Steamed Cabbage
It's so easy to make Steamed Cabbage for a delicious side dish! Follow this blog post to learn how to steam cabbage, in wedges or shredded, in less than 15 minutes. Serve the cabbage with your favorite main dishes, like corned beef or smoked pork chops!
Ingredients
- 2 pounds green cabbage
- 2 tablespoons unsalted butter, cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Cut a head of cabbage into 4 quarters, then cut out the core and discard it.
- Either slice the quarters of cabbage into ½ inch strips, or cut each quarter in half to make 8 wedges.
- Bring 1 inch of water to boil in a large pot on the stove over high heat.
- Add the cabbage to a steamer basket and place it in the pot of boiling water.
- Cover and steam the cabbage for 7-10 minutes. For strips of cabbage, I recommend 7-8 minutes, for wedges of cabbage, I recommend 9-10 minutes.
- Remove the lid, turn the heat on the stove off and use tongs to transfer the steamed cabbage to a large bowl.
- Optional: add the butter, salt, pepper and garlic powder, and toss to combine.
Notes
- You can make this recipe with another type of cabbage, like red cabbage, savoy or napa cabbage. For savoy or napa cabbage, you’ll want to cut the cook time down to 5 minutes, as the leaves are softer and will become tender much quicker than a head of green or red cabbage.
- You can adjust the time up or down, depending on how tender you want the cabbage to be. The longer the cabbage steams, the softer it will get. If you want a more crisp texture, I recommend never steaming the cabbage for more than 8-10 minutes.
- You’ll be able to tell when the cabbage is done steaming, when it’s bright green in color, and the outer leaves are tender, but not mushy, in texture.
- When using a steamer basket, always make sure that the cabbage is not touching the water. This will allow the cabbage to steam, instead of boil in the water.
- If steaming the cabbage ahead of time to eat later, you’ll want to transfer the steamed cabbage to a bowl of ice water immediately after it’s steamed to stop the cooking process. After 1-2 minutes in the ice bath, remove the cabbage from the ice water. Dry it thoroughly, then transfer it to an airtight container, lined with paper towels for storage. The paper towels will soak up any excess water and prevent the cabbage from getting soggy. The steamed cabbage will stay good in the refrigerator for up to 5 days.
- The times for steaming the cabbage on the stove, will be the same whether you’re steaming ½ cup of cabbage, or up to 4 cups of cabbage. The only thing that will change is that you’ll need a larger steamer basket on the stove if you’re steaming more than 2 pounds of cabbage at one time.
Nutrition Facts
Calories 109kcal (5%)Carbohydrates 14g (5%)Protein 3g (6%)Fat 6g (9%)Saturated Fat 4g (20%)Polyunsaturated Fat 0.3gMonounsaturated Fat 2gCholesterol 15mg (5%)Sodium 667mg (28%)Potassium 395mg (11%)Fiber 6g (24%)Sugar 7g (8%)Vitamin A 399mg (8%)Vitamin C 83mg (101%)Calcium 94mg (9%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!