Harvested a lot of red cabbage the other day, and made a pot of sweet and sour red cabbage for dinner last night. Delicious!

Does anyone know how if this can be frozen? If so, is the texture still good?

I was checking out my Ball Preserving book and they list a canned recipe, but it's very drawn out (salting and layering the cabbage for 24 hours, then rinsing, draining and letting the cabbage sit on paper towel lined baking pans for another 6 hours, then making the pickling solution and canning for 20 minutes)!

I am pretty sure my grandmother canned this, and it certainly has enough vinegar to be acidic enough for the water bath canning method...but...

freezing would be faster and easier.

Hope someone can help.

Peace

Gail