Buttery Steamed Cabbage
7
- Prep Time5 mins
- Total Time15 mins
- Makes4 servings
Produced by Stephanie Han Kim; Photography by Christie Vuong; Food Styling by Matthew Kimura; Prop Styling by Christine Hanlon.
This is my standard treatment for green cabbage, but you could certainly use another type. Its sweet taste, enriched by a lashing of butter, and tender-crisp texture will banish any memories of smelly overcooked cabbage.—Camilla Wynne
Ingredients
1/4 large cabbage
2 tbsp butter
1/4 tsp salt
Instructions
Remove outer leaves from cabbage and cut away core. Chop into roughly 2-inch strips—you should have 4 to 5 cups.
Fill a large pot with 2 in. water and place a steamer basket inside; add cabbage to basket. Cover and set over high heat. Cook for 6 to 8 min, until cabbage is tender-crisp.
Lift out steamer basket, discard water and return cabbage to pot. Add butter and salt; stir until butter is melted and cabbage is coated.
Bubble and Squeak
To turn leftover Buttery Steamed Cabbage into bubble and squeak, you’ll need leftover mashed potatoes as well. In a non-stick skillet set over medium-high, melt a little butter. Add the mashed potatoes, then the cabbage, pressing it in to form a cake. Season with chopped green onion, thyme and/or a little Worcestershire sauce, if desired. Cook until browned on the bottom, then carefully flip and continue cooking until heated through and browned on both sides. Serve with leftover meat, with a fried egg or just on its own!
Kitchen tip
When topped with a fried egg and chopped bacon, leftover cabbage and mashed potatoes make a hearty main dish.