Steaming cabbage is quick and easy and keeps all the vitamins and nutrients of the vegetable intact. Cabbage can be steamed sliced, peeled, or chopped, either on gas or in the microwave. Read on to find out how.
Ingrediants
For 6-8 people
- 1 cabbage
- Waterfall
- salt
- Pepper (optional)
- Butter or olive oil (optional)
- Cider vinegar (optional)
Steps
Method 1 of 3: Part One: Prepare the Cabbage
Step 1. Choose a fresh, firm cabbage
Regardless of the variety, fresh cabbage has crunchy leaves and no dark markings. There shouldn't be many open leaves, and the stem shouldn't look dry or cracked.
- Green cabbage should have dark green leaves on the outside and pale green on the inside. The shape of the head should be round.
- The red one should have firm outer leaves and a purplish color. The head should be round.
- Sauerkraut has wrinkled leaves, the outer ones are curled outwards and go a color that varies from dark to light green. The head should be rounded.
- Chinese cabbage is long instead of round and usually pale green.
- The bok choy has long, white stems and dark green leaves.
Step 2. Remove the damaged leaves
They should be slow enough to come off with your hands.
The leaves are also ruined when they are discolored and limp
Step 3. Cut the cabbage into quarters or halves
Hold it with one hand. Take a large, sharp knife and cut it in half following the stem. If you wish you can further cut it into quarters.
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Cabbage will take longer to cook if left in half but it will be easier to use it for preparations than not cut into quarters.
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If you see signs of bugs or worms inside, you don't have to throw it away. Soak it in very salty water for 20 minutes. Cut away the damaged parts and prepare as you normally would.
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Step 4. Remove the stem
Cut sections of the heart from each quarter to be able to remove the woody parts.
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The stem part will be cut at an angle.
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In long-leaved kale like sauerkraut or bok choy, the leaves should remain intact and on the stem.
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Step 5. Cut it into strips
If you want to cut the cabbage before cooking, separate the leaves and make the strips.
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Alternatively, you can cut them using a mandolin.
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If you want to slice sauerkraut or bok choy, cut it sideways instead of lengthwise and separate the leaves.
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Step 6. Wash it
Place the cabbage in a colander and rinse it under cold running water.
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Place the colander on some Scottex paper and let the water droplets fall for a couple of minutes.
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Method 2 of 3: Part Two: Steam Cabbage on Gas
Step 1. Bring a pot of water to a boil
In the meantime, place a steamer basket in the pot making sure the bottom is not in contact with the water.
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The pot should only be 1/4 full if not less.
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Once placed on the stove, heat over high heat to boil quickly.
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You can add salt to the water if you want, to give the cabbage a subtle flavor as it cooks. Don't do this if you want to salt the cabbage directly though.
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The bottom of the basket should never come into direct contact with water. If the water reaches the basket, the cabbage will boil instead of steaming.
Steam Cabbage Step 7Bullet4 - If you don't have a steamer basket, you can use a metal mesh strainer. Make sure the strainer can rest against the edge of the pot without falling into it and without preventing the lid from closing.
Step 2. Place the cabbage in the basket evenly
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If you steam it, you will need to make sure the cabbage is making good contact with the basket.
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If you are cooking the halves or quarters, place them so that they touch and that the stem is towards the bottom of the pot. Each part should be exposed equally to the bottom of the basket.
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Step 3. Season with salt and pepper
If you haven't added salt to the water, it's time to season the cabbage.
- Use about a 1/2 teaspoon of salt and 1/2 pepper or add according to your taste.
- You shouldn't add oil or anything at this point. Only anything that is dry like salt and pepper goes there.
Step 4. Cover and cook until soft but still crunchy
The exact amount of time varies by the type of cabbage and how you cut it before placing it in the basket.
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For even cooking, then turn the halves or leaves halfway through cooking. Other than that though, you should never lift the lid. Otherwise you risk releasing the steam that makes it cook.
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Generally, sliced cabbage cooks for 5-8 minutes. However, sauerkraut, Chinese cabbage and bok choy can take 3 to 5 minutes.
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The quarters should take 10 to 12 minutes. Long cabbages such as Chinese and bok choy tend to be more cooked on the tip. Sauerkraut can cook in either 5 or 10 minutes. Red cabbage takes a few minutes longer.
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Add an extra couple of minutes if you're cooking the halves instead of the quarters.
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Step 5. Serve hot
Remove the basket from the pot and let it drain on paper towels for a few minutes before serving.
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If you wish, you can sprinkle the cabbage with more salt and pepper or coat it with melted butter or olive oil. Mix gently.
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For a stronger taste, sprinkle with cider vinegar. It goes well especially with Chinese cabbage and red cabbage.
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Method 3 of 3: Part Three: Steaming in the Microwave
Step 1. Place the cabbage in the microwave container
Make an even layer.
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If you are cooking sliced cabbage, make sure it is well distributed in the container. The layer does not need to be single, but rather well leveled for better cooking.
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Sliced cabbage is not ideal for microwaving because the bottom layer will boil instead of steaming.
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If you are cooking halves or quarters, arrange the pieces so that they touch and with the stem towards the bottom. Don't make layers and don't stack them.
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Step 2. Add 2-3 tablespoons of water
The water level at the bottom must be low.
- If you are cooking sliced cabbage, use about 1/4 cup of water for every 2 cups of cabbage. If you add too much, the result will be half boiled, half stewed cabbage, otherwise, you will be able to cook it evenly.
- For a stronger flavor, use broth instead of water. Vegetable broth is the best option, but a light chicken broth works just the same.
Step 3. Cover not tightly
If the container has a lid, use that. Otherwise some microwave film.
- Do not seal the lid. Place it slightly offset to avoid pressure build-up inside the container, or close it and leave the valve open.
- Do not puncture the film instead. Place it on the container without stopping it at the sides.
- If you have no lid or foil, you can cover the container using a plate.
Step 4. Cook until the cabbage is soft but still crunchy
The exact cooking time will be based on the watts of the microwaves, the size of the cabbage and the type of cabbage itself.
- For the flaky cabbage, cook on high for 5-6 minutes. If you've chosen bok choy though, lower it to 4-5 minutes.
- If you have sliced it, cook it for 5 minutes on maximum heat. Stop the oven halfway through cooking, stir quickly with a fork and resume.
Step 5. Serve hot
Leave to drain and serve still hot.
- If you want, you can sprinkle it with more salt, pepper and season with oil or melted butter. Stir gently to absorb.
- For a strong flavor, sprinkle two to three tablespoons of cider vinegar. It is ideal with Chinese cabbage and red cabbage.
