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A bowl of steamed cabbage with black pepper, served with two spoons on a light gray surface.

Steamed Cabbage

Tender, buttery and paired with jammy caramelized onions, this easy steamed cabbage recipe is a budget-friendly side perfect for weeknights!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 -8 servings
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Ingredients
  

  • 1 medium head green cabbage
  • 3 tablespoons unsalted butter
  • 1 large yellow onion thinly sliced
  • ¾ to 1 teaspoon kosher salt plus additional to taste, divided
  • 2 cloves garlic minced (about 2 teaspoons)
  • ½ teaspoon celery salt optional; use the higher amount of salt if omitting
  • ¼ teaspoon ground black pepper
  • ⅓ cup low-sodium chicken broth or vegetable broth
  • 2 teaspoons apple cider vinegar
  • Chopped fresh herbs optional for serving: parsley, dill, chives, tarragon, or a mix

Instructions
 

  • Core and chop the cabbage: Remove and discard any tough or dirty outer leaves, then set the cabbage stem-side down on a cutting board. Slice in half through the stem, then slice each half through the stem again into quarters. Carefully cut away and discard the firm white triangular core at the base of each quarter. Slice each wedges crosswise into 1-inch strips, then chop the strips a few times so most pieces are 1 to 2 inches in size.
    Chopped and sliced green cabbage on a wooden cutting board.
  • In a Dutch oven or similar large pot with a tight-fitting lid, melt the butter over medium heat.
  • Add the onion and 1/2 teaspoon salt. Cook, stirring occasionally, for 8 to 10 minutes, until the onion is softened and just starting to brown.
    Sliced onions cooking and softening in a white Dutch oven on a light gray surface.
  • Add the garlic. Stir for 30 seconds, just until fragrant.
  • Pour in the broth, using a wooden spoon or sturdy spatula to scrape up any bits that are stuck to the pan.
    Sliced onions caramelizing in a white Dutch oven on a light gray surface.
  • Add the cabbage, celery salt, black pepper, and remaining 1/4 teaspoon salt. Stir to combine, coating the cabbage with the butter and seasonings.
    White pot filled with thinly sliced cabbage on a light gray surface, ready for cooking.
  • Cover the pot. Cook for 10 to 15 minutes, stirring once or twice (each time you lift the lid, let the steam drip back down into the pot), until the smaller pieces are tender and the larger pieces are tender-crisp. If at any point, the vegetables are sticking, splash in a few tablespoons of water to loosen as needed.
  • Turn off the heat. Stir in the vinegar. Taste and adjust with additional salt, pepper, or a little more vinegar as desired (I added another pinch of salt and some grinds of black pepper). Serve warm.
    Shredded steamed cabbage in a white pot with a wooden spoon on a light gray surface.

Notes

  • TO STORE: Refrigerate leftover steamed cabbage in an airtight container for up to 4 days.
  • TO REHEAT: Warm gently in a skillet over medium heat or in the microwave until heated through.
  • TO FREEZE: Steamed cabbage can become mushy after freezing, so this dish is best enjoyed fresh.

Nutrition

Serving: 1(of 6)Calories: 102kcalCarbohydrates: 12gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 615mgPotassium: 313mgFiber: 4gSugar: 6gVitamin A: 324IUVitamin C: 58mgCalcium: 71mgIron: 1mg
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