Steaming Cabbage: A Quick, Easy, And Healthy Way

Steamed cabbage is a quick, easy, and healthy side dish that goes well with a variety of main courses. It is a surprisingly delicious and versatile delicacy that can be prepared in a number of ways, including stove, microwave, or steamer. The gentle cooking method, along with the addition of butter, enhances the flavour of the cabbage. This recipe is also vegan-friendly, gluten-free, and dairy-free.

How to steam cabbage in the microwave

Steaming cabbage is a quick and easy way to cook this nutritious vegetable, and it can be done in the microwave in under 15 minutes. Here is a step-by-step guide on how to do it:

Step 1: Prepare the Cabbage

Start by removing any tough or outer leaves from the cabbage and shredding it into bite-sized pieces. You can cut the cabbage in half and then slice it into thin strips. You can also quarter the cabbage and then slice it crosswise.

Step 2: Rinse the Cabbage

Place the shredded cabbage in a colander and rinse it. You don't need to dry it off as the water will help create steam.

Step 3: Microwave the Cabbage

Place the cabbage in a microwave-safe casserole dish or bowl. Add a small amount of water, about 1/4 inch or a few tablespoons, to the dish. Cover the dish and microwave on high for around 8 minutes. If your microwave doesn't have a turntable, rotate the dish a quarter turn halfway through cooking.

Step 4: Drain and Season

After microwaving, drain the water from the dish. You can then add some butter and seasoning to taste. Kosher salt, black pepper, red pepper flakes, and dried parsley all work well with cabbage. You can also try freshly chopped dill with sour cream, or add some grated parmesan or bacon bits.

Step 5: Serve

Stir the cabbage to combine it with the butter and seasoning, and then it's ready to serve!

Tips:

• Steaming is a gentle cooking method that preserves the flavour, colour, and nutrients of cabbage.
• You can use any type of cabbage, such as green, red, napa, savoy, or bok choy. Just adjust the cooking time as needed.
• If you have leftovers, store them in an airtight container in the refrigerator for up to a few days. Reheat gently in the microwave at 50% power.

How to steam cabbage on the stove

Steaming cabbage is a quick and easy way to cook this nutritious vegetable. Here's a step-by-step guide to steaming cabbage on the stove.

Ingredients:

• Cabbage (green or red)
• Water
• Butter (optional)
• Salt and pepper (or other seasonings of your choice)

Instructions:

• Start by washing the cabbage and removing any tough or damaged outer leaves.
• Cut the cabbage into quarters or smaller chunks, depending on your preferred size.
• Fill a large pot with about an inch of water and place a steamer basket or metal colander inside. The water level should be just below the basket.
• Bring the water to a boil over high heat.
• Place the cabbage in the steamer basket or colander.
• Cover the pot and reduce the heat to medium.
• Steam the cabbage until it is tender. This usually takes around 5-8 minutes, depending on the size of your cabbage pieces.
• Once the cabbage is tender, remove it from the steamer and place it in a serving bowl.
• If desired, season the cabbage with butter, salt, and pepper, or other seasonings of your choice.
• Serve and enjoy!

Tips:

• You can also add other ingredients to the cabbage while steaming, such as garlic, onions, or carrots, for extra flavor.
• Be careful not to overcook the cabbage, as it can become soggy.
• Leftover steamed cabbage can be stored in an airtight container in the refrigerator for up to 4-5 days.

How to prepare Jamaican steamed cabbage

Jamaican steamed cabbage is a simple, quick, and easy side dish that can be prepared in under 30 minutes. Here is a step-by-step guide on how to prepare it:

Ingredients:

• 2 tablespoons of coconut oil
• 1 small onion, sliced
• 3 garlic cloves, chopped
• 3-4 sprigs of thyme tied together
• ½ a head of a very large white cabbage, sliced
• 1 medium carrot, julienned
• 1 red pepper, sliced finely
• 1 yellow pepper, sliced finely
• ½ scotch bonnet, minced (or use ¼ teaspoon of chilli powder)
• 1 teaspoon of all-purpose seasoning
• 1 tablespoon of dairy-free butter
• 1 teaspoon of black pepper
• Himalayan pink salt, to taste

Method:

• Melt the coconut oil on medium heat, then add the onion, garlic, and thyme. Sauté until soft and tender.
• Add the cabbage, carrot, bell peppers, and scotch bonnet. Continue to stir and fold until the cabbage reduces in volume, this should take up to 5 minutes.
• Once reduced, lower the heat and add ¼ cup of water, ready for steaming.
• Cover the skillet with a lid and steam for 15 minutes (10 minutes or less if you want crunchy cabbage).
• Remove the lid and season with the all-purpose seasoning, black pepper, butter, and salt to taste.
• Serve accordingly and sprinkle with additional loose thyme, if desired.

Tips:

• You can add more water if needed during the steaming process.
• Any leftover cooked cabbage should be stored in the refrigerator and consumed by the next day, as it can turn bitter and rancid quickly.
• Scotch bonnet is not a crucial ingredient, so it can be skipped or substituted with chilli powder if you prefer less spice.
• It is important to allow the cabbage to steam properly, so avoid rushing the process.
• Do not use leafy cabbage varieties such as savoy or bok choy, as they will become soggy and mushy during cooking. Jamaican-style cabbage should have a firm texture.

Enjoy your delicious and flavourful Jamaican steamed cabbage!

How to shred cabbage

To shred cabbage, you'll first want to cut it into wedges. Start by rinsing the cabbage and removing the outermost leaves. Then, cut the bottom of the stem off. Place the stem end of the cabbage on a cutting board and slice it in half from top to bottom. Cut each half in half again to create four quarters. You can also cut each quarter in half to make eight wedges.

Once you have your wedges, you can use a knife, a mandoline slicer, or a food processor to shred them. If you're using a knife, lay each wedge flat on the cutting board and angle your knife diagonally to cut out the tough core from each wedge. Then, keeping the wedge flat against the cutting board, slice lengthwise for shorter shreds or crosswise for longer shreds. Repeat with each wedge.

If you're using a mandoline slicer, cut each wedge at an angle to remove the tough core, then place the wedge cut-side-down on the mandoline and carefully run the wedge along the mandoline, using the blade of your desired thickness.

If you're using a food processor, cut each wedge at an angle to remove the core, then roughly cut the wedges into smaller pieces that will fit into your food processor. Assemble the food processor with the slicing attachment, feed the cabbage pieces into the processor, and pulse while holding down the pusher. Repeat until all the wedges are shredded.

Shredded cabbage can be stored in an airtight container in the fridge for up to a week. It can be used in a variety of dishes, including stir-fries, soups, coleslaw, and salads.

How to serve steamed cabbage

Steamed cabbage is a versatile side dish that can be served in a variety of ways. Here are some tips on how to serve steamed cabbage:

Choose the Right Cabbage

The best type of cabbage to use for steaming is a large head of green cabbage. This method also works with red cabbage, but green cabbage has a sweeter flavor that is preferred by some. Other types of cabbage, such as Savoy and Napa cabbage, are better suited for raw preparations like salads.

Prepare the Cabbage

Before cooking, wash the cabbage and remove any tough or outer leaves that seem damaged or not fresh. Then, shred the cabbage into bite-sized pieces. You can do this by cutting the cabbage in half through the stem, then cutting it into quarters. Remove the root by making two diagonal slices, and then thinly slice the cabbage crosswise using a circular motion with your knife.

Steam the Cabbage

Place the shredded cabbage in a large pot with a steamer basket or a large, deep skillet with a lid. Add about an inch of water to the pot and bring it to a boil. Once boiling, cover the pot and steam the cabbage for 7 to 10 minutes, or until it is tender. You can also steam cabbage in the microwave by placing it in a microwave-safe dish with a small amount of water, covering it, and cooking it on high for 8 minutes.

Season the Cabbage

After steaming, place the cabbage 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, salt, and plenty of fresh ground pepper to taste. You can also add other seasonings like red pepper flakes, dried parsley, or minced garlic to enhance the flavor.

Serve with Main Dishes

Steamed cabbage is a versatile side dish that pairs well with a variety of main courses. It is commonly served with sausage or roast, similar to sauerkraut. It also goes well with fish, such as blackened salmon, tilapia, or baked trout. For a vegetarian option, serve it with BBQ tofu or baked tofu. Steamed cabbage is also a great accompaniment to Jamaican dishes like jerk chicken, rice and peas, or grilled fish.

Add Extra Vegetables

You can also add other vegetables to steamed cabbage to create a more substantial dish. For example, the Jamaican steamed cabbage recipe includes carrots, onions, bell peppers, and scallions. You can also add proteins like shrimp or tofu to make it a more filling meal.

Store Leftovers

If you have leftover steamed cabbage, you can store it in an airtight container in the refrigerator for up to 4-5 days. To reheat, gently warm it in the microwave at 50% power or in a small pot with a little bit of water.

Frequently asked questions