Steaming Red Cabbage: A Healthy, Vibrant Dish

Red cabbage is a versatile vegetable that can be cooked in a variety of ways, including steaming. While steaming is a recommended method for cooking most types of cabbage, red cabbage and Savoy cabbage are more suited to dynamic cooking techniques such as braising or sautéing. However, it is still possible to steam red cabbage. To do so, thinly slice or cut the cabbage into wedges, and place them in a steamer for approximately 4 minutes for slices or 10 minutes for wedges. It is important to note that steaming may not be the best way to retain the vibrant colour of red cabbage, and alternatives such as boiling or sautéing can be considered.

How to prepare red cabbage for steaming

Red cabbage is a versatile vegetable that can be cooked in a variety of ways, including steaming. Here is a step-by-step guide on how to prepare red cabbage for steaming:

Selecting and Storing Red Cabbage:

Start by choosing a fresh, high-quality red cabbage. Look for cabbages that are densely packed, heavy, and have firm outer leaves. Avoid those that are light, soft, or have too many outer leaves removed. You can store fresh red cabbage in a cool, dark place for up to a week before preparing it.

Preparing the Cabbage for Steaming:

• Wash the red cabbage thoroughly under cold, running water to remove any dirt or residue.
• Remove any tired, discoloured, or damaged outer leaves from the cabbage.
• Cut the cabbage into thin slices or wedges. You can cut it into quarters and then slice it from the top down to the core. The slices should be around 1/4-inch thick.
• Place the sliced cabbage in a colander and rinse again. No need to dry it, as the water will help create steam during cooking.

Steaming the Red Cabbage:

• Place the cabbage in a large, deep skillet or pot with a lid. If using a steamer basket, place the cabbage inside and put the basket in the pot.
• Add a small amount of water to the bottom of the pot, just enough to create steam. You can also add a teaspoon of vinegar to the water to help the cabbage retain its vibrant purple colour.
• Cover the pot and turn the heat to medium-high. Once the water starts to boil and the cabbage begins to steam, reduce the heat to medium.
• Steam the cabbage for approximately 5 minutes. If you're cooking wedges, it may take a little longer, around 8-10 minutes.
• Remove the lid and cook for an additional 2 minutes to allow any remaining water to evaporate.
• Season the cabbage with butter, salt, and pepper to taste. You can also add other seasonings like garlic, red pepper flakes, or dried parsley.
• Serve the steamed red cabbage immediately while it's still hot. Enjoy!

How to steam red cabbage in a microwave

Yes, you can cook red cabbage in a steamer! Steaming is a great way to cook cabbage as it is quick, easy, and healthy. Here is a step-by-step guide on how to steam red cabbage in a microwave:

Firstly, you will need to prepare your cabbage. Remove the tough outer leaves and rinse the head of cabbage under running water to remove any dirt or chemical residue. You can then cut the cabbage into wedges or shred it by removing the core and using a knife or food processor.

Next, place the cabbage into a microwave-safe container with a lid. Add a small amount of water—around a few tablespoons—to the container. You can also add a few spoonfuls of lemon juice or red wine vinegar to help preserve the colour and add a tangy flavour. Alternatively, you can add some apple slices, raisins, cloves, and a bit of sugar for a sweet-and-sour dish.

Cover the container with its lid or with plastic wrap, ensuring that the plastic does not touch the cabbage to prevent melting. Poke a hole in the plastic wrap to vent it.

Microwave the cabbage on high for around 6 to 14 minutes. After 4 minutes, stop the microwave and stir the cabbage to ensure even cooking. Check the cabbage every 5 minutes until it is tender when poked with a fork.

Finally, allow the cabbage to sit for a few minutes before serving. Season with salt and pepper, or your favourite herbs and spices. Enjoy!

How to steam red cabbage on a stovetop

Red cabbage is a versatile vegetable that can be cooked in a variety of ways, including steaming. Here is a step-by-step guide on how to steam red cabbage on a stovetop:

Step 1: Prepare the Cabbage

Start by removing any damaged or discoloured outer leaves from the cabbage. Cut the cabbage into halves or quarters by holding it still and using a large, sharp knife to cut through the stem. Remove the core by cutting wedge-shaped sections from the bottom of each half or quarter. You can then shred the cabbage by slicing each quarter into thin pieces and separating the layers with your hands. If you prefer, you can also use a mandoline to shred the cabbage.

Step 2: Wash the Cabbage

Place the cabbage in a colander and rinse it under cool, running water. Allow the cabbage to drain in the colander for a couple of minutes before proceeding to the next step.

Step 3: Set Up the Stovetop

Fill a stockpot or large pot with water and place it on your stovetop. The amount of water you need will depend on the size of your pot, but it should be enough to cover the bottom of the pot and reach about a quarter of the way up the sides. Place a steamer basket or metal/wire mesh colander inside the pot, ensuring that the bottom of the basket does not come into contact with the water.

Step 4: Steam the Cabbage

Place the prepared cabbage in the steamer basket or colander, spreading it out in an even layer. If using a steamer basket, you can season the cabbage with salt and pepper at this point, sprinkling the leaves with about 1 teaspoon of salt and 1/2 teaspoon of ground black pepper, or according to your taste. Cover the pot with a lid and turn the heat to high. Allow the water to come to a rapid boil and then reduce the heat to medium. Steam the cabbage until it is tender-crisp, which will usually take around 5-8 minutes for shredded cabbage and 10-12 minutes for quarters. Red cabbage may take a few minutes longer than other varieties.

Step 5: Serve the Cabbage

Once the cabbage is tender-crisp, remove the steamer basket or colander from the pot and let it drain on clean paper towels for a few minutes. You can then serve the cabbage as it is, or sprinkle it with additional salt and pepper, or drizzle with melted butter or olive oil. For a stronger flavour, you can also drizzle the cabbage with 2-3 tablespoons of apple cider vinegar, which works especially well with red cabbage.

Tips and Variations:

• If you don't have a steamer basket or colander, you can simply cook the cabbage in a large, deep skillet with a lid. Shred the cabbage, rinse it, and place it in the skillet without drying it off, as the water will help it steam. Cover the skillet and heat it over medium-high heat. When the cabbage starts to steam, lower the heat to medium and cook for about 5 minutes. Remove the lid and cook for another 2 minutes to evaporate the remaining water, then stir in butter and seasoning.
• To prevent the red cabbage from losing its vibrant colour, add a touch of vinegar to the water when cooking.
• You can also add other ingredients to the cabbage while steaming, such as onion, garlic, apple, red wine, apple cider vinegar, and spices like nutmeg, cloves, cinnamon, juniper berries, and caraway seeds.

How to season steamed red cabbage

Yes, you can cook red cabbage in a steamer. Steaming is a gentle cooking method that preserves the flavour and colour of the cabbage.

Step 1: Prepare the cabbage

Start by thinly slicing or shredding the cabbage. Remove any tired or discoloured outer leaves. Give the cabbage a good rinse in a colander and leave it wet—the water will help it steam.

Step 2: Steam the cabbage

Place the cabbage in a large, deep, lidded skillet or pot. You can also use a steamer basket or a metal colander. Turn the heat to medium-high and cover the skillet. When the cabbage starts to steam, lower the heat to medium. Steam the cabbage for about 5 minutes.

Step 3: Add seasoning

Remove the lid and cook the cabbage for another 2 minutes to allow any remaining water to evaporate. Then, add butter, garlic, salt, and black pepper to taste. You can also add red pepper flakes and dried parsley, but these are mostly used as a garnish, so they can be skipped. Stir everything together.

Step 4: Finish cooking

Cook the cabbage for another 2 minutes, stirring, until the butter has melted.

Step 5: Serve

Garnish with dried parsley and red pepper flakes if desired, and serve warm.

You can also experiment with different seasonings and flavours. For example, you can add freshly chopped dill with sour cream instead of butter, or add a few of your favourite dried herbs to the butter and salt. You can also try drizzling the steamed cabbage with soy sauce and sesame oil for an Asian flavour profile.

Other ways to cook red cabbage

Red cabbage is a versatile ingredient that can be cooked in a variety of ways. Here are some alternative cooking methods to steaming:

Braising

Braising is a common method for cooking red cabbage, which involves slow cooking with a small amount of liquid. This technique is often used to create sweet and sour flavours, with the addition of ingredients like apples, red wine, cinnamon, cloves, nutmeg or juniper berries. Braised red cabbage is a traditional side dish, especially during the festive season.

Pickling

Pickling is another popular way to prepare red cabbage, particularly in northern European cuisine. This method involves infusing the cabbage with aromatics such as mustard seeds, star anise, cloves or cinnamon. Adding chillies and ginger will give the cabbage a spicy kick. Pickled red cabbage is often served with cheese, cold meats and smoked fish.

Stir-frying

Stir-frying is a dynamic cooking technique that suits the robust nature of red cabbage. This method allows you to quickly cook the cabbage to your desired level of crunchiness. Before stir-frying, prepare the cabbage by removing the outer leaves, washing it, and slicing it into quarters.

Boiling

Red cabbage can also be boiled to create a dramatic purple purée. To preserve its crunch, boil the cabbage in salted water with a teaspoon of vinegar for about 5 minutes. For a softer consistency, simply boil for a little longer.

Raw

Red cabbage can be eaten raw in salads and coleslaws to lock in its nutrients. When preparing raw red cabbage, slice it very finely and consider adding a touch of vinegar to preserve its vibrant purple colour.

Frequently asked questions