Cabbage is a versatile vegetable that comes in several different varieties, including green, savoy and red. Cabbage is used a lot in European cooking as a side dish, or in soups, stews and to wrap other ingredients. Steaming cabbage on the stovetop is a convenient, quick way to cook cabbage and get in onto your plate.
Add a couple of inches of water to a pot and place a steamer basket on top. Place the pot on the stove and turn the burner to high.
Hold the head of cabbage on a cutting board and cut thin slices, starting on the outside. The cabbage will shred as it is cut off the main head. Continue to slice the cabbage until the whole head is shredded.
Cut the head of cabbage in half, and then cut the two halves in half to make four wedges if your recipe calls for wedges.
Add the cabbage to your steamer basket and place a lid on top to hold the steam inside. Steam for five to eight minutes for shredded cabbage and 10 to 12 minutes for wedges.
Remove the pot and steamer basket from the heat, and remove the cabbage from the basket with tongs.
Rotate the cabbage to rest on the flat side after you’ve made a few cuts when shredding, to give yourself a more stable base to work on.