Steamed Cabbage, Surprisingly Delicious! - Healthy Recipes Blog (2024)

Ingredients

You'll only need a few simple ingredients to make this steamed cabbage recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

• Fresh cabbage: I use green cabbage in this recipe. You can use red cabbage if you'd like. I tried it a few times, and it's just as good as green cabbage.
• Unsalted butter: I like Kerrygold butter, but any butter will be great.
• Minced garlic: You can mince a fresh garlic clove or use jarred minced garlic. Naturally, if you mince it yourself, it will taste better.
• To season: Kosher salt, black pepper, red pepper flakes, and dried parsley. The red pepper flakes and parsley are used mostly as a garnish, so you can skip them.

The best way to vary this recipe is to use different toppings for the cooked cabbage. You could, for example, sprinkle it with two tablespoons of grated parmesan (my favorite topping!) or bacon bits (my husband's favorite).

For an Asian flavor profile, instead of butter, I sometimes drizzle it with a tablespoon of soy sauce (or a gluten-free alternative) and a tablespoon of sesame oil. When I season it this way, I like to serve it with chopsticks, as shown in the photo below:

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making steamed cabbage:

Shred the cabbage and rinse it in a colander. Don't dry it - the water adhering to it will help it steam.

Place the cabbage in a large, deep, lidded skillet. Cover the skillet and heat it over medium-high heat. When the cabbage starts to steam, lower the heat to medium. Steam the cabbage, covered, for about 5 minutes.

Remove the lid and cook the cabbage for two more minutes to allow the remaining water to evaporate, then stir in the butter and seasoning.

Cook for two more minutes and serve.

Expert Tip

You really do need to cook the cabbage gently over medium heat. If the heat is too high and the pan gets too hot, the cabbage might dry out, stick to the bottom of the pan, and even burn. So make sure you keep the heat to medium. If needed, add a bit of water (1-2 tablespoons) to the bottom of the pan.

Should I use a vegetable steamer?

There's no need for a steamer, although if you happen to own one, you can certainly use it. You can simply cook the cabbage in a lidded skillet.

Is it better to boil or steam a cabbage?

As with all vegetables, I prefer steaming to boiling. It's a gentler cooking method that better preserves the vegetable's flavor and color.

Can I use cabbage wedges instead of shredded cabbage?

Yes, and the recipe will remain the same, except it will take a little longer to cook the wedges (1-2 minutes longer), so you should add two tablespoons of water to the skillet to prevent it from becoming too dry.

Serving Suggestions

Steamed cabbage is a versatile side dish that goes with anything! I often serve it with pork, either baked pork chops or pork roast. It's also good with chicken dishes such as chicken leg quarters, baked chicken drumsticks, and blackened chicken.

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them gently in the microwave at 50% power.

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Buttery Steamed Cabbage

It's surprising, but simple, buttered steamed cabbage is a delicacy. Steaming transforms this vegetable into a delectable side dish!

Servings: 6 servings

Calories: 107kcal

Add Your Own Notes

Nutrition per Serving

Serving: 1cup | Calories: 107kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Sodium: 215mg | Fiber: 3g

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