BUTTERY STEAMED CABBAGE
It's surprising really, but simple buttered steamed cabbage is a delicacy. Steaming transforms this vegetable into a delectable dish.
Provided by Vered DeLeeuw
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Trim the cabbage, then shred it. To shred, cut the cabbage in half, then slice each half into thin slices and separate the slices with your hands into strips, as shown in the video below. Place the strips in a colander and rinse.
- Transfer the rinsed cabbage to a large, deep skillet, without drying it off - the water adhering to the cabbage will allow it to steam. You can a tablespoon of water to the bottom of the pan, but I usually don't find it necessary.
- Turn the heat to medium-high and cover the skillet. When the cabbage starts to steam, which should take about a minute, lower the heat to medium.
- Steam, covered, for about 5 minutes. Uncover, stir, and cook for 2 more minutes to allow any remaining water to evaporate. If you still have too much water in the pan, you can drain it into a colander.
- Add the butter, garlic, salt, and black pepper, stirring to combine. Cook for 2 more minutes, stirring, until the butter has melted. Garnish, if desired, with dried parsley and red pepper flakes. Serve warm.
Nutrition Facts : Calories 107 kcal, Carbohydrate 9 g, Protein 2 g, Fat 8 g, Sodium 215 mg, Fiber 3 g, ServingSize 1 serving
STEAMED SALMON IN CABBAGE
Recipe Main Dish Steamed salmon in cabbage - Recipe Petitchef
Provided by mashia
Categories main dish
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Blanch cabbage in boiling water for a minute, remove and tear off the cabbage leaves, then immerse in cold water.
- Trim the thick stem portion to make it thinner. Heat butter in saucepan, saute garlic, onion, and string mushroom.
- Add salt and pepper to taste. Set aside. Roll up string mushroom and salmon in cabbage leaves, place on a dish.
- Boil water, place the steamer and steam the fish for 6-8 minutes.
- Remove and transfer to a serving dish.
STEAMED SALMON
Steaming is a moist-heat method of cooking that has been in use for centuries. Our steamed salmon is moist and succulent with a mild lemon, garlic and dill flavor.
Provided by Pat Nyswonger
Categories Main Dish
Time 15m
Number Of Ingredients 9
Steps:
- Set the steamer inside your cooking pan and add enough water to just reach the bottom of the steamer. Remove the steamer and set aside.
- Add the grated garlic, lemon slices and fresh dill sprigs to the water. Place the lid on the pan and bring to a boil over high heat, then reduce the heat to low and simmer while preparing the salmon fillets.
- If your salmon has a thick end and a thin end, you can either slice off the thin end and use for another dish or fold the thin end underneath to make it equal to the thick portion. Season the salmon fillets with salt and fresh ground black pepper.
- Spray the steamer with non-stick oil spray and place inside the pan of water. Check the water level to ensure the water does not touch the steamer. Add the salmon fillets and place a tight-fitting lid on the pan and maintain a strong simmer.
- Steam the fish for 5-minutes, remove the lid then using the tip of a sharp knife, check the salmon for doneness in the thickest part of the fish. It should be opaque on the outside and just a little translucent in the center and gives slightly when you press it. That is medium-rare and perfect!
- An instant meat thermometer will read between 120°F and 125° for medium-rare. Between 125°F and 140°F, it's medium to well-done.
- When the salmon fillets have reached the desired temperature remove the pan from the heat and transfer the salmon to individual plates and serve immediately, garnished with lemon wedges and fresh dill.
Nutrition Facts : Calories 226 calories, Carbohydrate 0.2 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 10.5 grams fat, Fiber 0.1 grams fiber, Protein 33 grams protein, SaturatedFat 1.5 grams saturated fat, ServingSize 6 ounces, Sodium 309 grams sodium, Sugar 0 grams sugar
POACHED SALMON WITH SAVOY CABBAGE
The Poached Salmon with Savoy Cabbage recipe out of our category saltwater Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Remove outer leaves from savoy cabbage, quarter lengthwise and cut out the stalk, cut cabbage crosswise into strips. Heat butter in a pan and saute cabbage for a few minutes. Season with salt and pepper. Add lemon zest, broth and cream and simmer, covered, for about 15-20 minutes.
- Bring salted water to a boil and add half of lemon juice. Add salmon to the pan and simmer for about 6-8 minutes.
- Season cabbage to taste with salt, pepper and lemon juice.
- Arrange salmon with savoy cabbage on plates and serve.
17 BEST STEAMED FOODS (+ RECIPE COLLECTION)
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Nutrition Facts :
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