Ingredients
Equipment
Method
Prep
- Remove the outer leaves from the cabbage.
- Cut into wedges or large strips, discarding the core.
- Rinse under cold water.
Cook
- Add 1 cup of water to a stockpot and place a steamer basket inside.
- Bring the water to a boil.
- Add the cabbage to the steamer basket.
- Cover tightly, reduce heat to medium, and steam for 8-10 minutes until the cabbage is tender but still slightly crisp.
Serve
- Transfer to a serving bowl.
- Toss with butter, kosher salt, and pepper.
- Garnish with parsley, a squeeze of lemon, or a sprinkle of paprika if desired.
- Serve immediately.
Notes
Steamed cabbage keeps refrigerated for 4-5 days, making it an easy side to prep ahead and reheat gently in a pan or microwave. The key is not overcooking—aim for tender with some bite, as mushy cabbage loses its appeal. For variation, swap butter for olive oil or bacon fat, or add caraway seeds or garlic powder during the final toss. This technique works equally well with red cabbage, though it may need an extra minute or two. If batch cooking, double the recipe and use leftovers in fried rice, grain bowls, or as a base for sausage and potato hash.
