Steamed Cabbage is tender, buttery, and rustic in that comfort food kind of way. Cooked with caramelized onions, garlic, and a splash of apple cider vinegar, this easy, budget-friendly side dish proves that humble cabbage can be surprisingly delicious!
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There’s so much to love about this steamed cabbage recipe!
And there’s a lot to love about cabbage too: It’s inexpensive. It keeps forever in the fridge. And when cooked well, it turns silky, slightly sweet, and something you might actually find yourself craving.
Yes, really!
This steamed cabbage recipe is one of my favorite ways to prepare it. The cabbage gently steams in a buttery skillet with caramelized onions and garlic, soaking up all that flavor as it softens.
A splash of apple cider vinegar at the end brightens everything up for a nicely balanced flavor. We’re talking simple ingredients with a big payoff.
- Budget-Friendly. A head of cabbage is super inexpensive and it stretches to feed a crowd. When I’m cooking for Ben and me, sometimes I’m able to get 4 meals out of one head of cabbage!
- An Easy Weeknight Side. Steamed cabbage cooks in one pot with minimal prep.
- Goes With Everything. This is one of those stalwart sides you’ll put on frequently repeat. Like Roasted Cabbage and Cabbage Steaks, you can pair it with just about any protein.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Green Cabbage. The classic choice for this recipe. It becomes meltingly tender and slightly sweet as it cooks.
- Butter. Butter and cabbage are made for each other. The cabbage really benefits from the richness it adds.
- Yellow Onion and Garlic. These form the backbone of flavor for the recipe.
- Celery Salt. Optional, but it adds a subtle savory note that works beautifully with cabbage.
- Chicken or Vegetable Broth. While water will create steam that cooks the cabbage, using broth creates steam that cooks the cabbage and infuses it with flavor.
- Apple Cider Vinegar. A small splash at the end brightens the dish and balances the butter.
- Fresh Herbs. Parsley, dill, chives, or tarragon all make a lovely finishing touch.
Step-By-Step Instructions
Prepare the Cabbage (photo 1). Remove any tough outer leaves. Cut the cabbage into quarters through the stem, then cut away the core. Slice the wedges crosswise into strips, then chop into roughly 1- to 2-inch pieces.
Cook the Onions (photo 2). In a large Dutch oven or deep pot, melt the butter over medium heat. Add the onion and salt. Cook, stirring occasionally, until softened and lightly golden, about 8 to 10 minutes. Stir in the garlic and cook about 30 seconds, just until fragrant.
Deglaze the Pan (photo 3). Pour in the broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
Add the Cabbage (photo 4). Stir in the cabbage, celery salt, black pepper, and remaining salt. Toss to coat the cabbage in the butter and seasonings.
Steam Until Tender (photo 5). Cover the pot and cook 10 to 15 minutes, stirring once or twice, until the cabbage is tender and silky. If the vegetables begin sticking, add a splash of water.
Finish (photo 6). Remove from heat and stir in the apple cider vinegar. Taste and adjust seasoning with additional salt, pepper, or vinegar as desired. Sprinkle with fresh herbs and ENJOY!
What to Serve with Steamed Cabbage
Tender, buttery and paired with jammy caramelized onions, this easy steamed cabbage recipe is a budget-friendly side perfect for weeknights!
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- 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
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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.
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In a Dutch oven or similar large pot with a tight-fitting lid, melt the butter over medium heat.
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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.
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Add the garlic. Stir for 30 seconds, just until fragrant.
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Pour in the broth, using a wooden spoon or sturdy spatula to scrape up any bits that are stuck to the pan.
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Add the cabbage, celery salt, black pepper, and remaining 1/4 teaspoon salt. Stir to combine, coating the cabbage with the butter and seasonings.
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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.
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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.
- 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.
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
