Cooking Classics: Steamed Cabbage

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Cooking Classics

The Technique

Steamed Cabbage

Steamed Cabbage is one of those side dishes everyone should make at least once. With just a bit of butter, salt & pepper, it’s simplicity easily may accompany a wide range of more robust entrees such as corned beef, pot roast & the like. Oven roasted or mashed potatoes are also good secondary elements that may be added to the plate, too. A steamer pot & insert certainly make this particular version simple enough to prepare but there are wide variety of ways in which it may be accomplished with success. Learn how to make Steamed Cabbage in your very own kitchen. 

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Steamed Cabbage
makes 8 servings

1 head of cabbage
3 cups water, beef broth or corned beef drippings
3 Tbsp melted butter
Kosher salt & freshly ground pepper

Rinse & core the cabbage. Cut it into 10 wedges, trimming, if desired. Place the water, the broth or the corned beef drippings in the bottom of the steamer pot. Bring to a boil over Medium-High heat. Meanwhile, arrange the cabbage wedges in layers in the steamer  insert. Once the liquid is simmering, top with the filled insert & cover. Reduce the heat to just above the low setting & steam 15 minutes or until the cabbage is tender with a slight toothsome texture. Remove from the heat. Divide the cabbage between plates, drizzle with the melted butter & season with salt & pepper. If broth or the drippings were used, they may be drizzled over the cabbage for additional flavor, if desired. 

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How To Make Steamed Cabbage

Cabbage is a wonderfully simple vegetable to prepare as a side dish to Classic Corned Beef Brisket & Horseradish Mustard. A steaming technique is a straightforward cooking method that results in a crisp-tender texture. It’s also a flexible procedure as wedges or more finely cut pieces of produce may be added to the steamer insert, if desired. 

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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

 Meanwhile, arrange the cabbage wedges in layers in the steamer  insert. Once the liquid is simmering, top with the filled insert & cover. 

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No. 2

Reduce the heat to just above the low setting & steam 15 minutes or until the cabbage is tender with a slight toothsome texture. Remove from the heat. Proceed as directed.  

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

One Response to Cooking Classics: Steamed Cabbage

  1. Malcom March 17, 2021 at 2:26 pm #

    This is a great idea for St. Patrick’s Day! Thank you!

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