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.

Course Pantry, Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 5

Cooling Time 5

Total Time 20

Servings servings (1 cup each)

Calories 28kcal

Author Meggan Hill

Equipment

Steamer basket (see note 1)

Ingredients

1/2 head cabbage core removed and shredded, about 1 pound (see note 2)

US Customary - Metric

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