|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 16g||56%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Surprisingly, cabbage is one of the few things that actually cooks well in the microwave. If you don't have a stovetop steamer or steamer basket, use the microwave. No microwave or steamer? Not a problem. All you need is a large pot (stockpots work well here) with a lid and a metal colander, and it can be done right on your stovetop.
Steaming any vegetable is a breeze no matter what tools are at your disposal. You'll find that steaming is one of the best ways to enjoy many of your favorite veggies. You get to enjoy their natural flavor, yet it's enhanced with this simple cooking method and a little seasoning. This recipe shows you how to steam cabbage such as a classic green cabbage, you can use any member of the cabbage family, including red, napa, savoy, or even bok choy. Cooking times may need to be adjusted, depending on what you use—experiment and see what works best for you.
For steamed cabbage, you can keep it very simple, as the addition of butter and salt lets that delicious cabbage flavor shine. If you like, add freshly chopped dill with 2 tablespoons of sour cream instead of the butter. Or just add a few of your favorite dried herbs to the butter and salt.
- 1/4 small cabbage (thinly sliced)
- 2 tablespoons unsalted butter
- Salt (to taste)
How to Steam Cabbage in the Microwave
Gather the ingredients.
Place the sliced cabbage in a small microwave-safe casserole dish.
Add 1/4 inch of water.
Cover and microwave on high for 8 minutes. (If your microwave doesn't have a turntable, rotate the dish 1/4 turn halfway through cooking.)
Drain water from the dish.
Add butter and salt. Serve and enjoy.
How to Steam Cabbage on the Stove
Fill a large pot with water and set a steam basket or metal colander on top of the pot. The water in the pot should be just below the basket.
Bring the water to a boil, then add the sliced cabbage to the basket.
Cover the basket with a lid and steam until the cabbage is tender and crisp. Most cabbage takes about 5 to 8 minutes. Some varieties like napa, bok choy, and savoy cabbage may only take 3 to 5 minutes. (If using a colander, be sure that you leave a little space so the steam can escape. Tilting the lid works quite well.)
Remove the cabbage from the basket and add butter and salt.
Serve and enjoy.
- This recipe serves two people, but you can easily increase the number of servings. Begin with more cabbage and use 2 tablespoons butter for every 1/4 of a cabbage head.
- If your mesh colander is too big for your pot, all is not lost, you just need to cover the gap. Simply tear off a piece of foil that reaches halfway around the pot, then tear that in half lengthwise. Wrap these two pieces of foil around each side of the pot and colander to seal the steam inside. If you fold the edge of the foil over the top of the colander, it will stay in place (foil's very flexible, so mold it into place).
How to Store Steamed Cabbage
If you have leftovers, you can store them in an airtight container in the refrigerator for up to five days, but it will lose its crispness the longer it's in the fridge. Reheat in the microwave on low or in a small pot with a bit of water, just until it's warm. Or repurpose the cabbage in other dishes such as colcannon or a soup.