I'm trying that freezer slaw recipe in the ball blue book this year. It tasted great before I packed it into the freezer - can't speak to the texture/taste after defrosting.
Kimchee is good and there are hundreds of recipes for that on the internet.
I imagine to freeze you would just blanch, drain and pack into containers.

NCHFP provides the directions for freezing cabbage for use in cooked dishes later on.

We freeze ours in wedges after steam blanching.

Canned? Kraut or using it in Rummage Relish is about it. ;)

Dave

Here is a link that might be useful: NCHFP - how to freeze cabbage

Dave, I have the NCHFP site bookmarked now. Thank you SO much for all your help. I really do appreciate it. With the price of everything going so high (our electricity just went up $24/month - yikes!) I am trying to can/freeze everything I can get my grubby little mitts on these days.

Try

Freezer Pickled Cabbage
Source: Ziedrich The Joy of Pickling
Makes 4 pints (2-3 servings per pint)

2 pounds shredded green cabbage
1 cup shredded green bell peppers
1 cup shredded onions
1 cup shredded carrots
1 tbsp pickling salt
2 cups sugar
1 1/2 cups cider vinegar

In a bowl, toss the shredded vegetables with the salt and let stand 2 to 3 hours.
Drain the vegetables, pressing out excess liquid. Combine the sugar and vinegar, stirring to dissolve the sugar. Pour the syrup over the drained vegetables and mix well.
Pack the vegetables and syrup in freezer containers and freeze.
Thaw for about 8 hours in refrigerator before serving.

When I had extra cabbage, I would slice it into 1/2" shreds then steam it in the microwave on high (covered) until it had softened up a bit, maybe 5-7 minutes. Then I'd drain the water, cool it in the fridge, and when chilled, put into freezer bags and store in freezer. The cabbage was ready when I needed it later in the winter: to toss right into soup or folded into mashed potatoes.