Best Steamed Cabbage Recipes

SIMPLE STEAMED CABBAGE, SIMPLY GOOD

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.

STEAMED CABBAGE

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.

JAMAICAN STEAMED CABBAGE AND CARROT

Steps:

• saute onion and peppers in oil.
• add garlic
• add carrot and cabbage
• add spices.
• add water.
• cover steam until crunchy.

HEALTHY STEAMED CORNED BEEF & CABBAGE

Steps:

• Combine ingredients of marinade and add beef. Marinate beef for at least 2 hours (overnight is better). Layer the bottom of the steamer shelves with cabbage leaves. Layer remaining ingredients evenly throughout steamer. Steam for 30 - 40 min.

STEAMED CABBAGE WITH SMOKED SAUSAGE & RED POTATOES

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 SALMON WRAPPED IN NAPA CABBAGE, PEPPER, GINGER AND SCALLION SAUCE

Steps:

• Season both sides of the salmon. Lay out one leaf of napa on a flat surface. Place 2 mushrooms top side down and cover with salmon, also top side down. Wrap cabbage around salmon. Repeat. This can be done up to 2 hours before cooking. Place in steamer for 8 to 10 minutes. Salmon should be served medium rare. On a large plate, sauce completely and place salmon in the middle. Garnish with orange zest.
• In a saucepan coated with oil, saute ginger for 2 minutes then add peppers and scallions. Season then add stock and juices. Reduce by 20 percent. Whisk in butter and check for seasoning. Serve immediately.

CHINESE STEAMED BASS WITH CABBAGE

Steps:

• Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
• Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.

STEAMED GREEN CABBAGE WITH HALIBUT FILLET

Steps:

• Heat water and butter in a large, heavy saucepan over medium heat until butter melts. Add cabbage, and season with salt and pepper. Cover, and steam, stirring occasionally, until cabbage is tender, about 25 minutes. Stir in dill.
• Season halibut on both sides with salt and pepper. Arrange fish on top of cabbage in a single layer. Cover, and steam until cooked through, about 6 minutes. Season with pepper. Garnish with dill.

STEAMED SAVOY CABBAGE AND MUSTARD GREENS WITH BACON

Steps:

• Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain.
• Thinly slice cabbage and discard coarse stems from mustard greens. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, covered.
• Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mixture over vegetables, tossing to distribute evenly, and season with salt and pepper.
• Transfer vegetables to a serving dish and serve topped with bacon.

STEAMED CABBAGE BEEF ROLLS WITH SAUCE

Steps:

• Cut the core from cabbage.
• Under running water, carefully remove about 15 leaves to use for the recipe.
• Have about 2 quarts water boiling; add 1 teaspoon of salt.
• Dip the cabbage leaves in boiling water, 3 at a time, for about 3 minutes.
• Remove with tongs, drain and set aside.
• Mix the meat, onion, cooked rice, butter, bread crumbs, sage, pepper, nutmeg and salt.
• Lay a cabbage leaf on a flat surface.
• Put 2-4 tablespoons of the mixture on each leaf, depending on the leaf size.
• Put the meat near the base of the leaf, fold leaf up and over the meat, turning under the sides.
• This will make about 15 rolls.
• Place the rolls, seam side down, in a greased 2-quart casserole dish.
• Make two layers of the rolls.
• Place this dish on rack over 2 inches of simmering water in wok or large heavy pan with rack.
• Cover pan or wok and steam for 35-40 minutes.
• TOMATO SAUCE: Melt 4 tablespoons butter in a skillet.
• Add the salt, chili powder and the flour.
• Mix to a smooth paste.
• Cook over high heat, stirring constantly, until mixture comes to a boil.
• Remove from heat and slowly stir in the tomato juice.
• Return to heat and cook until it boils and thickens.

STEAMED CABBAGE

Steps:

• Core cabbage and slice thinly.
• In a small saucepan, mix vinegar, fructose, pepper flakes,caraway seeds, salt, a few dashes of pepper and water;bring to a boil. Cook about 4 minutes and remove from heat.
• Meanwhile, fill a large kettle with about 1 inch of water and bring to a boil.
• Place cabbage slices and bell pepper in a steamer basket and place over water.
• Steam, covered,3 minutes.
• Remove to a serving bowl.
• Pour sauce through a strainer over cabbage and toss well.

STEAMED ROOT VEGETABLES AND CABBAGE WITH DILL

Steps:

• In a kettle of boiling water blanch the cabbage for 1 minute, transfer it with tongs to a work surface, and let cool until it can just be handled. Cut the outermost cabbage leaf free at the core remove the leaf gently in one piece, being careful not to tear it, and remove 3 more leaves in the same manner. Arrange a leaf on each of 4 plates. Cut enough of the remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed loosely, reserving the rest for another use. In a steamer set over boiling water arrange in order the carrots, the turnips, the parsnips, and the shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender, and in a heated bowl toss them with the butter, the vinegar, the minced dill, and salt and pepper to taste. Mound the vegetable mixture in the cabbage leaves and garnish it with the dill sprigs.

STEAMED CABBAGE AND VEGETABLES

Steps:

• In a heavy stockpot, layer the vegetables beginning with the cabbage and followed by the onions, carrots, mushroooms, peppers, and lastly, the turnips.
• Slowly add the water and chicken stock.
• Sprinkle with sugar, salt and pepper and any other seasoning of your choice.
• Dot with butter.
• Cover; bring to a boil.
• Simmer for an hour or until veggies are fork tender.

SALMON STEAMED WITH SAVOY CABBAGE

Steps:

• Bring a large saucepan of water to a boil. Peel off 6 of the big outer leaves, without holes, from each cabbage; set aside. Core and thinly slice the cabbages. Fill a medium bowl with ice and water; set aside. Blanch the cabbage leaves in boiling water until bright green and flexible, about 1 minute; plunge into the ice bath. Drain on paper towels. Blanch the remaining sliced cabbage until just tender, about 1 minute. Drain the cabbage; immerse in the ice bath. When cool, drain in a colander; set aside.
• In a small bowl, combine the chicken stock, honey, vinegar, ginger, garlic, soy sauce, and sesame oil; set aside. Bring a saucepan of water to a boil. Cook the rice noodles until tender, about 3 minutes. Transfer the noodles to a colander; rinse under cold water to stop the cooking. Drain well; transfer to a bowl. Toss with 1/3 cup of the soy mixture; set aside.
• Bring a wok or large skillet of water to a simmer. Season each salmon fillet with salt and pepper. Carefully cut out the stiff stems of the reserved cabbage leaves. Place 2 leaves on a work surface, slightly overlapping. Place a fillet on each leaf. Top with about 1/2 cup sliced cabbage, and roll leaves "burrito" style. Divide the remaining sliced cabbage among the bottom of each level of the bamboo steamer. Place the salmon packages seam side down on the cabbage. Cover the steamer; place in the wok or skillet. Steam until the salmon is just cooked through, 15 to 18 minutes. For the sauce, add the scallions to the remaining soy mixture. Serve the salmon packages and steamed cabbage over the noodles with the sauce.

(MY WAY OF ) STEAMED CABBAGE

Steps:

• In a large frying pan on medium heat, spray pan with Pam.
• Add bacon grease, turn heat down.
• Add butter and sauté onion and mushrooms in grease. (this will caramelize).
• Add rest of seasonings (pepper, beau monde, salt or accent and cayenne pepper opt.).
• Add shredded cabbage, stir well to blend seasoning.
• Cover with lid and steam on low for 20 minutes or until tender.

STEAMED SEA BASS IN NAPA CABBAGE

Steps:

• To make the sea bass, place the fish in a baking dish just large enough to hold them in single layer. In a small bowl, mix together the sacha sauce, soy sauce, ginger, garlic, oil, and chile. Pour the mixture over the fish, cover, and let marinate refrigerated for 2 hours.
• Bring a medium pot of water to a boil. Add a generous amount of salt, and bring the water back to a boil. Prepare an ice-water bath. Add the cabbage leaves to the boiling water, and cook until they are tender but still retain their crispness, about 1 minute. Remove the leaves from the water, and immediately plunge them into the ice-water bath. Allow the cabbage leaves to cool for about 1 minute in the ice-water bath, and then pat dry using paper towels.
• Remove 1 piece of fish from the marinade; place on a cabbage leaf about 1 inch from the edge. Fold in the left and right edges of leaf, and then roll the fish up in the leaf to enclose completely. Place seam side down in a bamboo steamer basket. Repeat process with remaining fish and cabbage leaves.
• Fill a large skillet with water and bring to a boil. Place bamboo steamer into the skillet and cover. Steam the fish until the edges of the fish are firm and white, about 6 minutes.
• To make the sauce, place the ginger in a small food processor and process until pureed. Transfer the ginger puree onto a paper towel. Over a medium bowl, squeeze the ginger in the paper towel until all the ginger juice is extracted from the pulp; discard pulp. Add the oyster sauce, sugar, soy sauce, vinegar, and oil to the ginger juice and whisk together.
• Place 2 of the wrapped fish rolls on each of 4 heatproof plates. Drizzle sauce around fish. Garnish fish with scallions and ginger. Carefully pour 1 tablespoon heated grape seed oil over scallions and ginger. Serve immediately.

SAKE-STEAMED HALIBUT WITH GINGER & CABBAGE

Steps:

• Soak the cauliflower in the ginger juice at room temperature for 1 hour.
• Drain.
• Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
• Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.
• Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
• Divide the sake between the skillets and bring to a boil.
• Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).
• Cover and cook over high heat until the fish is firm, about 10 minutes.
• Transfer the halibut and vegetables to shallow bowls.
• Garnish with the shaved cauliflower and sliced scallions and serve.

STEAMED PURPLE CABBAGE

Steps:

• Saute the onion in olive oil until translucent.
• Add the water and bouillon.
• Add the cabbage and raisins.
• Cover and cook for 15 minutes until the cabbage is tender but not overly cooked.
• Stir in the apple cider vinegar before serving.

SAKE STEAMED SKATE WING WITH NAPA CABBAGE

Steps:

• Ponzu: Combine all of the ingredients in a small, non-reactive saucepan. Bring to a boil. Remove from the heat, strain and discard zest. Keep warm.
• Yuzu Vinaigrette: Whisk all of the ingredients together in a small mixing bowl and set aside.
• Steaming Liquid: Place all of the ingredients in a large saucepan (large enough to keep the dashi kombu flat.) Bring to a boil over medium heat. Remove from the heat and set aside for 30 minutes. Remove the kombu and reserve both the liquid and the kombu.
• Put the steaming liquid in the bottom of your steamer and bring to a boil. Cut the kombu in half. Place 1 sheet of the kombu on the perforated pan of your steamer. Arrange the skate wingson the kombu. Cover with the other piece of the kombu. Set the perforated pan over the boiling liquid, and cover with a lid. Steam for 4 or 5 minutes over high heat.
• Meanwhile, cook the cabbage. Heat the oil in a sautepan, add the cabbage, and stir-fry until the edges of the cabbage just start to brown. Add the garlic and stir-fry for about 10 seconds. Remove from the heat and lightly season with salt and pepper.
• Divide the cabbage among 4 large, hot serving bowls. Place a skate wing on each cabbage mound. Spoon the Ponzu over the skate. Toss the garnish greens together and then mound them on top of the skate. Sprinkle with the Yuzu vinaigrette and sesame seeds.

EASY CHINESE STEAMED TOFU AND CABBAGE

Steps:

• Place steamer in pot and fill pot only until water reaches bottom of steamer.
• Place on stove and pour in cabbage and tofu, cover with water simmering.
• Cook until desired tenderness is reached (I like my cabbage very soft and will cook for about 15 minutes).
• When done, top with 3 teaspoons of soy sauce and mix.
• Remove from steamer and ENJOY!