Steamed Cabbage
Tasty and healthy! For lightness and a slimmer feel! Steamed cabbage is a great side dish for anyone watching their diet. It’s low-calorie and served with a wonderful green sauce.
Updated : 02 February, 2026
Easy
About 20 min.
Ingredients
1 kilograms
Cabbage
to taste
Ground black pepper
to taste
Salt
Sauce
50 milliliters
Vegetable oil
30 grams
Greens
1 tablespoon
Lemon juice
1
Garlic
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make steamed cabbage in a multicooker? Prepare the ingredients. The tastiest cabbage for steaming in wedges is young cabbage - it turns out juicy and tender. If you have late-season cabbage, it’s better to shred it. You can also steam other types of cabbage this way - cauliflower, broccoli, Savoy, Brussels sprouts. It’s also very handy for softening leaves for stuffed cabbage rolls.
Step 2
Rinse the head of cabbage and remove the outer leaves. Cut the cabbage any way you like. I’m making wedges. Trim off the top part of the core. Cut the head into quarters, then cut each quarter into three more pieces. To keep the pieces from falling apart while steaming, leave a bit of the core attached.
Step 3
Season the cabbage pieces with salt and pepper. You can also use any spices you like. You can steam cabbage in a steamer, in a multicooker, or simply in a colander over a pot. I’m using a multicooker. Pour the required amount of water into the bowl. Insert the steaming basket. Grease it with a drop of vegetable oil. Arrange the cabbage pieces in a single layer. If using shredded cabbage, spread it in one layer as well.
Step 4
Set the multicooker to “Steam” and set the time to 10 minutes. After the signal, check the cabbage for tenderness. If it’s not done, add more time - this depends on the cabbage variety and thickness of the cuts. I added 4 more minutes. The cooking time is approximate; adjust to your appliance.
Step 5
How to make a green sauce for steamed white cabbage? Put torn sprigs of herbs into a blender cup (remove thick stems). I used dill, but parsley or basil also work well. Add neutral vegetable oil, then add a peeled clove of garlic. Squeeze in a little lemon juice. Add salt. Blend until smooth.
Step 6
Serve the cabbage drizzled with the sauce. For a diet version, you can omit the sauce. Enjoy your meal!
Author note
Share the recipe
