Steaming Cabbage In A Rice Cooker: How Long Does It Take?

Steaming cabbage is a quick and easy way to cook this versatile vegetable, which can be steamed shredded or in wedges, on the stove, in a rice cooker, or in the microwave. But how long does it take to steam cabbage in a rice cooker?

Chop the cabbage into six parts, placing them in the inner pot with the leaves facing down

To steam cabbage in a rice cooker, start by chopping a small cabbage head into six parts. Place the chopped cabbage into the inner pot of your rice cooker, ensuring that the leaves are facing down. This arrangement allows the steam to drip to the bottom of the pot, ensuring even cooking.

Before chopping the cabbage, it's important to select a fresh, crisp head of cabbage. Look for crisp leaves without any marks or signs of browning, and ensure there are minimal loose outer leaves. The stem should be intact and not dry or cracked. Depending on the variety of cabbage you choose, the colour and tightness of the leaves will vary. For example, green cabbage has dark green outer leaves and pale green inner leaves, forming a round head. In contrast, white cabbage has very light outer leaves with patches of white, and its leaves are packed tightly around the head.

Once you've selected and chopped your cabbage, arranging the pieces in the rice cooker is crucial. By placing them in the inner pot with the leaves facing down, you create a steaming mechanism that ensures the cabbage cooks evenly. This simple step sets the foundation for perfectly steamed cabbage.

After placing the cabbage in the rice cooker, it's time to add water and select the appropriate function. Choose the "Plain" function, the same one you would use for cooking rice, and press "Start". Your rice cooker will take care of the rest, perfectly steaming your cabbage without any fuss.

By following these steps and paying attention to the details, you'll be well on your way to creating a delicious and healthy side dish that retains the natural flavour and nutrients of the cabbage. Steaming is an excellent cooking method that enhances the taste and nutritional profile of this versatile vegetable.

Add water and select the 'Plain' function

To steam cabbage in a rice cooker, start by chopping your cabbage into six parts. Place the chopped cabbage into the inner pot of your rice cooker, with the leaves facing down so that the steam can drip to the bottom of the pot. Next, add water to the rice cooker. The amount of water you add will depend on the size of your rice cooker and the amount of cabbage you are steaming. As a general rule, add enough water to cover the bottom of the pot by about 1/4 inch.

Once you have added the water, it's time to select the cooking function. For steaming cabbage, you will want to use the Plain function on your rice cooker. This is the same function you would use for cooking rice. So, simply press the button for the Plain function, and then press Start. That's it! Your rice cooker will take care of the rest.

Depending on the size and power of your rice cooker, the cooking cycle should take around 10-15 minutes. When the cooking cycle ends, your cabbage will be perfectly steamed and ready for the next step.

Now that your cabbage is steamed, it's time to add your desired seasonings and serve. A simple and tasty option is to add butter and soy sauce. You can use regular butter or vegan butter, depending on your preference. Stir the butter and soy sauce into the steamed cabbage until it is well combined. For an extra touch of flavour, add some freshly ground black pepper to the dish. Then, simply plate your steamed cabbage and enjoy!

After cooking, add butter and soy sauce

How Long to Steam Cabbage in a Rice Cooker

Steaming cabbage is a quick and easy way to prepare a healthy and tasty side dish. It is a simple process that can be done in a rice cooker with the press of a button. Here is a step-by-step guide to achieving perfectly steamed cabbage in a rice cooker, followed by instructions on how to elevate the flavour with butter and soy sauce.

Step 1: Prepare the Cabbage

First, wash the cabbage and pat it dry. Remove the outer leaves, as they are tough and may carry residual pesticides. For steaming, you can quarter, chop, or slice the cabbage, but chopping it into bite-sized pieces is recommended.

Step 2: Set Up the Rice Cooker

Place the chopped cabbage into the inner pot of your rice cooker, ensuring the leaves are facing down so that the steam can drip to the bottom of the pot. Add water—the amount will depend on your rice cooker's specifications.

Step 3: Steam the Cabbage

Close the lid of the rice cooker and select the "Plain" function, or follow your rice cooker's instructions for steaming. Press Start and let the cabbage steam until the cooking cycle ends.

Step 4: Add Butter and Soy Sauce

Once the cabbage is perfectly steamed, it's time to add the finishing touches. Open the rice cooker and add butter and soy sauce. You can use regular or vegan butter, depending on your preference. Stir the cabbage well to ensure even distribution of the butter and soy sauce.

Step 5: Serve

Transfer the cabbage to a serving dish or plate. For an extra flavour boost, sprinkle freshly ground black pepper on top.

Tips and Variations:

• Cooking time: Depending on the type of cabbage, the cooking time may vary. For example, napa, bok choy, and savoy cabbage may require less time, around 3 to 5 minutes.
• Ingredient variations: For a simple dish, you can season steamed cabbage with just butter and salt. You can also add freshly chopped dill with a couple of tablespoons of sour cream instead of butter. Alternatively, add your favourite dried herbs to the butter and salt.
• Stir-fry option: If you want to give the cabbage a bit of char and a nutty flavour, try stir-frying it. Melt some butter in a pan, add the cabbage, and cook until it is lightly caramelized. Then, add soy sauce and water, and cook for another few minutes until tender.
• Garnishes: For a garnish, you can sprinkle sesame seeds on top of the cabbage, adding a crunchy texture and nutty flavour.
• Storage: If you have leftover steamed cabbage, store it in an airtight container in the refrigerator for up to five days.

Enjoy your delicious and flavourful cabbage dish!

Season with fresh ground black pepper

Seasoning Steamed Cabbage with Freshly Ground Black Pepper

Freshly ground black pepper is a versatile seasoning that can add a kick of flavour to steamed cabbage. Here are some tips and tricks to help you season steamed cabbage with freshly ground black pepper:

Choosing the Right Peppercorns

Start by selecting good-quality peppercorns. Look for peppercorns that are dark in colour, have a wrinkled appearance, and feel dry to the touch. Avoid peppercorns that appear shiny or feel oily, as these may be of lower quality.

Grinding Your Own Peppercorns

For the freshest flavour, it's best to grind your own peppercorns. You can use a pepper mill or grinder to do this. Simply fill the grinder with peppercorns and twist the top to grind them. You can adjust the grind setting on some grinders to control how coarse or fine you want your pepper to be.

Adding Pepper During Cooking

When steaming cabbage, you can add pepper during the cooking process to infuse the vegetable with flavour. Simply sprinkle ground black pepper over the cabbage before steaming it. This method is especially good if you want the pepper to be well incorporated into the dish.

Seasoning After Cooking

You can also season your steamed cabbage with black pepper after it has been cooked. This method gives you more control over the amount of pepper used and allows you to adjust the seasoning to taste. Simply sprinkle ground black pepper over the steamed cabbage before serving.

Combining with Other Seasonings

Black pepper pairs well with a variety of other seasonings. For example, you could combine it with salt to enhance the savouriness of the dish. You could also try adding herbs such as dill or spices such as red pepper flakes to create a more complex flavour profile.

Storing and Serving

Once you've seasoned your steamed cabbage, you can serve it immediately or store it in an airtight container in the refrigerator for up to five days. Reheat leftovers gently in the microwave or on the stovetop before serving.

For an Indian-style cabbage, temper with ghee or oil and spices like cumin and garam masala

To make an Indian-style cabbage in a rice cooker, you can follow this recipe for cabbage rice or cabbage pulao, a simple, one-pot, healthy rice dish made with cabbage, basmati rice, and a few Indian spices. This recipe can be prepared in an Instant Pot Pressure Cooker or on a stovetop. It is gluten-free and vegan and can be served with raita or a fresh salad.

• 1 cup basmati rice (short-grain rice can also be used)
• 2.5 cups cabbage (shredded or finely chopped)
• 1/2 cup green peas (fresh or frozen)
• 1 medium onion (thinly sliced)
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala powder or biryani masala powder
• 2 tablespoons coriander leaves (chopped)
• 2 tablespoons shredded coconut (fresh or frozen, optional)
• Oil
• Salt
• Water
• Lemon juice (optional)

You can also add other vegetables like carrots, beans, potatoes, and bell peppers, and for added protein, you can include cubes of paneer or edamame beans.

• Grind or blend green chillies, ginger, garlic, cinnamon, cloves, and cardamom together to form a coarse paste. Keep this aside. You can also add two tablespoons of fresh coconut while grinding for extra flavour.
• Press the SAUTE mode on the Instant Pot. Add oil to the pot. Once the pot is hot, add the cumin/jeera. Then add the blended mixture and saute for 15 seconds. Note that the mixture can stick or burn to the bottom, so stir continuously.
• Add the onions and saute until they turn light brown. You can also add chopped tomatoes at this stage if you wish, although this is not included in the original recipe.
• Add the chopped cabbage, green peas, turmeric powder, and mix well. Saute for 30 seconds.
• Add the rice, garam masala, salt, and water, and give it a quick stir.
• Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 6 minutes.
• Do a QUICK RELEASE, or if you have time, wait for a NATURAL PRESSURE RELEASE.
• Once the pressure has released, open the lid. Add the juice of half a lemon and garnish with coriander/cilantro leaves. Mix well and serve with yogurt or raita.

To make this recipe on a stovetop, follow the same steps as above, but use a traditional pressure cooker. Once everything is added, close the lid, place the whistle on the pressure cooker, and cook on medium flame for 2 whistles. Let the pressure release naturally.

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