How to freeze broccoli properly and quickly! How to quickly and simply freeze broccoli so that the inflorescences do not stick together, and the cabbage retains the maximum of useful substances? See the recipe and I will share with you all the subtleties of freezing broccoli!

Natalia Tsybulskaya

The author of the recipe

How to freeze broccoli for winter at home

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 4 g

Fats 18 % 2 g

Carbohydrates 45 % 5 g

33 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 12 h

Step 1:
Prepare all the necessary products. Actually, we only need the broccoli itself. Choose heads of bright green color, elastic to the touch. Broccoli is a very useful cabbage, and with proper freezing it will practically not lose its value. But its freezing is possible in two ways.
Step 2:
Wash the cabbage well. It is best to do this with very hot water or even with the help of a special means for washing vegetables. Broccoli inflorescences are very small and may contain a large amount of dirt, so they should be washed well. Dry the cabbage - it is necessary to do this so that when frozen fresh, ice does not form on the cabbage. Cut a large stalk and cut the head into inflorescences of the desired size.
Step 3:
If you decide to freeze cabbage fresh, then just in this form you can put the inflorescences in bags for freezing. Do not put a lot of cabbage in one bag - it is better to make a lot of bags with cabbage in the amount that will be used immediately, because the unfrozen product is not subject to repeated freezing!
Step 4:
If the freezer allows, you can put the cabbage inflorescences down in plastic or ceramic containers with a lid. Of course, this is much nicer, but it takes up more space, and does not affect the quality of the product in any way.
Step 5:
Broccoli can also be frozen and semi-boiled. To do this, boil the inflorescences in salted water for 5 minutes after boiling, then drain the water, and cool and dry the cabbage. Then also spread out in packages or containers. During cooking, the inflorescences will become a little softer and such cabbage will take up a little less space in the freezer. Pre-packaged cabbage in bags or containers should be frozen immediately at very low temperatures of about -18 degrees.
Step 6:
Such turbo-freezing allows you to keep the maximum amount of useful substances in the products. If you have drained the cabbage well and frozen it properly, then the inflorescences will not stick together and will be well separated from each other. Bon appetit!