Steaming Cabbage: A Healthy, Tasty Cooking Method

Steaming is a great way to cook cabbage, retaining its flavour and nutrients. It's also versatile, working well with many meals, and it's quick and easy to prepare. You can steam any type of cabbage, but white, napa, and pak choi are the most suited to this cooking technique. Red and Savoy cabbages are better suited to braising or sautéing but can still be steamed. You can steam the cabbage in wedges or shred it first, and it will take around 4-10 minutes to cook.

How long to steam cabbage

Steaming is an indirect cooking process that gently cooks delicate ingredients to retain their flavour and nutrients. All types of cabbage can be steamed, but white cabbage, napa cabbage, and pak choi are the most suited to this technique. More robust cabbages, such as red and savoy, can be steamed but are better suited to braising or sautéing.

The time it takes to steam cabbage depends on how small you cut the vegetables, the heat level, and your desired texture.

• Thinly slice the cabbage or cut it into wedges.
• Place the cabbage in a steamer or a large, deep, lidded skillet with a steamer basket.
• Add a small amount of water to the bottom of the pan (about 1 inch) if desired, but this is not necessary as the rinsed cabbage will release water as it steams.
• Cover the skillet and heat it over medium-high heat.
• Once the cabbage starts to steam, lower the heat to medium.
• Steam the cabbage for approximately 4 minutes if thinly sliced, or 10 minutes if cut into wedges.
• For more tender cabbage, steam for an additional 2-3 minutes.
• If there is excess water in the pan, drain the cabbage into a colander and return it to the skillet.
• Season and serve immediately.
• Heat olive oil in a large skillet or pot over medium-high heat.
• Add sliced onion and saute for 3-5 minutes.
• Stir in the cabbage and cook for about 3 minutes.
• Add chicken or vegetable broth, thyme, salt, pepper, and garlic powder, and stir to combine.
• Turn the heat to medium, cover the pan, and cook for 5 minutes to allow the cabbage to wilt.
• Add red pepper and carrots, stir to combine, and cover the pan again.
• Lower the heat to a simmer and cook for 10-15 minutes, or to your desired doneness.

Enjoy your perfectly steamed cabbage!

What type of cabbage to use

While all types of cabbage can be steamed, some types are more suitable for this cooking technique than others.

White cabbage, napa cabbage, and pak choi are the most suited to steaming. These varieties are delicate and gentle cooking will help retain their flavour and nutrients. Steaming these types of cabbage will also avoid the unpleasant smell associated with boiled cabbage.

More robust cabbages, such as red and savoy, can be steamed but are better suited to braising or sautéing. These cabbages have a stronger flavour and are crunchier in texture. If you prefer a softer steamed cabbage, opt for the white, napa, or pak choi varieties.

When choosing a cabbage to steam, look for a large head of green cabbage. This variety is sweeter than red cabbage, which also works but may not be as flavoursome. If you want to eat your cabbage raw, choose savoy or napa cabbage and use them in salads.

Most heads of cabbage range between 2-4 pounds in size. For steaming, try to find a smaller head, around 2 pounds, if you want to cook it all at once.

How to shred cabbage

Steaming is a great way to cook cabbage, and shredding it beforehand is a good idea if you want to cut down on cooking time. Here is a step-by-step guide on how to shred cabbage:

Prepping the Cabbage:

• Rinse the cabbage under cold running water and pat the outside dry.
• Remove any wilted or damaged outer leaves.
• Cut off the bottom of the stem.

Cutting the Cabbage:

• Place the cabbage on a cutting board with the core end against the board.
• Using a chef's knife, cut the cabbage in half vertically through the core.
• Cut each half vertically again through the core, creating four wedges.
• Make an angled cut into each wedge to remove the core.
• Lay each wedge flat on the cutting board.

Shredding the Cabbage:

• You can use a knife, mandoline slicer, or a food processor for this step.
• Using a knife, slice the cabbage lengthwise for shorter shreds or crosswise for longer shreds.
• For a mandoline slicer, place the wedge cut-side-down and put the guard over it. Then, carefully run the wedge along the mandoline, using the desired blade thickness.
• For a food processor, cut the cabbage into smaller pieces and use the slicing attachment to shred the cabbage.

How to steam cabbage in the microwave

Yes, you can steam cabbage in the microwave! Here is a step-by-step guide on how to do it:

First, prepare your cabbage. Give it a good wash and pat it dry. Remove any tough outer leaves and the core, and thinly slice or shred the cabbage. You can also cut the cabbage into wedges if you prefer.

Next, place the cabbage in a microwave-safe dish and add a small amount of water—about 1/4 inch or 1 teaspoon of water per cup of cabbage. Cover the dish, either with a lid or microwave-safe plastic wrap, and place it in the microwave.

Microwave on high for around 8 minutes. If your microwave doesn't have a turntable, rotate the dish a quarter turn halfway through cooking.

After microwaving, carefully drain the water from the dish. You can now add some butter, salt, and pepper to taste. You can also get creative with seasonings and toppings like garlic, parsley, red pepper flakes, or grated parmesan cheese.

Finally, stir everything together and serve! Your steamed cabbage is now ready to be enjoyed as a healthy and delicious side dish.

Tips and Variations:

• Cooking time may vary depending on your microwave and the texture you prefer, so adjust as needed.
• You can steam different types of cabbage together, such as red and green cabbage, Napa, or savoy, as they have similar cooking times.
• If you want to add more flavour to your cabbage, try using chicken broth or water with a bay leaf in the steaming process.
• For an Asian-inspired flavour, drizzle your steamed cabbage with soy sauce and sesame oil, and serve with chopsticks.

How to season steamed cabbage

Steaming is an excellent way to cook cabbage while retaining its flavour and nutrients. The best types of cabbage to steam are white, napa, and pak choi, although red and savoy cabbage can also be steamed.

Step 1: Prepare the cabbage

Start by removing any tough or brown outer leaves from the cabbage and discarding them. Then, slice off the root of the cabbage with a large chef's knife. Next, cut the cabbage in half through the stem and then cut each half into quarters. Remove the root by cutting it out with two diagonal slices. Finally, thinly slice the cabbage into bite-sized pieces using a circular motion with your knife.

Step 2: Steam the cabbage

Place the shredded cabbage into a large pot with a steamer basket. Add about an inch of water to the pot and bring it to a boil. Once the water is boiling, cover the pot and steam the cabbage for 7 to 10 minutes until it is tender. If you don't have a steamer basket, you can simply cook the cabbage in a large, deep, lidded skillet. Place the cabbage in the skillet, cover it, and heat it over medium-high heat. When the cabbage starts to steam, lower the heat to medium and cook for about 5 minutes.

Step 3: Season the cabbage

Once the cabbage is steamed, place it in a large bowl and allow it to cool for a couple of minutes to let the steam dissipate. Then, mix the cabbage with butter, kosher salt, and freshly ground black pepper to taste. You can also add other seasonings like red pepper flakes, dried parsley, or freshly chopped dill. If you want an Asian flavour profile, try drizzling the cabbage with soy sauce and sesame oil instead of butter.

Step 4: Serve the cabbage

Steamed cabbage is a versatile side dish that goes well with a variety of main courses. It can be served with fish, shellfish, tofu, sausage, roast, or pork dishes. Enjoy your delicious and nutritious steamed cabbage!

Frequently asked questions