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Home » Vegetable Recipes » Steamed Cabbage

Steamed Cabbage

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 15, 2025
12 Comments
5 from 34 votes

Jump to Recipe Review Recipe

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.

Steamed cabbage is served on a plate.

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

The ingredients needed to steam cabbage.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

  • 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.

Flavor Variation

For an Asian flavor profile, instead of butter, I sometimes drizzle the cabbage 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.

Asian-style steamed cabbage is served with chopsticks.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

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.

The cabbage is steaming in the covered skillet.

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.

Adding butter, garlic, salt, and pepper.

Cook for two more minutes and serve.

The cabbage is served on a white plate.

5 stars rating. This recipe is great. Quick, too. Thank you so much.
Beemom
Read more comments

Recipe Tips

  1. 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.
  2. You can use cabbage wedges instead of shredded cabbage. 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.
  3. Storage: 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

This is a versatile side dish that goes with anything! I often serve it with pork or chicken. Here are a few of my favorite main dishes to pair with steamed cabbage:

  • Baked pork chops
  • Pork roast
  • Pork steak
  • Chicken leg quarters
  • Baked chicken drumsticks
  • Blackened chicken

Sometimes, I top the cabbage with a couple of fried or poached eggs for a quick meatless meal.

Recipe Card

Steamed cabbage is served on a white plate with forks and a napkin.
5 from 34 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Buttery Steamed Cabbage

Steamed cabbage is a surprising delicacy. The gentle cooking method and the addition of butter greatly enhance this vegetable.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 107kcal
Author: Vered DeLeeuw
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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.
    Slicing the cabbage.
  • Place the cabbage strips in a colander and rinse them.
    Rinsing the shredded cabbage.
  • 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.
    Placing the shredded and rinsed cabbage in a deep skillet.
  • 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.
    Covering the skillet with a lid.
  • 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.
    The cabbage is steaming in the covered skillet.
  • Add the butter, garlic, salt, and black pepper, stirring to combine.
    Adding butter, garlic, salt, and pepper.
  • Cook for 2 more minutes, stirring, until the butter has melted.
    Mixing the butter and spices into the steamed cabbage.
  • Garnish, if desired, with dried parsley and red pepper flakes. Serve warm.
    The cabbage is served on a white plate.

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

Serving: 1 cup | Calories: 107 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 8 g | Sodium: 215 mg | Fiber: 3 g

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Comments

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    Recipe Rating




  1. Janet says

    May 22, 2025 at 7:06 pm

    5 stars
    Your recipe for steamed cabbage, was the best. Delicious and sweet. Thanks for sharing. 6⭐️

    Reply
    • Vered DeLeeuw says

      May 22, 2025 at 8:20 pm

      Glad you enjoyed it, Janet! Thank you very much for the review.

  2. Helen says

    May 05, 2025 at 4:01 pm

    5 stars
    Thank you for this simple and delicious recipe!

    Reply
    • Vered DeLeeuw says

      May 05, 2025 at 7:44 pm

      You're very welcome, Helen! Glad you liked it.

  3. Winona Hall says

    March 06, 2025 at 9:09 pm

    5 stars
    Great

    Reply
  4. Pam says

    January 02, 2025 at 12:00 pm

    5 stars
    Yum!

    Reply
    • Vered DeLeeuw says

      January 02, 2025 at 5:11 pm

      Yay! Glad you liked it, Pam.

  5. Carol says

    November 25, 2024 at 11:37 am

    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.

    Reply
  6. Beemom says

    October 15, 2023 at 5:54 pm

    5 stars
    This recipe is great. Quick, too. Thank you so much.

    Reply
    • Vered DeLeeuw says

      October 15, 2023 at 6:48 pm

      I'm so glad you liked it! Thank you for leaving a comment.

  7. Mina says

    July 10, 2023 at 4:38 pm

    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.

    Reply
    • Vered DeLeeuw says

      July 10, 2023 at 4:58 pm

      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!

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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