Steaming Red Cabbage: A Simple, Healthy Cooking Method

Red cabbage is a versatile vegetable that can be cooked in a variety of ways. It is packed with vitamins and minerals and brings colour to your meals. One way to cook red cabbage is to steam it. This simple method produces a tasty side dish that goes well with a variety of main courses.

Prepping the cabbage

Red cabbage is a versatile vegetable that can be prepared in many ways. Here is a guide on how to prepare red cabbage for steaming:

Selecting and Storing Red Cabbage:

Before preparing red cabbage, it is important to choose fresh, high-quality produce. Look for densely packed heads of cabbage that feel heavy for their size. The outer leaves should be firm and not wilted. Avoid cabbages that are light, soft, or have too many outer leaves removed. If you are not using the cabbage immediately, it can be stored in a cool, dark place for up to ten days, or even longer if stored in the refrigerator.

Chopping the Cabbage:

When you are ready to cook, start by removing any tired or discoloured outer leaves from the cabbage. Then, using a sharp knife, cut the cabbage into halves, and remove the core. You can then thinly slice or chop the cabbage into the size you desire. There is no need to be precise with the size of the slices, as thinner slices will cook faster, while thicker slices will require a larger pan.

Sautéing the Cabbage:

To add extra flavour to your steamed cabbage, you can first sauté it in a pan with some olive oil, butter, or another cooking fat of your choice. Add some thinly sliced onions to the pan and cook until they are soft and translucent. You can also add spices such as mustard seeds, cumin, thyme, or oregano to the pan for extra flavour. Then, add the chopped cabbage to the pan and continue to cook until it is tender. You can also add a splash of water to the pan if it becomes too dry.

Steaming the Cabbage:

To steam the cabbage, you can either use a steamer basket or simply place a colander over a pot of boiling water. Add the cabbage to the steamer or colander and cover with a lid. Allow the cabbage to steam until it is tender but not overly cooked, which should take around 15 minutes. Be careful not to overcook the cabbage, as it can become soggy.

Seasoning the Cabbage:

Once the cabbage is cooked to your liking, you can season it with salt and pepper to taste. You can also add a splash of vinegar, such as apple cider vinegar or red wine vinegar, to enhance the flavour and preserve the vibrant purple colour of the cabbage.

Preparing red cabbage for steaming is a simple process that can be customised with various seasonings and cooking techniques. Enjoy your healthy and delicious steamed red cabbage as a side dish or incorporated into a larger meal!

Choosing the right cabbage

Look for a shiny head: When selecting a red cabbage, opt for one with a shiny head. This indicates freshness and can enhance the visual appeal of your dish.

Check the leaves: Choose a cabbage with tightly packed, firm, and crisp leaves. Avoid cabbages with wilted or discoloured leaves, as these may be past their prime. Make sure to remove any tired or discoloured outer leaves before cooking.

Weight matters: A good red cabbage should feel heavy for its size. Avoid light and soft cabbages, as they may be older or less dense.

Inspect the outer leaves: Don't purchase a cabbage with too many outer leaves removed. This could indicate that it has been handled too much or is past its prime.

Storage: Red cabbage can be stored in a cool, dark place for up to ten days. However, for longer storage, wrap the whole head in a reusable produce bag or plastic bag and store it in the crisper drawer of your refrigerator. A whole head of red cabbage can last up to two months when stored this way.

By following these guidelines, you'll be sure to choose a fresh and flavourful red cabbage that will complement your steamed dish perfectly.

Cooking methods

Red cabbage can be cooked in a variety of ways, including braising, pickling, steaming, and sautéing. Here is a detailed guide on how to cook red cabbage by steaming it:

Preparation:

First, you'll want to prepare your cabbage. Remove any tired or discoloured outer leaves and give it a good rinse. You can slice the cabbage thinly or thickly, depending on your preference and the size of your pan. A thinner slice will be easier to fit into a standard-sized pan. Chop half a head of purple cabbage and thinly slice a small onion.

Sautéing:

Add a tablespoon of olive oil to a pan and sauté the onion until it becomes translucent. You can also add spices like cumin, thyme, and oregano to the onions at this stage for extra flavour.

Steaming:

Add water and a vegetable bouillon cube to the pan. You can also add raisins at this point for a touch of sweetness. Then, add the chopped cabbage and cover the pan. Allow the cabbage to steam for around 15 minutes. You're looking for the cabbage to be tender but still have a slight bite to it.

Finishing:

Before serving, add a teaspoon of apple cider vinegar and stir it through. This will enhance the flavour and help the cabbage retain its vibrant purple colour.

And that's it! A simple, tasty, and healthy side dish ready to be enjoyed.

You can also experiment with adding other ingredients like thinly sliced apples, red wine, or spices such as cinnamon, cloves, nutmeg, or juniper berries to create a sweet and sour flavour profile.

Adding ingredients

First, you'll want to thinly slice half a head of red cabbage. You can also chop it into chunks if you prefer. Next, add some olive oil to a large pan and heat it on medium-high. Once the oil is hot, add your cabbage along with some salt and pepper. Give everything a good stir to make sure the cabbage is coated in oil and seasoning.

At this point, you can also add some thinly sliced onion to the pan. Sauté this for a couple of minutes before moving on to the next step. You could also add some diced apple or raisins for a touch of sweetness.

Now it's time to add some vinegar. Red wine vinegar, apple cider vinegar, or even a splash of balsamic vinegar will all work well. This step is important not only for flavour but also to help the cabbage retain its vibrant purple colour. You can also add a little water to the pan at this point if you're worried about things drying out or sticking.

Finally, it's time to add your spices. Mustard seeds, cinnamon, cloves, nutmeg, juniper berries, and allspice all work well with red cabbage. If you like your cabbage on the sweeter side, you can also add a couple of tablespoons of sugar or honey.

Serving suggestions

Steamed red cabbage is a simple and nutritious side dish that can accompany a variety of main courses. Here are some serving suggestions to make the most of this vibrant vegetable:

Roasted Meats

The earthy flavour of red cabbage pairs well with roasted meats such as pork, duck, venison, and partridge. It can be a tasty and colourful addition to a traditional Sunday roast, especially when served with mashed potatoes and gravy.

Sausages and Burgers

Whether it's grilled sausages or juicy burgers, steamed red cabbage can be a delicious accompaniment. Try serving it with German pork burgers or sausages for a taste of Bavaria.

Poultry

Red cabbage is also versatile enough to complement poultry dishes. It goes well with roast chicken, and for a heartier meal, you can pair it with roast turkey, goose, or baked ham during the holiday season.

Fish

For a lighter option, steamed red cabbage can be served with fish, especially smoked fish. It can add a nice touch to a platter of smoked salmon or trout.

Cheese

Pickled red cabbage is a perfect match for cheese. Try serving it with a charcuterie board that includes a variety of cheeses, such as cheddar, gouda, or blue cheese.

Salads

Red cabbage is also delicious in salads, adding a vibrant pop of colour and a crunchy texture. It can be used in winter salads, coleslaws, or even a simple side salad to balance out richer main courses.

Frequently asked questions