Steamed cabbage is an easy, healthy side dish that cooks in under 15 minutes. Whether you steam cabbage in wedges or shred it first, you’ll get a bright, tender side to pair with roasted, grilled, or braised mains like corned beef or pork chops. This post explains the simple method, seasoning ideas, storage tips, and serving suggestions so you can make perfect steamed cabbage every time.
Table of contents
- Ingredients
- Instructions
- Ways to season it
- Tips and tricks
- What to serve it with
- Tools to use
- More kitchen tutorials
Cabbage is a versatile vegetable that steams quickly and pairs well with hearty mains. Steaming preserves color and nutrients while giving the cabbage a tender-crisp texture when timed properly. You can steam a head of green cabbage, red cabbage, savoy, or napa; each variety will behave slightly differently on the stove. Shredded cabbage softens quickly and makes a uniformly tender side, while wedges retain more texture and a satisfying bite between the outer and inner leaves.
Ingredients
- Cabbage – one head of green cabbage (about 2 pounds) is used here. You can substitute red, savoy, or napa cabbage; savoy and napa cook faster and need less time.
- Butter – optional, added after steaming for richness. Use unsalted butter if you want precise control over salt, or salted butter and then adjust to taste.
- Salt, black pepper, and garlic powder – simple seasonings that enhance the cabbage’s natural flavor.
Instructions
- Prepare the cabbage. Remove any damaged outer leaves. Cut the head into quarters and trim out the core. For shredded cabbage, slice each quarter into roughly 1/2-inch strips. For wedges, halve each quarter to make eight wedges total.
- Steam. Pour about 1 inch of water into a large pot and bring to a boil over high heat. Set a steamer basket into the pot so the cabbage sits above the water. Add the prepared cabbage, cover, and steam until bright green and tender. Shredded cabbage typically needs 7–8 minutes; wedges usually take 9–10 minutes. Adjust the time to your preferred texture.
- Finish and season. Turn off the heat, remove the lid, and transfer the cabbage to a serving bowl using tongs. Add small cubes of butter, then season with salt, black pepper, and garlic powder. Toss gently to coat. Serve immediately.
Note: if you prefer a very crisp result, steam for the shorter end of the time ranges. For softer cabbage, extend the steaming a minute or two.
Ways to season it
- Grated Parmesan and lemon zest
- A squeeze of fresh lemon juice
- Chili-crisp style crunchy chili and onion topping for an Asian twist
- Lemon pepper seasoning
- Everything bagel seasoning
- A drizzle of flavored olive oil, such as lemon-infused oil
- Thai-style peanut sauce for a more robust, savory finish
- Stir in crumbled cooked bacon for smoky richness
- Finish with a spicy cashew or other nut-based dressing for texture
Tips and tricks
- Adjust steaming time for texture: shorter for crisp-tender, longer for soft. Never steam shredded cabbage much longer than 8–10 minutes or it will become mushy.
- Visual doneness: the cabbage should be a vivid green and the outer leaves tender but not falling apart.
- Keep cabbage out of the water: the steamer basket should hold the cabbage above the water so it steams rather than boils.
- To prep ahead: shock steamed cabbage in ice water for 1–2 minutes to stop cooking, dry thoroughly, then store in an airtight container lined with paper towels. Properly stored, steamed cabbage keeps for up to 5 days and is excellent for meal prep.
- Batch size: steaming times don’t change much whether you steam a cup or several cups. Use a larger steamer basket or pot for bigger batches so the cabbage steams evenly.
- No steamer basket? You can use a wide skillet with 1/2 inch of water. Add the cabbage in an even layer, cover, and steam until tender, then remove with tongs.
What to serve it with
Steamed cabbage complements many mains. It works especially well with rich or savory proteins and one-pot meals. Try it with:
- Corned beef
- Grilled marinated steak
- Smoked or roasted pork chops
- Buddha bowls with roasted vegetables and grains
- Crock pot meatloaf or pot roast
- Salisbury steaks
- Pork loin or pork tenderloin
Tools to use
A simple steamer basket fits most pots and is perfect for 1–2 cups of shredded cabbage. A larger steamer pot or multi-tiered steamer is useful when steaming 2–4 pounds at once for meal prep or family meals. If you don’t have a steamer, a wide skillet with a tight-fitting lid works well for steaming cabbage in a pinch.
More kitchen tutorials
Expand your basic cooking skills with other quick techniques for vegetables and staples:
How To Steam Broccoli
How To Cook Beets
How To Cook Sweet Potatoes
How To Shred Brussels Sprouts
How To Hard Boil Eggs
How To Caramelize Onions
Steamed Cabbage
Quick, bright steamed cabbage made in wedges or shredded pieces. Ready in about 15 minutes and easily customized with simple seasonings or flavorful toppings.
Ingredients
- 2 pounds green cabbage, quartered (core removed)
- 2 tablespoons unsalted butter, cubed (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Cut the cabbage into quarters and remove the core.
- Slice quarters into 1/2-inch strips for shredded cabbage, or halve each quarter for 8 wedges.
- Bring 1 inch of water to a boil in a large pot over high heat.
- Place cabbage in a steamer basket above the boiling water, cover, and steam.
- Steam for 7–8 minutes for shredded cabbage or 9–10 minutes for wedges, adjusting for desired tenderness.
- Remove from heat, transfer to a bowl, add butter, salt, pepper, and garlic powder if desired, and toss to combine. Serve hot.
Notes
- Substitute red, savoy, or napa cabbage as desired. Reduce cook time for softer leaves like savoy and napa to about 5 minutes.
- To stop cooking for later use, plunge steamed cabbage into ice water for 1–2 minutes, dry, and store in an airtight container lined with paper towels for up to 5 days.
- Steaming times remain consistent for small or moderate quantities; larger batches may require a bigger steamer basket for even cooking.
Nutrition Facts (approx.)
Calories: 109 kcal | Carbs: 14 g | Protein: 3 g | Fat: 6 g | Fiber: 6 g | Vitamin C: 83 mg