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.
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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
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.
The Technique
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.
No. 1
Meanwhile, arrange the cabbage wedges in layers in the steamer insert. Once the liquid is simmering, top with the filled insert & cover.
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.
The Tune
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Rebecca Gordon
Be sweet.
This is a great idea for St. Patrick’s Day! Thank you!