Traditional recipes

Best Steamed Cabbage Recipes

Best Steamed Cabbage Recipes

Top Rated Steamed Cabbage Recipes

What is egg foo young? A Chinese fritatta, basically. Plus, with a big helping of veggies, you get an easy, healthy meal that's a departure from your everyday omelette. Substitute any of the vegetables in this recipe for other favorites, like bean sprouts or steamed bok choy. Make it heartier by chopping up some cooked Chinese sausage, ham, or shrimp to add to the egg foo young mixture. To make a nice, rich egg foo young sauce, I made a simple roux and flavored it with soy sauce and rice wine vinegar, although a more traditional version uses broth and cornstarch for a gravy.Click here to see What Are Heirloom Eggs?


Southern Fried Cabbage

Easy Southern Fried Cabbage recipe with complete step-by-step, photo illustrated instructions and a printable recipe.



Made with fresh cabbage, butter, salt, pepper, sugar. How easy is that?


Southern Fried Cabbage recipe.

You might want to make a pan of cornbread first. You’ll most certainly want some once you get these Southern Fried Cabbage cooked and ready for the table.

I realized that a bit too late myself, but I’m giving you advance notice. You can thank me later. Smile.

This is one of those really easy southern side dishes that you can have on the table in just a matter of a few minutes. As long as you don’t try to “complicate matters” and change up the recipe that is.

I know lots of folks like to add onions, or maybe some chicken broth and other such things, which I’m sure is mighty good, but let’s just keep it simple. Shall we?

Cut up your cabbage, add some butter, maybe some bacon grease to the skillet, and fry up a batch of southern goodness really quick and easy with our Southern Fried Cabbage recipe.

I don’t use the broth because I think that’s more like a steamed cabbage than a fried version. I might be stirring up the bee’s nest with that comment but it’s just the way Mama made it and the way I prefer it.

Please note that I only cooked up half a head of cabbage to make this. The recipe calls for a full small head of cabbage and you can certainly cook a whole one if you need it. Just add it to the skillet and don’t worry about doubling up on the seasonings. I think it all will work out fine.

So, if you’re ready for a quick and easy meal, let’s head on out to the kitchen, and… Let’s Get Cooking.


Fried Cabbage: You’ll need these ingredients.


Begin by washing the cabbage under cool running water.

I generally remove and discard the first outer layer of cabbage leaves. You can keep them if you like, it’s pretty much just old habit with me. Either way, rinse the cabbage under cold running water real good.


You’ll need a large sharp knife to cut the cabbage in half. The inner core is tough so be really careful with the knife. Cut through the core from one end of the cabbage to the other.

Then, cut the half into halves. I also cut out the end of the core as you can see me holding in the photo above. The core is just too tough to taste good so remove it and discard it.


Cut the cabbage into bite sized pieces.

I take each quarter and slice it again the long way. Then, I just slice those sections into bite sized pieces.


Place a skillet over Medium heat on your stove top. Add the butter.

I had just fried up a package of bacon in this skillet to render out the fat. As you can see, I drained all but about one Tablespoon of the grease from the skillet and left the bits and pieces in the pan.

I always save my bacon grease. I hope you do. It’s a great seasoning for cabbage. You could easily add about a Tablespoon of bacon grease to your skillet if you have it on hand. It really does magic for the flavor of the finished cabbage dish.


Let the butter melt down a bit, then add the cabbage.

You can fill the pan up with the cabbage. As it cooks, it will wilt down and not be overflowing the skillet.

For the record, I’m only using half of the head of cabbage I started with. You could easily use the entire head with the other ingredients listed with this recipe without having to double up on the seasonings.


As the cabbage starts to cook down a bit, stir it good to coat the cabbage with butter.

You’ll want to stir the cabbage often as it cooks because the smaller pieces have a tendency to burn.


After a couple of minutes of cooking and stirring, add in the salt.


Add the black pepper.


Mama always liked to add a bit of sugar to her vegetables while cooking them.

I didn’t picture it in the ingredients above, but a little bit of sugar seems to also bring out the flavor of the cabbage. It’s optional of course, but I do hope you’ll try it at least once. It’s not much.


Continue to stir the cabbage as it cooks. Leave the skillet uncovered the entire time.

If you cover the skillet, steam is trapped inside and you’ll end up with a good amount of liquid in the bottom of the skillet. You’ll also have a steamed cabbage as opposed to a fried cabbage.

It’s done when it reaches the desired stage of tenderness that you prefer. Some folks like to cook it for about 15 minutes so it still has a bit of a crunch when you bite into it. That’s what I did here.

Other folks like to cook it for 30 minutes or so, until it’s really tender. It’s your choice, do it the way you think you’ll like it the best.


Enjoy!

Crumble up some crispy bacon bits on top of the cooked cabbage and serve it while it’s still warm. It makes a great side dish for many of your favorite meals, or you can just make a meal out of the bowl of cabbage itself. Smile.

Cornbread would be nice to go along with it as well. Just saying.


To prepare Jamaican Steamed Cabbage, shred cabbage, and carrot thinly discarding the inner core of the cabbage. Fresh thyme is the herb that is traditionally used for this dish, although for most of the year I have thyme in my garden, at times I use Culinary Thyme Leaves.

  1. Remove outer leaves of cabbage, cut in half, using a knife slice thinly discarding the inner core. Shred or thinly slice the carrot.
  2. Heat oil in a large skillet on medium-high heat. Sauté onion, garlic, bell pepper, thyme, green onion and salt.
  3. Add cabbage and carrots and stir well. Add water or broth and whole Scotch Bonnet pepper.
  4. Cover and allow to cook for about 10 minutes stirring occasionally.

Southern Smothered Cabbage

Hey cousins! I feel like it’s been a minute since I’ve shared a smothered recipe. Since you all have loved my past smothered recipes such as my smothered chicken, smothered sausage & potatoes, and my smothered oxtails. I’ve decided to share another smothered recipe. My Smothered Cabbage! Unlike many of my other smothered recipes this one doesn’t include gravy. It’s simply cabbage smothered with spices, smoked turkey, onions, and garlic!

This cabbage recipe is easy and uses minimum ingredients. I use savoy cabbage, but regular green cabbage will do just fine. Also for the onions I used yellow onions, but if you’d like to use white or red onions you can.

Now lets talk about spices. I only use two! I use creole seasoning ( which is a combination of seasonings to maybe I shouldn’t say that I only use two, LOL), and black pepper. Since I use smoked turkey, and it’s packed with flavor, I don’t need to add a whole lot to seasoning this cabbage dish.

I have to be honest with y’all, this is one simple cabbage recipe. It’s not really time consuming ( cooking the turkey takes the longest), and its fool proof. Definitely give it a try, and let me know if you want more easy cabbage recipes!


How to Make Jamaican Cabbage

  • Heat the olive oil in a large skillet over medium high heat. When the pan is hot add the sliced onion and saute 3 to 5 minutes.
  • Stir in the cabbage and continue to cook for about 3 more minutes.
  • Add in the chicken or vegetable broth, thyme, salt, pepper, and garlic powder and stir to combine.
  • Turn heat to medium and cover pan for 5 minutes to get the cabbage to wilt a bit.
  • Add Red Pepper and Carrots. Stir to combine. Cover pan and lower heat to simmer for 10 to 15 minutes or desired doneness.

Full Recipe and ingredient amounts in recipe card at bottom

Saute

Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté 3 to 5 minutes.

Season

Add the Cabbage and Chicken or Vegetable Broth – Stir in the cabbage and continue to cook for three minutes. Add in the chicken or vegetable broth. Season with thyme, salt, pepper, and garlic powder and stir to combine.

Simmer

Turn heat to medium and cover pan for 5 minutes to get the cabbage to wilt a bit. Add Red Pepper and Carrots. Stir to combine. Cover pan and lower heat to simmer for 10 to 15 minutes or desired doneness.


How to Make Cabbage Curry

Amma's version of braised cabbage starts with fried onion and dried chillies. It contains potatoes.

These are added to the fried onions then covered with thinly sliced cabbage and a little water to steam the potatoes and cabbage in the cooking process.

After 20 minutes of steaming the lid has to be removed to evaporate any remaining water. Cabbage is best enjoyed when it is slightly brown to give this dish its sweet taste from caramelized cabbage and onion.


Vegetarian Steamed Buns

Yield Makes about 8 buns, depending on size

  • dairy-free
  • kidney-friendly
  • fish-free
  • peanut-free
  • low-potassium
  • alcohol-free
  • pork-free
  • tree-nut-free
  • egg-free
  • red-meat-free
  • low-fat
  • Calories 227
  • Fat 3.7 g (5.8%)
  • Saturated 0.6 g (2.9%)
  • Carbs 42.8 g (14.3%)
  • Fiber 1.4 g (5.8%)
  • Sugars 9.6 g
  • Protein 5.3 g (10.5%)
  • Sodium 191.9 mg (8.0%)

Ingredients

Dough:

sesame oil, plus extra for rolling out dough

Filling:

spring onion or green onion, diced fine

fresh peeled ginger, minced

Instructions

In a bowl, mix the flour, yeast, baking powder, sugar, and salt together. Add the sesame oil and stir lightly. Slowly mix in the water and stir to combine. Knead the dough on a lightly floured, clean work surface until the dough is smooth, about 5 minutes. Place the dough ball into a medium size bowl, cover with plastic wrap and put into a larger bowl filled with 3 or so inches of hot water. Place these into either the oven or microwave and let rise for 30 minutes, or until dough doubles in size.

While the dough is rising, prepare the filling. Steam the cabbage for 1 minute then drain the water (squeeze the water out as best you can). Chop the cabbage finely. Add the rest of the filling ingredients and mix thoroughly. Set the filling aside.

Forming the Buns:

After 30 minutes or more, the dough should have doubled in volume. Knead the dough lightly to expel any air pockets. Roll into a cylinder on a floured board, and cut into 8 equal pieces. Put a drop or two of sesame oil in your palm to coat hands (for each ball). Roll each piece into a ball, and place under a wet kitchen towel and allow to rest for 10 minutes (the dough will rise again).

Roll out dough into 4-inch diameter circles. Place a small ball of filling in center. Form pleats in dough as you seal the buns by twisting (make sure they have a nice seal).
Place finished buns on baking paper sheets.

To Cook:

Place the filled buns into warm bamboo steamer or rice cooker (as we did) and let steam for 15 to 20 minutes. The buns will almost double in size. Serve with soy sauce and/or hot chili sauce.

Recipe Notes

* Note: Many oyster sauces are actually vegetarian/vegan and made with mushrooms. But if you are vegetarian, do double check the list of ingredients first.


Stir Fried Cabbage

If you are looking for an insanely quick and easy side dish, this is the perfect recipe for you! This stir-fry cabbage is an absolute breeze to prepare and it cooks in under 10 minutes!

Crunchy yet tender, this dish is full of delicious textures and flavors! Tender cabbage mixed with crisp carrots, mellow onions, delicate scallions, fragrant garlic and warm ginger. Finished with a simple slightly spicy and sweet stir-fry sauce, this dish gives new life to the often overlooked, humble head of cabbage!

You can pair this alongside grilled chicken, pork or an Asian-inspired main for a fake-out take-out dinner at home. Or, top it with sliced beef, pork, tofu or even scrambled eggs for fast and flavorful weeknight dinner!

What is stir fried cabbage?

Cabbage stir fry is a dish in which cabbage is quickly fried in a small amount of hot oil while being rapidly stirred in a wok. Stir fry is a cooking technique that originated in China.

Stir fry can be served as a main dish topped with chicken, pork, seafood or tofu, or it can be enjoyed as a side accompanied by a main dish.

What ingredients are in sautéed cabbage?

The exact ingredients in cabbage and carrots stir fry can greatly vary.

However, stir fry is a simple dish where the vegetables and sauce are the star. Therefore, it is imperative you use fresh ingredients.

  • Cabbage: Cabbage is the main ingredient. Make sure you purchase the best looking, fresh cabbage at the store. (Tips for how to select and store cabbage below)
  • Carrots: Carrots add a fresh, crisp, sweetness to the dish.
  • Onions: Yellow onions add a nice balance of slight bitterness and sweet flavor to the stir fry.
  • Garlic: Garlic adds a powerful, pungent flavor and is a must in stir fry.
  • Ginger: Ginger is another aromatic that is a must in stir fry. It lends a unique mild, warm and woody flavor.
  • Scallions: Scallions are fresh young onions that give the dish a delicate, fresh flavor.
  • Soy Sauce: Soy sauce is the base of most stir-fry sauces. Make sure you use low-sodium soy sauce so you can control the level of saltiness in the dish.
  • Honey: Honey adds a touch of sweetness.
  • Unseasoned Rice Vinegar: Vinegar is mild in flavor and helps round out all the flavors in the sauce.
  • Mirin: Mirin is similar to sake, but with a lower alcohol content. It has a sweet flavor that contrasts the salty soy sauce beautifully.
  • Toasted Sesame Oil: Oil gives the dish a delicious depth of flavor. However, sesame oil is strong, so you only need a little bit.
  • Crushed Red Pepper Flakes: Red pepper adds a bit of spice to the dish to balance out the sweetness.

How to select and store cabbage?

Since cabbage is the star of this dish, it is imperative you select a crisp and fresh head of cabbage at the store.

What to look for when you select cabbage:

  • Color: Cabbage should have a bright color that is slightly shiny in appearance. Avoid any cabbages that have a lot of dark spots or show signs of rotting.
  • Firm: The outside should feel firm and dense to the touch versus soft and spongy.
  • Compact head: Choose cabbage with a tight, compact head.
  • Leaves: The leaves should look crisp and green rather than soft. A few loose hanging leaves is fine, but the whole cabbage should not look undone. If you are selecting a leafy cabbage variety, the stem should be firm.
  • Weight: It should feel heavy for its size.

How to store cabbage:

  • Keep the cabbage whole: Do not cut the cabbage until you are ready to use it.
  • Crisper drawer: Whole heads of cabbage should be stored in the crisper drawer of the refrigerator.
  • Discard outer leaves: If any leaves have withered during storage, remove and discard them before using.

Properly stored, compact heads of cabbage, such as green cabbage, will keep for up to two weeks in the refrigerator. Leafy varieties of cabbage, such as Savoy or Napa cabbage, will keep for up to one week.

What type of cabbage to use in stir fry or saute?

The type of cabbage you use when stir-frying is completely up to you! Each type of cabbage will offer a different type of flavor, texture and color.

  • Napa Cabbage: Also referred to as Chinese cabbage, Napa cabbage is oblong in shape with frilly, light green leaves. Napa cabbage has a wonderful mild, slightly sweet flavor with a slightly peppery kick.
  • Savoy Cabbage: Also known as curly cabbage, savoy cabbage has lacy ruffled leaves. While it is similar in shape to green cabbage, its leaves are more loosely layered and less compact. Savoy cabbage is more tender and less crisp than Napa cabbage with a mild, slightly earthy flavor.
  • Green Cabbage: Green cabbage is the most well-known of all the varieties. It has tightly packed, pale-green leaves. Green cabbage has a strong, slightly peppery flavor and crisp texture.
  • Red Cabbage: Red cabbage is similar to green cabbage, except it has a beautiful purple hue. However, keep in mind that its vibrant color does tend to bleed and stain or color the ingredients around it.

How to cut cabbage?

Cabbage can appear intimidating at first, but it is actually incredibly easy to cut! All you need is a large cutting board and sharp chef&rsquos knife to slice cabbage into beautiful thin shreds!

  1. Prepare cabbage: Remove any tough or loose outer leaves. Rinse the cabbage and dry well!
  2. Cut in half: Place the cabbage so the bottom stem is resting against the board. Hold the cabbage securely and carefully cut down through the stem to cut the cabbage in half.
  3. Cut into quarters: Place the cabbage cut side down on the cutting board. Cut each half into quarters by slicing down through the stem.
  4. Remove the core: Cut out the core by cutting an upside down &lsquoV&rsquo shape into the cabbage around the core. The core is tough to eat, so discard it.
  5. Slice the cabbage: Cut the cabbage lengthwise into long, thin shreds.

How to stir fry cabbage?

Fried cabbage is incredibly easy to make and comes together in under 10 minutes!

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page)

  1. Make the sauce: In a small bowl or liquid measuring cup, combine all the ingredients from the sauce list. Whisk well to thoroughly combine. Set aside.
  2. Stir-fry onions & aromatics: In a large sauté pan over medium-high heat, melt the butter with the oil. Add the onion and stir-fry until almost softened, about 3 minutes. Add the garlic and ginger to the pan along with the white/light green parts of the scallions. Cook, stirring, until fragrant about 1 minute.
  3. Add cabbage & carrots: Increase the heat to high and immediately add the cabbage and carrots to the pan and stir well. Let the cabbage cook for 1 minute undisturbed (you want the cabbage to slightly char). Stir and toss the mixture well and then allow to cook undisturbed for another 1 minute. Toss rapidly and continue to cook, stir-frying, for 1 minute.
  4. Add sauce: Add the sauce to the pan and toss well so everything is coated. Cook until the cabbage is just tender and softened, about 1 minute.
  5. Taste: Remove from heat and stir in the dark green parts of the scallions. Taste and adjust for seasoning with salt, pepper, fresh lime juice and/or sriracha. Transfer to a serving plate.
  6. Serve: Top with optional garnishes and serve hot. Enjoy!

How to make cabbage stir-fry step by step photos:

How long to stir fry?

Cabbage cooks extremely quickly. You should stir fry cabbage until it is slightly charred and just softened and tender. Avoid overcooking the cabbage as it will turn mushy and unappetizing.

The precise length of time will depend upon the variety of cabbage you select, how thin it is sliced and heat level under the pan. Thinly sliced napa cabbage will take about 3-5 minutes tops, while thicker cut green cabbage can take up to 10 minutes.

Tips for the perfect stir fry:

  • Prepare all the ingredients before cooking. Make sure you have all your ingredients prepared and ready to go before you start cooking. Stir-frying is a quick cooking technique and things move rapidly, so it is important to be prepared and have all your ingredients close by.
  • Use a wok or cast-iron pan. A wok is made for stir-frying as it has a large surface area and retains heat well. If you don&rsquot have a wok, a cast-iron pan works great as it retains heat better than pans made from other materials.
  • Cook hot and fast. While you have probably heard the phrase &ldquolow and slow&rdquo when it comes to cooking, stir fry is the opposite. You want to cook over high heat (but not smoking hot!) and move quickly.
  • Stir often. In order to ensure everything is evenly cooked, you want to stir as often as the recipe states. Once the cabbage is charred to your liking, add the sauce and stir fry constantly for 1 minute.
  • Do not overcook. Cook the cabbage until it is just softened and tender-crisp. If you overcook the cabbage it will turn out mushy.
  • Garnish. To really enhance the dish, make sure you garnish your stir-fry with fresh herbs, fresh lime juice, sesame seeds and chopped peanuts.

What to serve with cabbage stir fry?

Vegetable stir fry can be served as a side or it can be customized and turned into a main. The options are only limited by your imagination!

  • Protein: Add in beef, pork, chicken, shrimp, fish, tofu or eggs.
  • Vegetables: You can add more vegetables to make this a hearty vegetarian dish. Asparagus, bean sprouts, broccoli, cauliflower, peppers, mushrooms and zucchini are all terrific options.
  • Edamame
  • Spring rolls
  • Egg rolls
  • Dumplings
  • Soup &ndash miso, egg drop, wonton, hot and sour
  • Green Salad
  • Fresh Fruit
  • Kimchi
  • White, Brown or Fried Rice
  • Rice Noodles, Lo Mein Noodles or Ramen

How long will it keep?

Leftover cooked cabbage should be stored in an airtight container in the refrigerator. Properly stored, cabbage will last for up to 3 to 5 days.

To further extend the shelf life of cabbage and carrot stir fry, freeze it. (Instructions below)

Can you freeze cabbage stir fry?

Cooked cabbage can be frozen.

To freeze, prepare the recipe as directed. However, make sure you do not cook the cabbage all the way through until tender. Stir-fry the cabbage until almost softened and tender to avoid any texture changes after defrosting.

Allow the dish to cool completely. Transfer cabbage into individually portioned freezer-safe resealable plastic bags. Squeeze out any excess air and seal the bag. Label the bag and store in the freezer for 3 months.

To use, thaw the cabbage in the refrigerator overnight. Reheat the cabbage in a skillet over medium to medium-high heat until it is just heated. Avoid overcooking the cabbage or it will turn mushy.

Is stir fry cabbage healthy?

This stir fry is packed with vegetables and good for you ingredients.

Cabbage is part of the plant species known as Brassica Oleracea. Kale, brussels sprouts, cauliflower and collard greens are all actually part of the same plant species as cabbage.

Health benefits of cabbage:

  • Low in calories and carbohydrates
  • High in dietary fiber and supports a healthy gut.
  • Packed with vitamin and minerals, such as vitamin B6, vitamin C, vitamin K and folate.

Other ingredients and their health benefits:

  • Carrots: Good source of carotene, fiber, vitamin K, potassium and antioxidants.
  • Yellow Onion: Nutrient-dense they are rich in antioxidants and low in calories.
  • Scallions: Excellent source of vitamins A, C and K. Plus, it is a good source of iron and has a high amount of folic acid.
  • Ginger: Aids in digestion and lowers blood sugar
  • Garlic: Combats the common cold and helps detoxify your body

Calories and carbs?

The exact number of calories and carbohydrates will depend upon the precise measurement and brand of ingredients used. This recipe serves six and has approximately 78 calories and 13 grams of carbohydrates per serving.

Insanely fast and easy to make, this stir fried cabbage recipe is perfect when you need a quick vegetable side dish! Plus, it can be topped with protein and double as a speedy weeknight dinner! Healthy and delicious, it&rsquos the perfect recipe when you are in a pinch!

Until next week, friends, cheers &ndash to speedy stir-fry!

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2. Heat olive oil in a pan on a high flame. Fry garlic and green chilies. You can skip chilies if you have young kids at home. But this recipe tastes bland with out enough heat or spice, so add a good amount of crushed pepper corn.

3. Add all the veggies now.

4. Begin to stir fry on the highest flame only for 2 to 3 mins. Keep tossing well to prevent burning.

6. Move the veggies to a side. Then add salt to the center. If adding soya sauce and vinegar add them now. Allow to evaporate. Make sure the veggies are not over cooked. We need to cook only for 1 to 2 mins to keep them crunchy.