Steaming Savoy Cabbage: A Quick, Tasty, Healthy Treat

Steaming is a great way to cook cabbage, as it retains its flavour and nutrients. It also doesn't produce the unpleasant smell associated with boiled cabbage. While all types of cabbage can be steamed, savoy cabbage is better suited to more dynamic cooking techniques such as braising or sautéing. However, it can still be steamed and is a great, simple side dish.

How to Cook Savoy Cabbage Steamed

How to prepare Savoy cabbage for steaming

Choosing and Cleaning the Cabbage

Start by choosing a fresh Savoy cabbage. Fresh cabbage will have crisp leaves without any marks or signs of browning. The leaves should be fairly loose and range in colour from dark to light green. Remove any damaged leaves by hand; these may be wilted or discoloured.

Cutting the Cabbage

Cut the cabbage in half or quarters. To do this, hold the cabbage still with one hand and use a large, sharp knife to cut through the stem. If you see any insects or worms inside the cabbage, soak it in heavily salted water for 20 minutes, then cut away the damaged portions. Remove the core by cutting wedge-shaped sections from the bottom of each half or quarter.

Shredding the Cabbage

If you want to shred the cabbage before steaming it, you can do so by slicing each quarter into thin pieces and separating the layers by hand. You could also use a sharp mandoline.

Steaming the Cabbage

You can steam the cabbage on the stove or in the microwave. To steam on the stove, fill a stockpot with water and fit a steamer basket inside, making sure the bottom of the basket doesn't touch the water. Place the cabbage in the steamer basket, spread into an even layer, and season with salt and pepper if desired. Cover and cook until tender. The time will vary depending on how finely the cabbage was cut, but Savoy cabbage will usually take around 5 minutes. To steam in the microwave, place the cabbage in a microwave-safe dish with 2-3 tablespoons of water, cover loosely, and microwave on high for around 5 minutes.

How to steam Savoy cabbage on a stovetop

Steaming is a great way to cook cabbage, as it is quick and easy, and allows the vegetable to retain its flavour, nutrients and vitamins.

Preparation

First, choose a fresh, crisp Savoy cabbage with crinkled leaves that range in colour from dark to light green. Remove any damaged leaves and cut the cabbage in half or quarters. Cut out the core and shred the cabbage, if desired. Wash the cabbage in a colander and let it drain.

Steaming

Fill a stockpot or saucepan with enough water so that it is about a quarter full. Place the pot on the stove and heat it over high heat to bring the water to a boil.

Place a steamer insert, steamer basket or metal/wire mesh colander into the pot, ensuring that the bottom does not come into contact with the water. Add the prepared cabbage to the steamer, spreading it out in an even layer.

Cover the pot and steam the cabbage for approximately 3-5 minutes, or until tender. If you are steaming wedges, this will take about 10 minutes. To promote even cooking, you can flip the wedges over halfway through the cooking time.

Seasoning and serving

Remove the steamer from the pot and let the cabbage drain on clean paper towels. Season with salt and pepper, or drizzle with melted butter or olive oil. Toss gently to coat and serve immediately.

Variations

Instead of salt and pepper, you could season the cabbage with soy sauce and toasted sesame seeds, or other dressings and spices of your choice.

How to steam Savoy cabbage in a microwave

Steaming is an indirect cooking process that gently cooks delicate ingredients so that they retain their flavour and nutrients. While Savoy cabbage is better suited to braising or sautéing, it can be steamed in a microwave. Here's how:

Preparation

Choose a fresh, crisp Savoy cabbage with crinkled leaves that range in colour from dark to light green. Remove any damaged leaves, which should be loose enough to peel away with your hands. Cut the cabbage into halves or quarters. To do this, hold the cabbage still with one hand and use a large, sharp knife to cut through the stem end. Cut out the core by cutting wedge-shaped sections from the bottom of each half or quarter to remove the rough stem pieces. You can then shred the cabbage or leave it in big pieces.

Steaming

Place the cabbage in a microwave-safe dish. If you have left the cabbage in halves or quarters, arrange the pieces so that they are touching and facing stem-side down. Do not stack or layer the wedges. Add 2 to 3 tablespoons of water to the dish. Cover the dish loosely with a microwave-safe lid or microwavable plastic wrap. Do not cover tightly or the pressure may build up.

Cooking

Microwave on high for around 5 minutes, or until the cabbage is tender. The exact cooking time will depend on the wattage of your microwave and the size of the cabbage pieces.

Serving

Let the cabbage drain in a colander or on clean paper towels. Serve while still warm. Season with salt and pepper, or drizzle with melted butter or olive oil. Toss gently to coat. For a stronger flavour, drizzle 2 to 3 tablespoons of apple cider vinegar over the cabbage and toss to coat.

How to season steamed Savoy cabbage

Preparation

Firstly, you will need to prepare your cabbage. Remove any damaged leaves and cut the cabbage in half, then into quarters. Cut out the core and shred the cabbage or leave it in wedges.

Seasoning Options

There are many ways to season steamed Savoy cabbage. Here are some suggestions:

• Salt and pepper
• Soy sauce and toasted sesame seeds
• Apple cider vinegar
• All-purpose seasoning
• Pink salt
• Black pepper
• Butter or olive oil
• Thyme
• Scotch bonnet pepper or chilli powder
• Oregano
• Ginger
• Allspice
• Cajun seasoning

When to Season

You can season the cabbage before or after steaming. If seasoning before, only use dry seasonings such as salt and pepper. If you are using oil, butter, vinegar, or another liquid, it is best to add this to the cabbage after steaming.

Cooking Method

Place the cabbage in a steamer basket or colander above a pot of boiling water. Cover and steam for 3-5 minutes, until tender but still retaining a crunch.

Serving

Serve the cabbage immediately while still warm. Sprinkle with additional salt and pepper, or drizzle with melted butter or olive oil. Toss gently to coat.

How to serve steamed Savoy cabbage

Preparation

Firstly, choose a fresh Savoy cabbage with crisp leaves and no signs of marks or browning. Remove any damaged leaves and cut the cabbage in half, or into quarters if you prefer. Cut out the core, then shred the cabbage or leave it in bigger pieces.

Steaming

Place the cabbage in a steamer basket or colander inside a stockpot of boiling water. Make sure the water doesn't touch the bottom of the basket or colander. Cover and steam for 3-5 minutes, or until tender.

Seasoning and Serving

Season with salt and pepper, or use soy sauce and toasted sesame seeds, or other dressings and spices. Serve immediately, as a simple side dish. Steamed Savoy cabbage goes well with a Sunday roast, or with a stir-fry.

Frequently asked questions