Steaming savoy cabbage in the Thermomix® Varoma® is one of those techniques where we actively use the steam produced in the mixing bowl. The vegetable stock simmers below at speed 1, and the steam rises up through the cabbage leaves. In 30 minutes the leaves turn tender while keeping their structure.
Savoy cabbage is a winter vegetable with firm, deeply crinkled leaves. In the Varoma® it is steamed gently, so vitamins do not leach into cooking water. The leaves keep their green colour and become soft enough for stuffed rolls, roulades, or a simple side dish.
Steamed Savoy Cabbage in the Thermomix® Varoma®
Ingredients 0 / 2 ✓
- 500 g savoy cabbage leaves
- 500 g vegetable stock
Instructions 0 / 3
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1
Prepare the cabbage.
Savoy cabbage leaves: wash and trim.
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2
Add the stock.
Pour the vegetable stock into the mixing bowl.
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3
Steam the cabbage.
Spread the savoy cabbage leaves across the Varoma tray and Varoma steaming tray insert. Place the Varoma® on top and cook for 30 min / Varoma / speed 1.
Video
Nutrition per serving
Why we use vegetable stock instead of water
We always fill the mixing bowl with vegetable stock, not plain water. The steam carries the flavour of the stock upward. The savoy cabbage leaves pick up a more savoury taste without needing any extra seasoning afterwards. Plain water would only produce a neutral steam.
The 500 g of stock is enough to produce a continuous flow of steam for 30 minutes. With less liquid there is a risk that the mixing bowl runs dry. The stock remains in the mixing bowl after cooking and can be used for soups or sauces.
How to arrange the leaves in the Varoma®
The savoy cabbage leaves are spread across both the Varoma® tray and the Varoma® steaming tray insert, so a larger quantity cooks at the same time. The leaves should lie loosely, not stacked or pressed down. Leaves layered too densely will cook unevenly.
Steam rises from the bottom upward. The leaves on the lower level will soften faster than those on top. After 15 minutes you can swap their positions if you need very even results. For most uses, spreading the leaves once and letting them cook through is sufficient.
30 minutes in the Varoma® as a guideline
The 30-minute cooking time is calculated for medium-sized savoy cabbage leaves. Very young, tender leaves are done after 20 minutes. Thick outer leaves need the full 30 minutes or a little longer. We check with a fork after 25 minutes to see whether the leaves are tender enough.
Under-steamed savoy cabbage is fibrous and hard to chew. Over-steamed cabbage falls apart and loses its structure. The 30 minutes is the midpoint that works for most recipes.
Speed 1 as the fixed steam setting
Speed 1 keeps the stock at simmering point without splashing. Steam develops continuously and evenly. Higher speeds would agitate the stock more but would not generate additional steam. The temperature in the Varoma® stays constant at around 100 to 110 degrees at all speeds.
Reverse direction is not needed when steaming, because the mixing bowl contains only liquid, not ingredients to be chopped. Speed 1 in normal direction is fully sufficient.
How to use the cabbage after steaming
The steamed savoy cabbage leaves are ready to use straight away. You can use them for stuffed cabbage rolls, slice them into strips as a vegetable side, or cook them with double cream and bacon to make creamed savoy cabbage. The leaves are soft enough to fill and roll.
If you need the leaves for rolls, use a knife to shave down the thick central rib so it lies flat. This makes rolling much easier. The steamed leaves keep in the fridge covered for 2 days. Reheating is straightforward in the microwave or briefly in a frying pan.
Preparing savoy cabbage before steaming
Savoy cabbage often has soil caught in its deeply crinkled leaves. We wash each leaf individually under running water and scrub the surface with a vegetable brush. We usually remove the outermost, very firm leaves as they tend to remain tough even after 30 minutes.
The core must be removed before steaming. We cut it out in a wedge shape. The leaves then come apart individually and can be spread flat in the Varoma®. Savoy cabbage cut into pieces cooks faster than whole leaves but is not suitable for rolls.
Continuing with creamed savoy cabbage in the Thermomix®
If you want to make creamed savoy cabbage, remove the Varoma® after steaming and slice the cooked leaves into strips. Drain the stock from the mixing bowl, then fry the bacon, add the onions, add the cabbage strips, deglaze with double cream and let everything simmer briefly. All in one appliance, no extra pot needed.
Goes well with: Bacon and mashed potato.
The stock left in the mixing bowl makes a good base for sauces or soups. It has picked up a subtle savoy cabbage flavour from the steam and does not need to be thrown away.
More vegetable recipes in the Varoma®: Brussels sprouts, Steamed cauliflower and Steamed asparagus.
