Steamed cabbage is a surprising delicacy. The gentle cooking method and the addition of butter greatly enhance this vegetable. This 20-minute recipe is one of my favorite side dishes to cook during the week when I'm pressed for time.
This steamed cabbage is delicate and buttery and pairs well with countless main dishes. It's very different than this bold-tasting fried cabbage, but it's just as good. I also like how easy it is. I'm lazy about side dishes, and this recipe fits the bill. It's a delicious side that comes together quickly and effortlessly.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Fresh cabbage: I use green cabbage. You can use red cabbage if you'd like.
- Butter: I use unsalted butter.
- Minced garlic: You can mince a fresh garlic clove or use jarred minced garlic. Freshly minced does taste better.
- To season: Kosher salt, black pepper, red pepper flakes, and dried parsley. The red pepper flakes and parsley are used mostly as a garnish, so you can skip them.
Variations
The best way to vary this recipe is to use different toppings for the cooked cabbage. You could, for example, sprinkle it with two tablespoons of grated parmesan (my favorite topping!) or bacon bits (my husband's favorite).
For an Asian flavor profile, instead of butter, I sometimes drizzle it with a tablespoon of soy sauce (or a gluten-free alternative) and a tablespoon of sesame oil. When I season it this way, I like to serve it with chopsticks, as shown in the photo below. This version pairs well with Asian meatballs and Asian salmon.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Shred the cabbage and rinse it in a colander. Don't dry it - the water adhering to it will help it steam. Place the cabbage in a large, deep, lidded skillet. Cover the skillet and heat it over medium-high heat. When the cabbage starts to steam, lower the heat to medium. Steam the cabbage, covered, for about 5 minutes.
Remove the lid and cook the cabbage for two more minutes to allow the remaining water to evaporate, then stir in the butter and seasoning.
Cook for two more minutes and serve.
Recipe Tip
You really do need to cook the cabbage gently over medium heat. If the heat is too high and the pan gets too hot, the cabbage might dry out, stick to the bottom of the pan, and even burn. So make sure you keep the heat to medium. If needed, add a bit of water (1-2 tablespoons) to the bottom of the pan.
Recipe FAQs
There's no need for a steamer, although if you happen to own one, you can certainly use it. You can simply cook the cabbage in a lidded skillet.
As with all vegetables, I prefer steaming to boiling. It's a gentler cooking method that better preserves the vegetable's flavor and color.
Yes, and the recipe will remain the same, except it will take a little longer to cook the wedges (1-2 minutes longer), so you should add two tablespoons of water to the skillet to prevent it from becoming too dry.
Yes. You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them gently in the microwave at 50% power.
Serving Suggestions
Steamed cabbage is a versatile side dish that goes with anything! I often serve it with pork, either baked pork chops or pork roast. It's also good with chicken dishes such as chicken leg quarters, baked chicken drumsticks, and blackened chicken.
Recipe Card
Buttery Steamed Cabbage
Video
Ingredients
- 1 medium cabbage - 2 pounds trimmed weight
- 4 tablespoons unsalted butter
- 1 tablespoon fresh garlic - minced
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
Garnish:
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon dried parsley
Instructions
- Trim the cabbage, then shred it. To shred, cut the cabbage in half, then slice each half into thin slices and separate the slices with your hands into strips.
- Place the cabbage strips in a colander and rinse them.
- Transfer the rinsed cabbage to a large, deep skillet without drying it off - the water adhering to the cabbage will allow it to steam. You can add a tablespoon of water to the bottom of the pan, but I usually don't find it necessary.
- Turn the heat to medium-high and cover the skillet. When the cabbage starts to steam, which should take about a minute, lower the heat to medium.
- Steam the cabbage, covered, for about 5 minutes. Uncover, stir, and cook it for 2 more minutes to allow any remaining water to evaporate. If there is still too much water in the pan, drain the cabbage in a colander and return it to the skillet.
- Add the butter, garlic, salt, and black pepper, stirring to combine.
- Cook for 2 more minutes, stirring, until the butter has melted.
- Garnish, if desired, with dried parsley and red pepper flakes. Serve warm.
Notes
- You really do need to cook the cabbage gently over medium heat. If the heat is too high and the pan gets too hot, the cabbage might dry out, stick to the bottom of the pan, and even burn. So make sure you keep the heat to medium. If needed, add a bit of water (1-2 tablespoons) to the bottom of the pan.
- You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them gently in the microwave at 50% power.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Winona Hall says
Great
Pam says
Yum!
Vered DeLeeuw says
Yay! Glad you liked it, Pam.
Carol says
good for you. I add chicken broth in the pan in addition to the water, onions too in the pan before the cabbage. Another idea is to melt some cheese of your choice on top for a bit more richness.
Beemom says
This recipe is great. Quick, too. Thank you so much.
Vered DeLeeuw says
I'm so glad you liked it! Thank you for leaving a comment.
Mina says
I am going to try this with bagged coleslaw mix. As a senior living alone, I find I either end up eating too much, or throwing away too much food. If the coleslaw mix works it will be easy to make one serving at a time. Keep your fingers crossed.
Vered DeLeeuw says
It should work, but you'll need to rinse the coleslaw mix or add two tablespoons of water to the bottom of the pan. It needs water to steam.
Also, since the bagged coleslaw mix is finely shredded, it will likely be ready faster. I recommend steaming it for 3 or 4 minutes before removing the lid.
Please come back and let us know if it was a success!