Steamed Cabbage (Fresh)

Remove any wilted outer leaves and wash the cabbage. Crisp the cabbage in cold water, if it is wilted.

Cut the cabbage into wedges and remove the center core, or shred it coarsely.

COOKING METHODS

To steam cabbage:

• Place the cabbage in perforated steamtable pans.

• Steam it for 2 to 4 minutes. 

• Place cabbage in solid steamtable pans for seasoning and service.

• If using solid steamtable pans to steam, drain the liquids from the pans prior to seasoning and service.

To cook cabbage:

• Place cabbage in braising pans, a steam jacketed kettle, or stockpot.

• Cover the cabbage with water and bring it to a boil, then reduce the heat until the liquid simmers.

• Cook the cabbage for 10-12 minutes.

• Drain the liquid from pans.

• Transfer the cabbage to solid steamtable pans for seasoning and service.

Melt the margarine, then add the salt.
Distribute the mixture evenly over the cooked cabbage in the pans.

Serve the cabbage immediately, or cover it and place in a warmer until ready for service.

Portion ½ cup with a 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of other vegetable.