it won't be crispy................to freeze cabbage you have to take off the outer leaves and wash............cut it down................blanche it to 90 seconds...........and take it out and have ready a big container of cold water & ice to put the cabbage in and let it be cold before you use you slotted ladel to drain and use freezer bags or a sealer unit that takes the air out.......this will not be crisp to make cole slaw..................good for soups.
there is a recipe for german cole slaw that can be canned.......mayonaise style does not work out well being canned.
