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Learn how to make Steamed Cabbage for an easy, nutrient-dense side dish without the bad smell that comes from boiled cabbage. It’s ready in minutes and delicious alone or served with pork, Kielbasa, or bacon.
Making Steamed Cabbage allows you to cook it thoroughly without losing all the nutrients in the process. Steaming is also gentle enough to inhibit the release of sulphur compounds, the chemicals that make boiled cabbage “stinky.”
Personally, I love to steam cabbage with onions, then serve it with Kielbasa or pork chops. Or, it makes a great side dish if you just toss with butter until melted and sprinkle with salt and black pepper. Caraway seeds and garlic powder add excellent flavor, too.
Table of Contents
Equipment and ingredient notes
- Steamer basket: This OXO stainless steel steamer basket is simple, but it gets the job done, and it’s been my go-to for years. See more options in The Best Steamer Baskets.
- Cabbage: Choose tight, firm, heavy heads with few loose outer leaves and no discoloration or damage. Whole raw cabbage should be stored in an open bag in the refrigerator. Do not cut the cabbage until ready to use. When you’re ready to cook, shred the cabbage into pieces that are all about the same size so they cook evenly. Work in batches if needed if your pot is on the smaller side. The cabbage family is vast and broad, but here are some commonly found varieties that are often used interchangeably in recipes where sliced or shredded cabbage is listed.
- Green cabbage. The one that’s most commonly found at just about any supermarket. Green cabbage has smooth, darker green outer leaves, and paler green to white inner leaves, and is the best type of cabbage for steaming.
- Red cabbage. This beautiful cabbage has vibrant purple-red leaves and white veins inside. Its shape and flavor is similar to green cabbage, but its color is infinitely more vibrant.
- Savoy cabbage. This round head of cabbage resembles green cabbage but has loosely packed, crinkly, yellow-green leaves and a very mild flavor.
- Napa cabbage. This oblong head of ruffled cabbage belongs to the Chinese cabbage varieties, which also include bok choy, baby bok choy, and choy sum. It has a slightly more tender texture than head cabbage, but it shreds well and is delicious raw in salads.
Step-by-step instructions
- In a medium or large saucepan, add 1 inch of water. Add steamer basket (with feet extended) and bring to boil over medium-high heat. Add cabbage to steamer basket.
- Reduce heat to medium, cover, and steam for 3 to 4 minutes (or until desired doneness is reached).
Recipe tips and variations
- Yield: One-half of a medium head of cabbage (about 1 pound) yields about 8 cups raw shredded cabbage and about 4 cups cooked, enough for 4 (1 cup) side dish servings.
- Storage: Store leftovers covered in an airtight container in the fridge for up to 4 days.
- Microwave: To steam cabbage in the microwave, place shredded cabbage in a microwave-safe bowl or microwave-safe dish. Add 2 to 4 tablespoons of water and cover loosely with a lid or plate, or cover with microwave-safe plastic wrap and poke several holes for ventilation. Microwave until cabbage is crisp-tender, about 2 to 4 minutes.
- Skillet: To steam cabbage in a skillet, arrange cabbage in a single layer in a large skillet. Add just enough water or broth to cover bottom of pan (about 1/4-inch). Cover with lid and steam over medium heat until water is mostly evaporated, about 3 to 5 minutes. Uncover skillet, stir, and continue cooking until cabbage is tender and water has evaporated, about 2 minutes more. (Use a colander to drain if the cabbage is tender, but water remains in the pan.) Substitute water with chicken broth or vegetable broth for extra flavor.
- Wedges: Steam cabbage wedges 6 minutes, flip wedges to other side, and steam until tender, about 6 to 8 minutes more.
- Buttery steamed cabbage: In a large bowl, combine steamed cabbage and 2 tablespoons salted or unsalted butter. Season to taste with salt and freshly ground black pepper.
- More veggies: Add other vegetables right to the steamer if you crave a variety. Try onions (especially red onions), bell peppers,
- Jamaican Steamed Cabbage Recipe: For a Caribbean twist with simple ingredients.
- To a Dutch oven or large skillet with a lid over medium heat, add 2 tablespoons olive oil and 4 tablespoons butter, and heat until butter is melted.
- Add 2 cups sliced green cabbage, 2 sliced carrots, 1 chopped tomato, 1 chopped onion, 4 cloves chopped garlic, 4 sliced green onions, 4 sprigs of fresh thyme, ½ chopped Scotch Bonnet pepper(stem and seeds removed), 2 tablespoons of water, 1 teaspoon salt, and ½ teaspoon pepper.
- Cover and cook for 10 minutes. Reduce heat to low and continue cooking, covered, until vegetables are tender and cabbage is soft.
- Remove thyme sprigs. Season to taste with salt and freshly ground black pepper and serve. Use your preferred non-dairy butter for a vegan-friendly side dish.
Frequently Asked Questions
Can you steam vegetables without a steamer basket?
If you don’t have a steamer basket, use a metal colander set in a large pot with a lid. Or, see my microwave and skillet methods listed in Recipe Tips and Variations.
How long does it take to steam cabbage?
Shredded cabbage will steam in 3 to 5 minutes depending on your preferred doneness. Cabbage wedges take a little longer, about 6 to 8 minutes.
Is steamed cabbage better than boiled cabbage?
Steamed cabbage is better than boiled because it retains more nutrients and also doesn’t smell bad. Boiling cabbage releases sulphur compounds that make it “stinky.”
More vegetable recipes
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Working with Fruits and Vegetables
How To Make Cauliflower Rice
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Steamed Cabbage
Learn how to make Steamed Cabbage for an easy, nutrient-dense side dish without the bad smell that comes from boiled cabbage. It's ready in minutes and delicious alone or served with pork, Kielbasa, or bacon.
Equipment
- Steamer basket (see note 1)
Ingredients
- 1/2 head cabbage core removed and shredded, about 1 pound (see note 2)
Instructions
- In a medium or large saucepan, add 1 inch of water. Add steamer basket (with feet extended) and bring to boil over medium-high heat. Add cabbage to steamer basket.
- Reduce heat to medium, cover, and steam for 3 to 4 minutes (or until desired doneness is reached).
Notes
- Steamer basket: This OXO stainless steel steamer basket is simple, but it gets the job done, and it’s been my go-to for years. See more options in The Best Steamer Baskets.
- Cabbage: Choose tight, firm, heavy heads with few loose outer leaves and no discoloration or damage. Whole raw cabbage should be stored in an open bag in the refrigerator. Do not cut the cabbage until ready to use. When you’re ready to cook, shred the cabbage into pieces that are all about the same size so they cook evenly. Work in batches if needed if your pot is on the smaller side.
- Yield: One-half of a medium head of cabbage (about 1 pound) yields about 8 cups raw shredded cabbage and about 4 cups cooked, enough for 4 (1 cup) side dish servings.
- Storage: Store leftovers covered in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1 cupCalories: 28kcalCarbohydrates: 7gProtein: 1gFat: 0.1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gSodium: 20mgPotassium: 193mgFiber: 3gSugar: 4gVitamin A: 111IUVitamin C: 42mgCalcium: 45mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.