How to Steam Cook Cabbage


Steaming is an ideal method of preparing cabbage -- moist air envelops the leaves and gently heats the cabbage with little risk of overcooking, which helps retain its texture, nutrient content and vibrant color. All five of the most-common cabbage varietals -- Napa, bok choy, Brussels sprouts, red and savoy -- respond well to steaming.

Things You'll Need

  • Pot and steamer insert or bamboo steamer
  • Chef's knife or kitchen utility knife
  • Insert the steamer basket or bamboo steamer into your pot and add enough water to come to the bottom edge of the steamer. Bring water to a boil.

  • Remove any wilted and discolored leaves from the cabbage and rinse under cool running water.

  • Cut the cabbage into quarters and cut out the dense pieces of stem. Pull the leaves away from long-leaved cabbages, such as Napa or bok choy.

  • Cut or shred the cabbage into strips 1/2 inch wide if desired. Cutting the cabbage shortens cooking time and facilitates steaming. Cut long-leaved cabbage crosswise.

  • Place the cabbage in the steamer basket, cover the bamboo steamer or pot and cook for 8 to 10 minutes. Steam cabbage wedges for 10 to 12 minutes.

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