Buttery Steamed Cabbage

1

PREP TIME

5 min

TOTAL TIME

15 min

Serves

4

Buttery Steamed Cabbage

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

  1. Remove outer leaves from cabbage and cut away core. Chop into roughly 2-inch strips—you should have 4 to 5 cups.
  2. 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.
  3. 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

Bubble and squeak—made with leftover steamed cabbage and mashed potatoes—served on a plate with a fried egg

Produced by Stephanie Han Kim; Photography by Christie Vuong; Food Styling by Matthew Kimura; Prop Styling by Christine Hanlon.

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.

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