Vegetables – How to freeze cabbage

I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to "fix" this, once it happens.

That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.

This is not a defect but a characteristic of pea-soup. In Holland, the pea-soup is considered good when a wooden spoon can be put upright in the pot. I've never eating it that thick myself, though.

The starches and the gelatin will form a mesh when cooling, so the consistency of the pea-soup will always be thick when cold. On heating, do what Mien advised: add some water or broth to the soup to the consistency that you want.

You will have to heat slowly because otherwise the soup will stick to the bottom of the pan and burn.

Don't forget to thoroughly heat the soup and let is simmer for at least 10' to kill any unwanted visitors (germs) before serving.