Don’t overlook the humble
cabbage! It’s a natural flavor absorber that pairs well with punchy, intense ingredients like bacon, gochujang (like in kimchi), or vinegar (like in coleslaw), but we also think it can stand up and shine all on its own. This (vegetarian!) steamed cabbage is the perfect way to experience cabbage in all its vegetal glory. Keep reading on for all of our top tips on how to steam cabbage to perfection:
How to prepare your cabbage:
Because this recipe does revolve around, well, cabbage, you’re going to want to make sure you’re preparing it right (and avoiding any unpleasantness trying to bite through the tough cabbage core). For the best way to cut and core cabbage, grab a sharp knife. Slice off a little bit off the root stem end to give yourself a flat side to rest firmly on your cutting board. Then cut your cabbage down the middle, and halve each side lengthwise once more to yield four wedges. From there, remove the root by cutting it out with two diagonal slices. Thinly slice the cabbage in the short direction, using a rocking motion with the knife. Once you’ve made it through the entire head, you’re ready for steaming.
How to make the best steamed cabbage:
Once your cabbage is prepared and ready to go, you’re going to add it to a single layer in a skillet with just enough water to cover the bottom of the plan. You’ll cover and steam until most of the water is evaporated, then uncover, and cook until the water is fully evaporated and the cabbage is tender. If your cabbage is tender but there is still too much water, then drain your cabbage in a colander to prevent a soggy dish.
Serving ideas for steamed cabbage:
Because of its simple flavor profile, this low-lift, low-carb recipe pairs well with almost everything. Use it like sauerkraut and pair it with sweet and savory pork or sausage, or stick to the vegetarian route with a polenta & mushroom ragú or mashed potatoes. You really can’t go wrong!
Tried this recipe? Let us know how it came out in the comments below.