Simple Steamed Cabbage

There are lots of different varieties of cabbage but they all have one thing in common; they’re mostly water. You can use the water inside the cabbage to cook it rather than obliterating the flavour by drowning it in boiling water. I have a couple of tips for getting flavourful, tender cabbage no matter which variety you choose. I love cabbage with Sunday Dinner, pork chops and gammon steaks.

optional: butter and ground black pepper

  • Most cabbage varieties have a thick stalk that takes longer to cook than the thinner leaves so removing them means the cabbage cooks at the same rate and you don’t end up with tough stalks/or soggy leaves.
  • Once you’ve removed the stalk from each leaf, cut the leaves into similar length strips then put into a large pan that has a lid. Add 125ml of water for every half head of cabbage, sprinkle over 1/2 tsp of salt for every half head of cabbage then put the lid on and turn the heat up to medium high.
  • Cook for 6-8 minutes until the cabbage is tender and the water has evaporated (stir halfway if you want to check the pan hasn’t run out of water). Add a knob of butter and grind over with black pepper if you want.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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