STEAMED CABBAGE RECIPE 2 WAYS
Steps:
- Gather the ingredients.
- Place the sliced cabbage in a small microwave-safe casserole dish.
- Add 1/4 inch of water.
- Cover and microwave on high for 8 minutes. (If your microwave doesn't have a turntable, rotate the dish 1/4 turn halfway through cooking.)
- Drain the water from the dish.
- Add the butter and salt. Serve and enjoy.
- Fill a large pot with water and set a steam basket or metal colander on top of the pot. The water in the pot should be just below the basket.
- Bring the water to a boil, then add the sliced cabbage to the basket.
- Cover the basket with a lid and steam until the cabbage is tender and crisp. Most cabbage takes about 5 to 8 minutes. Some varieties like napa, bok choy, and savoy cabbage may only take 3 to 5 minutes. (If using a colander, be sure that you leave a little space so the steam can escape. Tilting the lid works quite well.)
- Remove the cabbage from the basket and add butter and salt.
- Serve and enjoy.
Nutrition Facts : Calories 138 kcal, Carbohydrate 9 g, Cholesterol 31 mg, Fiber 3 g, Protein 2 g, SaturatedFat 7 g, Sodium 171 mg, Sugar 4 g, Fat 12 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g
ROASTED CABBAGE WEDGES
Roasting cabbage brings out a sweet, nutty flavor from the caramelization that you don't get from other methods. Add fragrant caraway seeds and melted butter and you have the perfect pairing for corned beef or pot roast.
Provided by France C
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
- Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
- Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 10.2 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 7.4 g, Sodium 131.9 mg, Sugar 5.5 g
STEAMED CABBAGE WITH SMOKED SAUSAGE & RED POTATOES
This cabbage recipe is seriously delicious. The sausage brings the recipe to a whole new level adding a fabulous smoky flavor. The starch from the potatoes adds great texture. This simple recipe will be a great way to start the new year, but I suggest making it all year. It's so good!
Provided by Dene Mitzel
Categories Other Main Dishes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Melt butter in dutch oven; add onions and saute until tender.
- 2. Pour 1/2 cup water into the pot.
- 3. Add sausage slices and potato cubes.
- 4. Then add cabbage wedges.
- 5. Add salt & pepper.
- 6. Cover and steam for 30 min. or until tender.
- 7. Stir occasionally.
- 8. Add 1/4 to 1/2 cup water if needed to keep from burning.
STEAMED CABBAGE
This is delicious! It's the only way my family will eat cabbage other than in coleslaw. Hehe. I like to serve it with sliced avocado.
Provided by hobbyzu
Categories Side Dish Vegetables Onion
Time 28m
Yield 6
Number Of Ingredients 9
Steps:
- Melt margarine in a skillet over medium-high heat. Cook and stir onion and bell pepper slices until slightly softened, 3 to 5 minutes. Add cabbage, water, garlic, and thyme; bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender, 8 to 10 minutes.
- Place scotch bonnet chile in the skillet and stir. Add salt and pepper. Simmer 2 or 3 minutes more.
Nutrition Facts : Calories 95.8 calories, Carbohydrate 15 g, Fat 3.9 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 97.4 mg, Sugar 6.6 g
SIMPLE STEAMED CABBAGE, SIMPLY GOOD
This is another one of those simple recipes that takes minutes to make but are old fashioned good. The cabbage has beautiful color and it is still crisp. Brings out the flavor of the cabbage Use the other half of the cabbage for coldslaw etc.or invite more people over :-)
Provided by Bergy
Categories Vegetable
Time 14m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut the 1/2 head of cabbage into 4 wedges, core removed.
- they should be about 1 1/2"-2" on the wide side.
- Place in a steamer, side by side, one cut side down.
- Steam for 6 minutes, flip carefully& steam for a further 6-8 minutes.
- Butter lightly, salt& pepper.
- Do not over cook.
BUTTERY STEAMED CABBAGE
It's surprising really, but simple buttered steamed cabbage is a delicacy. Steaming transforms this vegetable into a delectable dish.
Provided by Vered DeLeeuw
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- 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, as shown in the video below. Place the strips in a colander and rinse.
- 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 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, covered, for about 5 minutes. Uncover, stir, and cook for 2 more minutes to allow any remaining water to evaporate. If you still have too much water in the pan, you can drain it into a colander.
- 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.
Nutrition Facts : Calories 107 kcal, Carbohydrate 9 g, Protein 2 g, Fat 8 g, Sodium 215 mg, Fiber 3 g, ServingSize 1 serving
STEAMED CABBAGE WEDGES IN SPICY CITRUS BUTTER
Categories Leafy Green
Number Of Ingredients 9
Steps:
- 1. Cut the cabbage lengthwise into six wedges; remove most of the core from each wedge but leaving enough to keep the leaves intact. Place a steamer basket in a large saucepan or Dutch oven. Add enough water to reach just below the basket. Bring the water to a boil; add the cabbage wedges to the basket. Cover and steam until the cabbage is tender, 8 to 10 minutes.
- 2. Meanwhile, melt the butter in a small saucepan over medium heat. Add the chile, garlic, and salt. Cook, stirring for 1 minute. Remove from the heat. Transfer to a small bowl and let cool slightly. Stir in the lemon zest, lemon juice, and orange juice.
- 3. Transfer the cabbage wedges to a serving platter. Drizzle the citrus butter over the cabbage and sprinkle with the chives.
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- NOTE: Cooking time takes about 3 minutes or so, but cooking will depend on the size of your shreds and how well you like your cabbage cooked ~ less cooking for some crunch or longer for a softer cabbage.
- Remove the tough & outer leaves from the cabbage & cut the cabbage into four quarters, remove the stalk from the base of the cabbage and then cut the quarters into shreds, working across the grain of the cabbage. (The shreds can be fine or as thick as you like, although cooking time may vary on thicker shreds).
- Put 3 or 4 tablespoons of water, the butter, the nutmeg and a pinch of salt into a wide saucepan, and bring the water to boil; As soon as the water boils and butter melts, give the water a stir & add the cabbage and toss the cabbage over a high heat, cover the saucepan with a lids and cook for a few minutes.
- When the cabbage is cooked remove the lid and toss again ~ add some salt, freshly ground pepper and the knob of butter.
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