This steamed cabbage recipe hits the spot when I need a simple, healthy, delicious side dish. It’s fast and genuinely so delicious thanks to our lime butter!

We love cabbage on Inspired Taste, and this simple steamed version is a go-to recipe! It’s incredibly quick (under 20 minutes) and perfect on the side to almost any main dish.

Steaming cabbage makes it tender and sweet, but the real magic happens when you add our simple lime butter, which takes the flavor to the next level! For more cabbage inspiration, be sure to check out our other favorite cabbage recipes!

Key Ingredients

• Cabbage: I used green cabbage in our photos, but you can steam other varieties of cabbage without any changes to our recipe. Consider savoy, napa, red cabbage, or pointed cabbage (like Hispi)
• Butter: I use salted butter, but unsalted is fine! Just adjust with a bit more salt to taste before serving. For a vegan option, use plant-based butter.
• Lime: Cabbage and lime are such a fantastic combination, but you can always substitute lemon!
• Green Onion: Also called spring onions, these cook quickly and help to flavor our lime butter.

How to Make Our Favorite Steamed Cabbage

Tip 1: Pan-steam if you don’t have a steaming basket. If you have a steaming basket, great! It works perfectly for this recipe. If you don’t have a steaming basket, no worries at all! You can still make delicious cabbage by pan-steaming it instead. I’ve shared how to do either (with a basket or not) in the recipe below!

Tip 2: Don’t miss the lime butter. Steamed cabbage is delicious on it’s own but if you want to kick things up a notch you have to try our lime butter. While the cabbage steams we cook the whites of green onion in butter and add lime zest. It’s so good!

More Cabbage Recipes

Steamed Cabbage with Lime Butter

• PREP
  10 mins
  
• COOK
  10 mins
  
• TOTAL
  20 mins
  

My family loves this easy steamed cabbage! It’s incredibly easy, and we love the simple lime butter! If you have one, a steaming basket set inside a larger pot makes steaming cabbage really easy. That said, you can make this recipe without one. You can easily steam the cabbage in a deep skillet instead. Just add the cabbage right after rinsing it under cold water (so it’s still wet), add a couple of tablespoons of water, pop on the lid, and cook. Keep an eye on it, and add a splash more water if the skillet seems dry.

4 Servings

You Will Need

Half of a medium cabbage, about 1 pound

2 tablespoons butter

2 teaspoons lime zest

1 green onion, finely sliced

Juice of half a lime

Salt and fresh ground black pepper

Directions

1Prep the cabbage: Remove the core and cut the cabbage into quarters. Then, slice each quarter into thin strips about 1/2-inch wide. Add to a colander and rinse with cool water.

2Steam the cabbage: If using one, add the cabbage to a steaming basket set over about 2 inches of water. Or, if you do not have a steaming basket, add the cabbage (still wet from rinsing) and 2 tablespoons of extra water to a deep skillet.

3Cover with a lid, place the pot or skillet over medium-high heat, and cook until steamy, reduce the heat to medium-low, and steam for 5 to 7 minutes. Check it occasionally to see how soft/tender it is becoming. If the pot or skillet is dry, add 1 to 2 tablespoons of water.

4Make lime butter: While the cabbage steams, melt the butter in a saucepan, add the whites of the green onion, cook for 1 minute, turn off the heat, and then stir in the lime zest, pepper, and salt. Set aside.

5Serve: Toss the cooked cabbage with the lime butter, add a spritz of lime juice, and season with salt and pepper.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
82
/
Total Fat
5.9g
/
Saturated Fat
3.7g
/
Cholesterol
15.3mg
/
Sodium
105.2mg
/
Carbohydrate
7.3g
/
Dietary Fiber
3g
/
Total Sugars
3.8g
/
Protein
1.6g

AUTHOR:

Joanne Gallagher

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This incredible steamed mussels recipe is my favorite way to cook mussels! We cook them in a flavorful broth made with white wine and garlic. It is easy, quick, and delicious.

I love making steamed mussels in white wine at home. I prefer the mussels I’ve made at home to those I’ve ordered at restaurants. As the mussels steam, the broth gets trapped inside the shells.

It’s divine, plus the leftover broth is fantastic for soaking up with a good loaf of bread.

Key Ingredients

• Mussels: I use fresh mussels in this recipe. Buy them from a trusted seafood counter. The nice thing about mussels is their price. Even at a gourmet or pricy store, they cost $7 to $8 a pound. Cleaning and storing tips for mussels are below.
• White wine and broth: Mussels and white wine are a classic combination. Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked chardonnay. In addition to the white wine, we add a splash of broth. I use chicken broth, but vegetable or seafood stock works, too.
• Shallot and garlic: We want lots of cooked shallot and garlic. As the mussels cook, the shallot and garlic fall into the shells.
• Cream: It is optional, but I always add a splash. It mellows out the broth and makes it more luxurious.

How to Prepare Mussels for Cooking

Remember that mussels are alive when you buy them. When stored properly, live mussels will last 2 to 3 days in the refrigerator (sometimes longer). Do not store live mussels in water. When you get home from the store, remove them from any ice and airtight bags (the mesh bags are okay). Store the mussels in a colander set over a large bowl. Cover the colander with damp dish towels. Check on the mussels daily (or more often, if possible). Do not let the mussels sit in water, and keep the dishtowel damp so they do not dry out.

Look through your mussels. If you find any cracked or chipped shells, discard them. If any mussels are open, give them a quick tap on the counter and watch if they close again. If they do not close, discard them.

I remove the beard. Most mussels have a beard (the fibers that emerge from the shell). It’s not great to eat, so I remove it. To debeard mussels, hold a mussel in one hand using a dry towel. Then, pull the beard out and away from the mussel with your other hand. Sometimes, removing it can be tricky, but with a good wiggle, it will eventually come out.

Clean your mussels before you cook them. Use a firm brush to remove extra sand and the odd barnacle. Then, rinse the cleaned mussels under cold water.

How to Steam Mussels

This steamed mussels recipe is easy and quick to prepare. Start by cooking shallots and garlic in butter, then add white wine and a bit of broth. Stir in the mussels, cover the pot, and let them steam.

You know the mussels are cooked when most of the shells are open. It takes 6 to 10 minutes. If you notice any that have not opened, discard them. To finish, I take the pot off the heat, then stir in a splash of cream and parsley, and squeeze over a little fresh lemon juice. So easy and so delicious.

Make sure that you have some crusty bread to soak up all the wonderful white wine broth.

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