Steamed cabbage is a surprising delicacy. The gentle cooking method and butter greatly enhance this vegetable.
Ready in just 20 minutes, this is one of my favorite side dishes to cook during the week when I'm often pressed for time.
This steamed cabbage is marvelous! It's delicate and buttery and goes 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 this recipe is. I am lazy about side dishes and like them to be as easy as possible. This recipe fits the bill. It's a delicious and easy side dish that comes together quickly and effortlessly.
Jump to:
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Fresh cabbage: I use green cabbage in this recipe. You can use red cabbage if you'd like. I tried it a few times, and it's just as good as green cabbage.
- Unsalted butter: I like Kerrygold butter, but any butter will be great.
- Minced garlic: You can mince a fresh garlic clove or use jarred minced garlic. Naturally, if you mince it yourself, it will 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:
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.
Expert 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.
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.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them gently in the microwave at 50% power.
More Cabbage Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Buttery Steamed Cabbage
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
- ¼ teaspoon black pepper
Garnish:
- â…› teaspoon red pepper flakes
- â…› 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 into 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.
Video
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 the fridge, in an airtight container, for up to four days. Reheat them gently in the microwave at 50% power.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Beemom
This recipe is great. Quick, too. Thank you so much.
Vered DeLeeuw
I'm so glad you liked it! Thank you for leaving a comment.
Mina
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
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!