This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeLearn how to make Steamed Cabbage for an easy, nutrient-dense side dish without the bad smell that comes from boiled cabbage.

It’s ready in minutes and delicious alone or served with pork, Kielbasa, or bacon.  Making Steamed Cabbage allows you to cook it thoroughly without losing all the nutrients in the process.Steaming is also gentle enough to inhibit the release of sulphur compounds, the chemicals that make boiled cabbage “stinky.” Personally, I love to steam cabbage with onions, then serve it with Kielbasa or pork chops.

Or, it makes a great side dish if you just toss with butter until melted and sprinkle with salt and black pepper.Caraway seeds and garlic powder add excellent flavor, too.Table of ContentsEquipment and ingredient notesStep-by-step instructionsRecipe tips and variationsFrequently Asked QuestionsSteamed Cabbage Recipe Equipment and ingredient notes Steamer basket: This OXO stainless steel steamer basket is simple, but it gets the job done, and it’s been my go-to for years.

See more options in The Best Steamer Baskets.Cabbage: Choose tight, firm, heavy heads with few loose outer leaves and no discoloration or damage.Whole raw cabbage should be stored in an open bag in the refrigerator.

Do not cut the cabbage until ready to use.When you’re ready to cook, shred the cabbage into pieces that are

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