Steamed Cabbage Recipe 2 Ways Food

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.

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.

BUTTERY STEAMED CABBAGE

Steps:

• Trim the cabbage, then shred it. To shred, cut the cabbage in half, then slice each half into thin slices and separate the slices with your hands into strips, as shown in the video below. Place the strips in a colander and rinse.
• Transfer the rinsed cabbage to a large, deep skillet, without drying it off - the water adhering to the cabbage will allow it to steam. You can a tablespoon of water to the bottom of the pan, but I usually don't find it necessary.
• Turn the heat to medium-high and cover the skillet. When the cabbage starts to steam, which should take about a minute, lower the heat to medium.
• Steam, covered, for about 5 minutes. Uncover, stir, and cook for 2 more minutes to allow any remaining water to evaporate. If you still have too much water in the pan, you can drain it into a colander.
• Add the butter, garlic, salt, and black pepper, stirring to combine. Cook for 2 more minutes, stirring, until the butter has melted. Garnish, if desired, with dried parsley and red pepper flakes. Serve warm.

SAUTEED CABBAGE

Steps:

• Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
• Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

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.

(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 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.