I would. It will be more mushy when done but some prefer softer kraut. I don't know of any safety concerns with using it. The fermentation process would cover it safety wise. Might want a bit more salt due to the extra water the thawed cabbage would contain but I wouldn't think it would require much more

Dave

Thanks Dave.
I was thinking the same thing. Surprisingly, there isn't any water in the bottom of the bowl it's sitting in. I figured it would lose quite a bit to burst cells.

I'm anxious to remove the outer leaves and see how it looks inside. Worst case, I can always saute' in butter and freeze it. Tomorrow's project!

That and perusing Joy of Pickling I checked out from the library to see if I want to purchase it.

Deanna

I had some cabbage and broccoli freeze in my field. I put the broccoli directly to the freezer, put the cabbage in the fridge. When i cut the cabbage a few days later it still had ice inside. I sauteed the cabbage with onions and it was much softer than if it hadn't been frozen. I also noticed that both cabbage and broccoli had an odor that they wouldn't have had otherwise (maybe because they weren't blanched before being frozen?).

When i cooked some of the broccoli, i found the smell overwhelming, and ended up feeding it to my chickens. The taste was off, maybe because of the smell. The cabbage tasted a bit off to me as well, but mostly i didn't care for the soft texture. It's probably safe for kraut, but it wouldn't be crunchy enough for me.