Steaming Cabbage In A Rice Cooker: Easy, Quick, And Tasty!

Steaming cabbage is a quick and easy way to cook this versatile vegetable, and it can be done on the stove, in the microwave, or even in a rice cooker. In this article, we will focus on the latter method, which is not only convenient but also allows you to cook your rice and cabbage together, saving time and effort. So, if you're looking for a simple and healthy way to prepare cabbage, read on to find out how to steam cabbage in a rice cooker.

Preparing the cabbage

Start by choosing a fresh, crisp cabbage with crisp leaves and no marks or signs of browning. Remove any loose, damaged, or discoloured outer leaves, as well as the thickest outer leaves for round heads of cabbage.

Next, cut the cabbage into halves or quarters. Hold the cabbage still and use a large, sharp knife to cut through the stem end. You can then cut each half into quarters by cutting them in half lengthwise. Cutting the cabbage into smaller pieces will reduce the cooking time.

Remove the core by cutting wedge-shaped sections from the bottom of each piece to get rid of the rough stem. If you're using a type of cabbage with long, loose leaves, such as bok choy or napa cabbage, leave the leaves intact and on the stem.

At this point, you can shred the cabbage if you want to. Slice each quarter into thin pieces and separate the layers by hand, or use a sharp mandoline. If you're using napa cabbage or bok choy, slice it crosswise rather than lengthwise and separate the layers.

Wash the cabbage by placing it in a colander and rinsing it under cool, running water. Let it drain over clean paper towels for a couple of minutes.

Now you're ready to steam the cabbage in your rice cooker! Place the cabbage in a heat-proof bowl that will fit inside the rice cooker, along with any other vegetables or seasonings you want to include.

Tips for Preparing Cabbage:

• If you see any signs of insects or worms inside the cabbage, don't throw it away! Soak the head of cabbage in heavily salted water for 20 minutes, then cut away the damaged portions and continue with your preparation.
• If you're short on time, you can steam the cabbage with just a simple sprinkling of salt and pepper to taste.
• For a stronger flavour, try drizzling apple cider vinegar over the cabbage after steaming. This works especially well with napa cabbage and red cabbage.

Steaming cabbage in a rice cooker

Steaming cabbage is a fantastic and healthy dish that goes well with beef, pork, ham, and sausage. It is also a quick and easy side dish that can be made in a rice cooker.

Preparation:

Firstly, choose fresh, crisp cabbage. Remove any damaged leaves, including any that are discoloured or wilted. Cut the cabbage into halves or quarters, then cut out the core from each section. If you see any signs of insects or worms, soak the cabbage in heavily salted water for 20 minutes, then cut away the damaged portions.

Steaming:

Wash the cabbage and place it in a heat-proof bowl that fits inside your rice cooker. You can also add other vegetables, such as sliced Napa cabbage, green beans, onions, ginger, and scallions. Season with Hoisin sauce, rice wine, sesame oil, salt, and pepper. Do not stir the sauces yet.

Place the bowl of vegetables inside the rice cooker after the rice has been cooked. The residual heat and steam from the cooked rice will cook the vegetables. Cover the rice cooker and let the vegetables cook for 15-17 minutes. If your rice cooker has a "Keep Warm" setting, turn this on during this stage.

After the vegetables have cooked, remove the bowl from the rice cooker and mix the contents with the cooked rice. This is the first time you should stir the sauces so that they mix well with the rice and vegetables. Serve while still warm.

Tips:

• If you don't have a rice cooker, you can steam the vegetables in a steamer over boiling water for about 8 minutes.
• You can also use other types of rice, such as jasmine rice or brown rice, but adjust the cooking time according to the package directions.
• For a gluten-free option, use Tamari soy sauce instead of Hoisin sauce.

Seasoning the cabbage

For a stronger flavour, you can drizzle apple cider vinegar over the cabbage. This works especially well with napa cabbage and red cabbage. You can also add black pepper for extra spice.

If you're steaming the cabbage in a rice cooker, you can add seasonings to the water, which will add a subtle flavour to the cabbage as it cooks. However, do not add salt to the water if you plan on directly salting the cabbage.

If you're cooking the cabbage in a microwave, you can add broth instead of water for a boost of flavour. Vegetable broth is the best option, but a mild chicken broth can also work well.

Cooking time and temperature

The cooking time and temperature for steaming cabbage in a rice cooker will depend on the type of cabbage you are using and the quantity. Here is a step-by-step guide with approximate timings:

First, prepare the cabbage by removing any damaged or discoloured outer leaves. Cut the cabbage into halves or quarters, removing the core. You can shred the cabbage or leave it in bigger pieces, depending on your preference.

Next, place the cabbage in a heat-proof bowl that fits inside your rice cooker. Add other vegetables if you wish, such as sliced Napa cabbage, green beans, onions, ginger, and scallions. Season with sauces like Hoisin sauce, rice wine, sesame oil, salt, and pepper. Do not stir the sauces yet.

Place this bowl of vegetables and seasonings inside the rice cooker, on top of cooked rice. The residual heat and steam from the cooked rice will cook the vegetables. Cover the rice cooker and let the vegetables cook for around 15-17 minutes. If your rice cooker has a "Keep Warm" setting, use this during this stage.

After the vegetables are cooked, remove the bowl from the rice cooker and mix the contents with the cooked rice. This is when you should stir the sauces so that they mix well with the rice and vegetables. Serve while still warm.

For reference, a recipe that includes cooking rice in a rice cooker and then steaming vegetables over the rice, suggests the following timings: 8-10 minutes to cook 1.5 cups of rice in 3 cups of water, and then 15-17 minutes to steam the vegetables.

Serving suggestions

Steamed cabbage is a fantastic and healthy dish that can be served as a side to beef, pork, ham, and sausage. It is a great way to retain the vegetable's vitamins and nutrients.

For a simple dish, add a little butter and salt to let the cabbage flavour shine. Alternatively, add freshly chopped dill with a couple of tablespoons of sour cream instead of butter. You could also add a few of your favourite dried herbs to the butter and salt.

If you want a stronger flavour, drizzle apple cider vinegar over the cabbage. This works especially well with napa cabbage and red cabbage.

For a more substantial meal, steam the cabbage over cooked rice in a rice cooker. Layer the vegetables in a heat-proof bowl that will fit inside the rice cooker, and add seasonings such as hoisin sauce, rice wine, sesame oil, salt, and pepper. Place the bowl of vegetables inside the rice cooker and let the residual heat from the steam cook the vegetables.

You can also add cooked rice to the steamed cabbage. Mix the two together, stirring in sauces to combine with the rice and vegetables.

Frequently asked questions