Think cabbage is boring and bland? Think again! This Steamed Cabbage recipe is versatile, delicious, and guaranteed to be a dinnertime hit.
Unless it’s in coleslaw, cabbage and I aren’t exactly best friends. In fact, I can’t help but associate the vegetable with those infamous weight-loss soups that took over every magazine in the 90s and were touted as the miracle of all miracles. Remember that popular cabbage soup diet? Yes, I was on it too. I still recall the torture of eating bowls of that stuff for lunch and dinner for an entire week. Whether or not the diet worked is a blur, but I do remember how it almost turned me off cabbage for good.
Thankfully, I sometimes stumble upon a recipe like this one that redeems this humble vegetable, earning it a spot at my dinner table. Take delicate strips of steamed cabbage leaves, toss them with butter, and what do you get? A melt-in-your-mouth side dish that has everyone (even me!) coming back for seconds. Buttery cabbage pairs well with just about anything, and you can tweak the seasonings to match any meal. I love adding Italian herbs when serving it alongside pasta. Best of all? This dish is ridiculously easy to make—a major win for someone as busy as me.
Is This Steamed Cabbage Healthy?
Steaming vegetables is a great way to preserve their nutrients, and cabbage happens to be a great source of vitamin C, vitamin K, and fiber. This recipe uses just a small amount of butter, but you can easily swap it for olive oil or a plant-based butter. If you’re cutting back on sodium, skip the salt and season the steamed cabbage with garlic or onion powder and a squeeze of lemon juice instead.
Variations That Enhance Steamed Cabbage
While this recipe is simple and delicious, there are many other delectable ways to dress up your steamed cabbage. One of my favorite variations is to toss it through brown butter and crown the dish with large, crispy leaves of fried sage. Steamed cabbage is also wonderful with ricotta salata’s subtle lactic tang and some roasted walnuts for added crunch. If you really want to impress your guests, fry some spicy chorizo until it releases its vibrant, flavorful oils. Toss the steamed cabbage through the chorizo and its oils and finish with a scattering of toasted cumin seeds.
FAQs & Tips
Leftover steamed cabbage can be kept in an airtight container in the fridge for up to 3 days. Freezing is not recommended, as it will render the vegetable mushy upon thawing.
A metal colander will also work. Place a pan on the stove with about an inch of water. Ensure the colander fits securely over the pan without touching the water. Add the cabbage to the colander and bring the water to a gentle boil. Cover with a lid or foil to trap the steam. Note that you may need to work in batches.
Sure. You can also use napa, red, or savoy cabbage in this recipe.
Serving Suggestions
Cabbage and pork are a winning combination, so go ahead and pair this easy side dish with some Pan-Fried Boneless Pork Chops, crisp Breaded Pork Chops, or a succulent Crock-Pot Pork Tenderloin. Round out the meal with fluffy Quick Baked Potatoes or these Delicious Roasted Red Potatoes.
Steamed Cabbage
Ingredients
- 1 medium head green cabbage about 2 pounds
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
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Remove the tough outer leaves from the cabbage, quarter it, and remove the core. Then, slice each quarter into 1-inch wide strips.
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Place the cabbage strips in a steamer basket over a pot of boiling water, ensuring the water does not touch the bottom of the basket.
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Cover the pot with a lid and steam the cabbage for 7-10 minutes, or until it is tender to your preference.
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Carefully remove the steamer basket from the pot, transfer the cabbage to a serving dish, and toss with butter, salt, and pepper.
Nutrition
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