How to steam cabbage

How to steam cabbage

by Great British Chefs8 December 2014

How to steam cabbage

Steaming is an indirect cooking process which means delicate ingredients can be gently cooked to retain their flavour and nutrients. The benefit of steaming cabbage is that it doesn’t produce the unpleasant smell associated with boiled cabbage.

Even though all types of cabbage can be steamed, white cabbage, napa cabbage and pak choi are the most suited to this cooking technique. More robust cabbages such as red and Savoy will work, but are better suited to more dynamic cooking techniques such as braising or sautéing.


Either thinly slice the cabbage or cut into wedges, then add to a steamer
Place the lid on the pan and leave to steam for approximately 4 minutes until cooked but with a bit of bite. If cut into wedges, the cooking time will be approximately 10 minutes
Season and serve the cabbage immediately


Simple steamed cabbage is one of the great side dishes, offering light relief from all manner of rich, hearty dishes. Serve with a Sunday roast for a stress-free side, doused in plenty of gravy.

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