Ready in just 20 minutes, this is one of my favorite side dishes to cook during the week when I’m often pressed for time. This steamed cabbage is marvelous! It’s delicate and buttery and goes well with countless main dishes. It’s very different than this bold-tasting fried cabbage, but it’s just as good. I also like how easy this recipe is. I am lazy about side dishes and like them to be as easy as possible. This recipe fits the bill. It’s a delicious and easy side dish that comes together quickly and effortlessly.
Instructions
Recipe Card
Fresh cabbage: I use green cabbage in this recipe. You can use red cabbage if you’d like. I tried it a few times, and it’s just as good as green cabbage. Unsalted butter: I like Kerrygold butter, but any butter will be great. Minced garlic: You can mince a fresh garlic clove or use jarred minced garlic. Naturally, if you mince it yourself, it will taste better. To season: Kosher salt, black pepper, red pepper flakes, and dried parsley. The red pepper flakes and parsley are used mostly as a garnish, so you can skip them.
For an Asian flavor profile, instead of butter, I sometimes drizzle it with a tablespoon of soy sauce (or a gluten-free alternative) and a tablespoon of sesame oil. When I season it this way, I like to serve it with chopsticks, as shown in the photo below: Shred the cabbage and rinse it in a colander. Don’t dry it - the water adhering to it will help it steam. Place the cabbage in a large, deep, lidded skillet. Cover the skillet and heat it over medium-high heat. When the cabbage starts to steam, lower the heat to medium. Steam the cabbage, covered, for about 5 minutes. Cook for two more minutes and serve.
