Cabbage, a cruciferous vegetable related to Brussels sprouts, cauliflower, turnips and broccoli, is rich in nutrients, including fiber, vitamin C and beta carotene. While heads of green cabbage are most common, cabbage is available in several varieties, including colorful purple cabbage, Savoy cabbage, Napa cabbage and Chinese cabbage. Steaming is a simple way to prepare any variety. Choose firm cabbage with crisp leaves and avoid cabbage with yellow or wilted leaves.
Step 1
Rinse cabbage thoroughly under cool, running water. Pull off the outer leaves and remove any wilted leaves.
Step 2
Place the cabbage on a cutting board and use a sturdy chef's knife to cut the cabbage in half, then in quarters.
Step 3
Cut each quarter into wedges. Steam the cabbage in wedge form, or use your chef's knife to cut the cabbage into narrow shreds.
Step 4
Put 1 to 2 inches of water in a large saucepan. Place the cabbage in a steamer basket, then place the steamer basket over the water. Pour out excess water if the water is too deep. If the steamer sits in the water, the cabbage boils instead of steams. As a result, the cabbage loses flavor and nutrients.
Step 5
Cover the saucepan tightly. Bring the water to a boil, then reduce the heat to medium-low so the water continues to simmer.
Step 6
Steam the cabbage for 12 to 15 minutes, or until the cabbage is crispy-tender. If you like, add complementary foods to the steamer basket, such as chopped apples, raisins, pears or onions. Add seasonings such as nutmeg, oregano, tarragon, fennel, celery seeds, basil or freshly ground black pepper according to taste.
Step 7
Pour the cabbage into a colander or strainer. Allow the excess liquid to drain, then transfer the cabbage to a serving bowl and serve it steaming hot. For extra flavor, toss the hot cabbage with a dollop of butter, then lightly toss to melt the butter.
Things You'll Need
- Cutting board
- Chef's knife
- Large saucepan with lid
- Steamer basket
- Complementary foods
- Seasonings
- Colander or strainer
- Serving bowl
- Butter
Member Comments