Steamed Veggie Pots


  • 1/4 head of cabbage
  • 2 sweet potatoes
  • 4 carrots
  • 2 ears of corn
  • 2 beets
  • 1 bunch of broccoli
  • 1 bunch of kale
  • 8 c. water
  • salt to taste


  1. Bring water to a boil in a large steamer. Cut vegetables into large chunks and place in steamer.
  2. Start with longer cooking vegetables, adding shorter cooking vegetables later. Cover and steam until tender.

* Optional vegetables: fresh green beans, asparagus, bell peppers, potatoes, etc.

Browse Cook(s): Mark Anthony
Browse Theme(s): Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.