Buttery Steamed Cabbage
User Reviews
5
Buttery Steamed Cabbage
Description
This recipe starts with trimming and thinly slicing cabbage, which is rinsed and placed wet into a skillet to steam in its own water over medium heat with a lid. Steaming for about five minutes softens the cabbage, which is then uncovered and cooked a bit longer to evaporate excess liquid. Any remaining water is drained before seasoning.
Unsalted butter and minced fresh garlic are stirred in along with kosher salt and black pepper. The cabbage cooks a further two minutes until the butter melts and coats the leaves, yielding a tender, flavorful dish. The texture is soft but not mushy, retaining a mild bite typical to steamed cabbage.
Light seasoning with red pepper flakes and dried parsley can be added as garnish, enhancing aroma and visual appeal. The dish pairs well as a side to many main courses where a buttery vegetable component is desired.
The notes emphasize cooking over medium heat to avoid drying out or burning the cabbage, with optional addition of small amounts of water if needed. Leftovers should be stored in an airtight container in the fridge for up to four days and reheated gently in a microwave at half power to maintain tenderness.
Ingredients
- 1 cabbage 2 pounds trimmed weight, medium
- 4 tablespoons butter unsalted
- 1 tablespoon garlic minced, fresh
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
Garnish:
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon parsley dried
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
- Cook the cabbage gently over medium heat to prevent it from drying out or burning on the pan bottom.
- Add 1-2 tablespoons of water to the pan if necessary to maintain steam and prevent sticking.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat leftover cabbage in the microwave at 50% power to preserve texture and avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 107kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Sodium | 215mg | 9% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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