Steamed Savoy Cabbage

Balance the richness of an Easter feast, or any Sunday roast, with a simple side of steamed Savoy cabbage. We love this variety for its texture which, unlike its smoother counterparts, holds on to seasoning more effectively. This recipe requires a steamer insert or steamer basket. (For our full guide to Easter lunch, click here.)

Serves 6


1 medium Savoy cabbage
Salt and pepper, to taste


  1. Trim the outside leaves and cut away the inner hard core of the cabbage. Cut into 6 wedges.
  2. Pour at least 8cm of water into a pot for which you have a steamer insert, or one that a steamer basket fits snugly on top of. Bring water to a simmer and add the steamer insert or basket to the pan. Fill with cabbage wedges. Cover and cook for 3 minutes. Add salt and pepper to taste, then serve.

BK Tips

  • This simple method welcomes variations. Instead of salt and pepper, you could use soy sauce and toasted sesame seeds (after steaming); or other dressings and spices.