Steam-Free Cabbage: Easy Cooking Without A Steamer

Steamed cabbage is a tasty and healthy dish that can be prepared in several ways without a steamer. It is a versatile side dish that goes well with many main courses, including beef, pork, chicken, and fish. The simple cooking method enhances the vegetable's flavour and colour while preserving its nutrients. Here are some alternative ways to cook cabbage without a steamer.

Shred the cabbage and rinse it in a colander

To shred the cabbage, first, remove any outer leaves that seem tough or are not fresh, and discard them. Then, with a large chef's knife, slice off the root of the cabbage. Next, cut the cabbage in half through the stem, and then cut each half into quarters. Finally, slice out the root by cutting it out with two diagonal slices. After that, thinly slice the cabbage in the short direction, using a circular motion with the knife. Once you've made it through the entire head, you're ready to rinse it.

Place the shredded cabbage in a colander and rinse it under running water. Don't worry about drying the cabbage afterwards—the water adhering to it will help it steam. Transfer the rinsed cabbage to a large, deep skillet. You can also add a tablespoon of water to the bottom of the pan, but this is usually unnecessary.

Now you're ready to start cooking the cabbage. Turn the heat to medium-high and cover the skillet. When the cabbage starts to steam, which should take about a minute, lower the heat to medium.

Place the cabbage in a large, deep, lidded skillet

Turn the heat to medium-high and cover the skillet. When the cabbage starts to steam, lower the heat to medium. The steaming time will depend on how you've cut your cabbage. Wedges will take longer to cook, around 10 minutes, whereas shredded cabbage will take around 5 minutes. If you're cooking wedges, you may need to add a couple of tablespoons of water to the skillet to prevent it from drying out.

Once the cabbage is tender, remove the lid and cook for a further 2 minutes to allow any remaining water to evaporate. If there is still too much water in the pan, drain the cabbage into a colander and return it to the skillet.

Steam the cabbage for about 5 minutes

Steaming cabbage is a great way to cook the vegetable while retaining its flavour and nutrients. It's also a simple and quick process, which can be done in a large pot with a steamer basket or a lidded skillet.

To steam the cabbage for about 5 minutes, follow these steps:

Firstly, shred the cabbage into bite-sized pieces. You can do this by cutting the cabbage in half, then slicing each half into thin strips. Remove any tough outer leaves and the root before shredding.

Next, place the cabbage in a large pot or skillet. Add about an inch of water to the bottom of the pan, or just enough so that the cabbage doesn't dry out and burn. You can also add a tablespoon of butter to the pan at this stage for a buttery flavour.

Cover the pot or skillet with a lid. Turn the heat to medium-high. When the water starts to steam, after about a minute, lower the heat to medium.

Let the cabbage steam for about 5 minutes. Keep the heat at medium; if it's too high, the cabbage might dry out and stick to the pan.

After 5 minutes, uncover the pot or skillet and stir the cabbage. Cook for another 2 minutes to allow any remaining water to evaporate.

Now, your cabbage is ready to be seasoned and served! You can add butter, salt, and pepper, or experiment with different seasonings like garlic, red pepper flakes, or dried parsley.

Enjoy your perfectly steamed cabbage!

Remove the lid and cook for 2 minutes

Once you've prepared your cabbage for steaming, you'll want to cook it for the correct amount of time. This will depend on the variety of cabbage you're using and the size of the pieces you've cut it into.

For shredded cabbage, you should steam it for about 5 minutes with the lid on, and then remove the lid and cook for a further 2 minutes. This will allow any remaining water to evaporate.

If you're cooking cabbage wedges, you'll need to steam them for 1-2 minutes longer with the lid on, so about 6-7 minutes in total. Then, as with shredded cabbage, remove the lid and cook for a further 2 minutes.

It's important not to overcook the cabbage, as it may become mushy. It should still be a bit crunchy and retain its beautiful colour.

Stir in butter and seasoning and cook for another 2 minutes

Once you've stirred in the butter and seasoning, it's important to cook the cabbage for a further 2 minutes. This allows the flavours to meld and the dish to come together. The butter will melt and coat the cabbage, adding a rich, indulgent mouthfeel and flavour. The seasoning will also be absorbed by the vegetable, enhancing its natural taste.

During this time, keep the cabbage on a medium heat and stir it occasionally. This will prevent the cabbage from drying out, sticking to the bottom of the pan, and burning. If you notice the cabbage is becoming dry, you can add a bit of water (1-2 tablespoons) to the bottom of the pan.

After 2 minutes, the cabbage should be ready to serve. It will be tender and slightly browned, with a buttery texture and a delicious aroma.

If you're feeling creative, you can also add some extra ingredients during the final 2 minutes of cooking. For a simple enhancement, try garnishing with dried herbs like parsley. For a more substantial side dish, you could sprinkle on some grated parmesan or bacon bits. Alternatively, for an Asian-inspired twist, drizzle on some soy sauce and sesame oil, and serve with chopsticks.

Finally, if you have any leftovers, you can store them in an airtight container in the refrigerator. They will keep for up to 4- 5 days, but the cabbage will lose its crispness over time. To reheat, do so gently in the microwave at 50% power, or in a small pot with a bit of water.

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