Steamed cabbage

So simple - it's brilliant. This steamed cabbage recipe comes from an old Russian culinary book, written before my mother was born. It was a meal to eat during 40 days fast, preceding Orthodox Easter. Enjoy this simple yet powerful fat-free meal, full of antioxidants and vitamins.


I improved the recipe by squeezing lime juice all over it, as the dish was screaming for some sour accent to be added. Steamed cabbage is not my cup of tea, but I can eat it with lime juice and a great main course.

Russian steamed cabbage

Cooking time: 5 minutes for new green cabbage, 7-10 munutes for white cabbage with thick leaves. Usually, green cabbage season starts mid-May.


steamed cabbage
  • 1/4 head of green cabbage, chopped in 1/2-1 inch squares
  • 1 cup vegetable stock
  • caraway seeds, salt and black pepper to taste
  • 1 tbsp of lime juice

  1. Cutting cabbage: cut cabbage head in halves along the stem, and each half in halves, again along the stem. Place a quarter cabbage on the cutting board. Cut perpendicular to the stem in slices 1/2-1 inch thick. Each slice is to be laid on the board and cut in 1/2-1 inch thick slices.
  2. In a large non-stick skillet, heat vegetable stock, add cabbage, pepper and salt, toss and cover with a lid.
  3. Cook for 5-10 minutes, depending on type of cabbage, until tender. Add caraway seeds. Serve warm or cold.


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