. Asgar, A. and D. Musaddad, 2006. Optimizing of method, temperature, and time of blanching for processing of dried cabbage. The purpose of this research was to study the effect of method, temperature, and time of blanching on the characteristics of dried cabbage. The research was conducted from October to November 2004. The research was arranged in a split plot design with 2 x 6 factorial, 3 replications and followed by Duncan's test. Main plot consisted of (1) steam blanching and (2) water blanching. Subplot consisted of temperature and time of blanching (1) 65°C 15 minutes, (2) 65°C 30 minutes, (3) 75°C 10 minutes, (4) 75°C 20 minutes, (5) 85°C 5 minutes, and (6) 85°C 10 minutes. The results showed that interaction between the method, temperature, and time blanching of significantly affect on dry matter, rehydration ratio, moisture, and ascorbic acid content. The organoleptic test of dried cabbage processed with water medium at 75°C for 10 minutes was the best. On this treatment dried cabbage were 7.71% of water content, 4.32% of dry matter, 747.24% of rehydration ratio, and 83.128 mg/100 g of vitamin C.