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Jamaican Steamed Cabbage is a healthy, flavourful and easy to make Jamaican vegetable side dish that goes with almost anything! Itโs steamed cabbage thatโs been lightly seasoned and loaded with veggies such as carrots, colourful bell peppers and onions. Add saltfish or corned beef to turn this side dish into a delicious filling main course item.
Looking for more Jamaican side dishes to try? Check out this Jamaican Callaloo for the perfect greens to serve. Also, try my Easy Jamaican Pigeon โGungoโ Peas and Rice or my Jamaican Rice and Peas for classic Jamaican rice side dishes as well.
Table of Contents
- Jamaican Steamed Cabbage
- Hereโs Why Youโll Love this Recipe:
- What is Jamaican Steamed Cabbage?
- Is Cabbage Good for You? (Cabbage Benefits)
- Types of Cabbage
- Whatโs Needed to Make this Recipe (Kitchen Equipment)
- How to Prep and Cut Cabbage
- Ingredients and Ingredients Notes
- How to Make This Recipe
- See My Story Below for Step-by-Step Instructions
- Recipe Variations and Substitutions
- What is Corned Beef?
- How to Make Corned Beef and Steamed Cabbage โBully Beef and Cabbageโ
- What is Salted Codfish?
- How to Make Saltfish and Steamed Cabbage
- How to Prepare Saltfish for Cooking
- Method One: Overnight Soak (Desalting Saltfish)
- Method Two: Boiling (Desalting Saltfish)
- Recipe Notes and Tips for Success
- Serving Tips
- How to Prep Ahead
- Storage Instructions
- Reheating Instructions
- Frequently Asked Questions (FAQโs)
- Interested in more Jamaican Recipes? Check These Out!
- Jamaican Steamed Cabbage Recipe
- DID YOU MAKE THIS RECIPE?
- ARE YOU STILL HUNGRY?
Jamaican Steamed Cabbage
Itโs so interesting that as I write these Jamaican recipes, they each open the floodgates of childhood memories. Growing up Jamaican is something I talk about quite frequently on this blog site. Needless to say, I am quite proud of my Jamaican background and I am so happy I get to share bits and pieces with you.
I love that recipes such as this steamed cabbage, remind me of my grandmother and mother. Eating veggies, like most kids wasnโt always my first choice. But, whenever steamed cabbage came around I would dance! Especially if my mom added saltfish or corned beef (bully beef and cabbage with white rice was and still is a vibe). Itโs such a flavourful and delicious vegetable side dish that you can serve with just about anything! So, letโs get into it!
Hereโs Why Youโll Love this Recipe:
- Loaded with Veggies โ this is a great way to add extra veggies into your diet, whether its bell peppers, carrots, broccoli, cauliflower, beans etc. the options are endless.
- Rich in Flavour โ the ingredients are simple, but thereโs just something about sauteeing veggies then allowing to steam until tender crisp!
- Quick and Easy โ the most time consuming part of making this recipe is prepping the veggies, which you can do ahead of time. Once your ready to toss this dish together it take no more than 10 minutes!
- Great Dish for Special Diets โ whether you are on a low carb, keto, paleo, whole30, vegan, or vegetarian diet, this is the recipe for you!
- Great Alternative to Rice โ if youโre looking to switch things up, or looking for a low carb option look no further.
- Use Up Leftovers โ this is a great way to use up any leftover cabbage thatโs laying around in the fridge.
- Affordable Recipe โ you can make this flavoursome budget-friendly recipe with readily available ingredients for less than ten dollars, and these days thatโs a steal!
What is Jamaican Steamed Cabbage?
Jamaican steamed cabbage is simply a cabbage side dish that is sauteed together with a medley of vegetables and traditional Jamaican herbs and spices.
You can add any of your preferred veggies such as carrots, bell peppers, beans, broccoli, asparagus etc. and make this dish your own. However, traditionally bell or sweet peppers, carrots and onions are whatโs used.
Is Cabbage Good for You? (Cabbage Benefits)
Cabbage is an exceptionally healthy vegetable with a rich nutrient profile. Itโs apart of the brassica plant family, which includes other vegetables such as broccoli, brussels sprouts, cauliflower and kale.
Cabbage has very low calories which is great for those on a low carb diets such as keto. Itโs also full of vitamins, minerals and antioxidants such as vitamin C, vitamin K, potassium, magnesium, folate and calcium. These help to lower cholesterol and fight inflammation.
Types of Cabbage
Green Cabbage โ this is the most common variety of cabbage thatโs found in most major grocery stores. They have smooth leaves that are greener on the outer parts of the cabbage and more white towards the center.
Red Cabbage โ this type of cabbage has a bright purple colour with white veins. It has a similar taste, and shape as green cabbage and can be used interchangeably depending on the dish.
Savoy Cabbage โ the texture and density of this cabbage is much softer than green or red cabbage. Itโs leaves are loosely packed and crinkly and are yellowish/greenish in colour.
Napa Cabbage โ comparing to savoy cabbage round appearance, napa cabbage has an oblong shape with frilly leaves and is most commonly used in East Asian Itโs texture is softer than green or red cabbage as well, shreds exceptionally well and is often eaten raw.
Whatโs Needed to Make this Recipe (Kitchen Equipment)
- Large Skillet or Sautรฉ Pan โ ensure your skillet or pan is large enough to hold all the ingredients.
- Cutting Board โ this makes the prepping the cabbage much easier.
- Large Knife โ a sharp, large chefs knife works great in cutting through and slicing the cabbage.
How to Prep and Cut Cabbage
- Remove Outer Leaves โ remove any damaged, torn, browned outer leaves and discard.
- Cut in Half โ using a sharp chefs knife cut in half lengthwise, all the way through the core.
- Rinse Thoroughly โ rinse cabbage thoroughly and place the halves, cut side down, on the cutting board.
- Slice โ thinly slice the cabbage (lengthwise), discarding the core.
Ingredients and Ingredients Notes
- Cabbage โ use green cabbage (sometimes called white cabbage), thinly sliced. It is possible (but not recommended) to use any other varieties of cabbage as long as you adjust the cooking times (some are softer than others needing less time to cook).
- Carrot โ this adds colour, crunch and sweetness, julienned.
- Onion โ this is an essential aromatic that you just canโt leave out! It adds great flavour especially combined with the garlic.
- Bell Peppers โ use any colour combination- red, yellow, orange or green, julienned. This too add a touch of sweetness and vibrant colour.
- Garlic โ garlic is also an essential building block to great flavour in this recipe similar to onions. You can either mince or finely chopped the garlic.
- Fresh Thyme โ this herb is included in almost every Jamaican dish, and is certainly included here as well.
- Scotch Bonnet Pepper โ this is optional as it is often very spicy, so keep intact to get more flavour than heat or finely chopped as desired for more heat.
- Butter โ this is he fat of choice used to saute the cabbage and veggies, you can also use a neutral oil or ghee.
- Chicken Stock โ you can also use water or vegetable stock, this is to help the cabbage and veggies steam and soften.
- Seasonings โ use seasoning salt or all purpose seasoning, salt and pepper to taste.
How to Make This Recipe
1. Prep Cabbage โ remove any old, browned outer leaves of the cabbage and rinse under cold water.
Then using a sharp knife cut in half lengthwise, all the way through the core.
Place the halves, cut side down, on the cutting board and thinly slice the cabbage (lengthwise), discarding the core.
2. Saute Veggies โ over medium high heat, melt butter in a large saute pan.
Add carrots, onions, bell peppers, garlic, thyme and scotch bonnet pepper. Saute veggies for about 2 to 4 minutes, until tender crisp.
3. Add Cabbage and Steam โ add cabbage, chicken stock, and season with salt, pepper and all purpose (seasoning salt).
Toss until ingredients evenly mixed, cover and allow to cook for about 10 minutes, stirring occasionally. Remove from heat, serve warm, and enjoy!
See My Story Below for Step-by-Step Instructions
Recipe Variations and Substitutions
The options are endless in regards to the variations to the this steamed cabbage recipe. One of the more common variations is to add corned beef to make Jamaican corned beef and cabbage or โbully beef and cabbageโ. You can also add saltfish, to make Jamaican saltfish and cabbage. These are two common dishes in Jamaican cuisine as well. Some other variations for steamed cabbage include the following:
- Veggies โ broccoli, cauliflower, asparagus, green beans etc. I find, harder veggies such as these work best alongside the cabbage.
- Protein โ you can play around with this recipe and turn it into a stir-fry adding chicken, beef, shrimp to name a few.
- Hot Pepper โ if you canโt find the scotch bonnet pepper, you can use habanero pepper or your favourite hot pepper as a substitute.
- Veganize โ substitute regular butter with vegan butter or olive oil and swap chicken stock for vegetable stock or water.
- Add Saltfish โ see notes below on how to prepare this dish.
- Add Corned Beef โ see notes below on how to prepare this dish.
What is Corned Beef?
Canned corned beef also known as โbully beefโ in Jamaica is a type of ground beef meat thatโs been cured in a salt brine with a mix of spices, cooked and canned. A popular brand is the Hereford corned beef.
How to Make Corned Beef and Steamed Cabbage โBully Beef and Cabbageโ
- Prepare the steamed cabbage as listed in the recipe card below. Once youโve added your cabbage, and it has steamed until tender crisp, add the corned beef.
- Cover the pan with a lid and allow the corned beef to heat through, then mix the cabbage, veggies and corned beef together until combined.
What is Salted Codfish?
This is referred to simply as saltfish in the islands, also known as salted cod, salt cod, bacalao, bacalhau or baccalร . It is a type of preserved meaty white fish that has been salt-cured and dried until all the moisture has been extracted.
How to Make Saltfish and Steamed Cabbage
- Prepare the steamed cabbage as listed in the recipe card below. Once youโve added your cabbage, and it has steamed until tender crisp, add the saltfish.
- Cover the pan with a lid and allow the salted codfish to heat through, then mix the cabbage, veggies and saltfish together until combined.
How to Prepare Saltfish for Cooking
There are two common methods to remove the excess salt from saltfish. One involves soaking the fish overnight in water, alternatively you can also use the boiling option.
Itโs important to note, the aim is never to remove all the salt from the fish completely but to simply rehydrate and remove some of the salt.
Method One: Overnight Soak (Desalting Saltfish)
- Soak in Water โ rinse fish and place the fish into a large bowl and add boiling water until fish is fully submerged. Cover the bowl and let the sit at room temperature overnight.
- Drain and Taste โ in the morning, drain off the salty water and pick off a piece of the fish to check for saltiness. Note, thicker/inner pieces may need more soaking time.
- Repeat if Necessary โ this time you will not need to soak overnight, instead, add the fish to a pot of boiling water and allow to boil for 10 to 15 minutes or until desired taste is reached.
Method Two: Boiling (Desalting Saltfish)
- Rinse โ rinse your salted codfish in water and cut into smaller pieces.
- Bring to a Boil โ add the fish to a pot of boiling water. ensure the water covers the fish. Let it boil for 10 to 15 minutes.
- Drain and Repeat โ drain salt water from pot, taste test your fish. If still salty, add a fresh batch of hot water to the pot and repeat the steps until desired taste is reached.
Recipe Notes and Tips for Success
- Cabbage โ cut the cabbage into equal sized slices to ensure even cooking.
- Heat โ gently steam the cabbage over medium heat. If the heat is too high, the cabbage will not cook through and may burn/stick to the edges or bottom of the pan.
- Steaming Time โ depending on preference, if you like your cabbage with a bit of crunch steam for approx. 10 minutes, if you prefer softer cabbage steam for around 15 minutes.
- No Fresh Thyme โ substitute with dried thyme leaves.
- Amount of Liquid โ you may want to add an additional tbsp or more of stock, depending on how much veggies you have and how firm/soft you want your cabbage. Adjust as needed.
- Caramelization โ the longer you allow the cabbage the steam, the softer the cabbage will be changing the colour from a vibrant green/white to a mellow brownish more caramelized colour.
- Spice โ if you donโt like spicy food you can leave out the scotch bonnet pepper.
Serving Tips
Like many Jamaican side dishes, this steamed cabbage recipe can be served for breakfast, lunch or dinner.
If serving for breakfast you can do so along with saltfish and Jamaican Fried Dumpling. If serving for lunch you can do so with Jamaican Escovitch Fish and Jamaican Festival Recipe. Lastly, if serving for dinner try Jamaican Rice and Peas and Jamaican Oxtail Recipe with a side of steamed cabbage.
How to Prep Ahead
This recipe is best prepared and enjoyed on the same day. However, you can prep your cabbage and other veggies ahead of time and store refrigerated in an airtight container or ziploc bag until ready to use.
Storage Instructions
Refrigerate โ store leftovers in the refrigerator for up to 3 days in an airtight container.
Freeze โ store leftovers in the freezer for up to a month in a freezer safe container.
Reheating Instructions
Reheat leftovers by warming in a microwave in 30-second increments until itโs warm through. If stovetop is preferred, heat a pan over medium low heat, add leftover cabbage, cover until warmed.
Frequently Asked Questions (FAQโs)
For tender crisp cabbage, it takes around 5-8 minutes. For softer cabbage, it takes around 10-12 minutes.
Cabbage can be chopped and stored in food freezer bags to be used at a later date. Alternatively, you can use the remaining cabbage in these Pork & Chinese Cabbage Dumplings as a filling or as coleslaw on these recipes: Jerk Chicken Sandwich, Easy Shrimp Tacos with Chipotle Lime Dressing, or this Spicy Crispy Chicken Sandwich!
Yes, you can freeze this recipe once completely cooled in airtight freezer safe container.
Yes! Cabbage is an extremely healthy vegetable. Itโs rich in fibre, low in fat and contains very few calories. Great for those on low carb, keto, paleo diets.
Use green cabbage (sometimes called white cabbage), thinly sliced. It is possible (but not recommended) to use any other varieties of cabbage as long as you adjust the cooking times (some are softer than others needing less time to cook).
Add corned beef to make Jamaican corned beef and cabbage or โbully beef and cabbageโ. You can also add saltfish, to make Jamaican saltfish and cabbage, two very popular Jamaican dishes. However, you can add any protein of your liking โ shrimp, chicken, beef, pork etc.
I prefer rinsing the outer cabbage leaves after removing any damaged/browned leaves, to ensure any dirt or debris is washed off.
Interested in more Jamaican Recipes? Check These Out!
- Easy Jamaican Pigeon โGungoโ Peas and Rice
- Jamaican Pickled Vegetables (Escovitch Sauce)
- Jamaican Brown Stew Chicken
- Jamaican Curry Shrimp (Seafood)
- Vegan Jamaican Bulgur Wheat & Peas (Rice & Peas Remix)
- Jamaican Rasta Pasta
- Quick & Easy Jamaican Jerk Chicken
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Jamaican Steamed Cabbage
Equipment
- Large Skillet or Sautรฉ Pan
- Cutting Board
- Large Knife
Ingredients
- 1/2 head Cabbage, thinly sliced
- 1 large Carrot, julienned or shredded
- 1/2 medium Onion, julienned
- 1/2 small Yellow Bell Pepper, julienned
- 1/2 small Red Bell Pepper, julienned
- 3 cloves Garlic, minced or finely chopped
- 3 sprigs Fresh Thyme
- 1 Scotch Bonnet Pepper, whole, or finely chopped as desired
- 2 tbsp Butter
- 2 tbsp Chicken Stock, or vegetable stock, water
- 2 tsp Seasoning Salt, or all purpose seasoning, more or less to taste
- Salt and Pepper, to taste
Instructions
Prep Cabbage
- Remove any old, browned outer leaves of the cabbage and rinse under cold water. Then using a sharp knife cut in half lengthwise, all the way through the core. Place the halves, cut side down, on the cutting board and thinly slice the cabbage (lengthwise), discarding the core.
Jamaican Steamed Cabbage
- Over medium high heat, melt butter in a large saute pan. Add carrots, onions, bell peppers, garlic, thyme and scotch bonnet pepper. Saute veggies for about 2 to 4 minutes, until tender crisp.
- Add cabbage, chicken stock, and season with salt, pepper and all purpose (seasoning salt). Toss until ingredients evenly mixed, cover and allow to cook for about 10 minutes, stirring occasionally. Remove from heat, serve warm, and enjoy!
OMG! This cabbage is sooo good! I LOVE the flavors. I made peas and rice and added this cabbage on top. It was the best
I love Jamaican steamed cabbage but canโt find it easily here where I live. I made this to go along with some roasted chicken and the entire family agreed that it was the best cabbage theyโd ever tasted.
Sauteing cabbage is the best way to make it in my humble opinion, so I was excited to try your recipe. The flavors were wonderful and it paired perfectly with my salmon.
Iโve recently started following a vegetarian diet but a lot of the recipes lack flavor. I went online searching for new vegetable dishes with big, bold flavors and came across this Jamaican Steamed Cabbage (you had me at Jamaican!)! I swapped out the chicken stock with vegetable stock and kept everything else the same. Really delicious! Definitely going to add this to my meal prep rotation.
We loved all the color and flavor in this cabbage. And I found it pretty simple to make with your instructions. Thank you!
The addition of the scotch bonnet pepper to cabbage was a brilliant touch! This is absolutely the most flavorful cabbage dish Iโve ever made.
So full of flavor, color and texture. I donโt think Iโve ever loved cabbage this much! Will be making this again and again.
Love to hear it Jessica!! Thanks so much for trying!!
This steamed cabbage had so much flavor and was the perfect side dish with my jerk chicken. it had a nice kick of spicy flavor from the scotch bonnet and the spices and peppers made this such a delicious dish.
Loved this simple yet really full flavored recipe!! This is how I will be preparing cabbage form today henceforth!
Truly delicious and easy to make. A win-win-win.
So happy to hear this! Thanks Annie!
I was planning to make this โeasyโ dish to go with Jerk Pork when I noticed the ingredient โall-purpose seasoningโ and looked it up. โJamaican All Purpose Seasoning Ingredients can include: Allspice, Brown sugar, Garlic powder, Onion powder, Dried thyme, Paprika, Cayenne pepper, Ground black pepper, Salt, Ground cinnamon, Ground nutmegโฆโ Is this actually what you mean? because it would completely change the flavor of this dish. โSeasoning saltโ is also too vague because there are so many varieties.
The recipe notes break down lots of little details (cook the cabbage longer to make it softer) but no mention of this crucial detail about the seasoning. It also says โuse dried thyme instead of freshโ with no explanation of how much dried thyme should be used. Really frustrating that these important details are missing, and Iโm not sure if Iโm going to make this recipe now.
Thank you so much for your feedback! I really appreciate you pointing out these details. I will definitely take a closer look at the recipe and see where I can make improvements, especially in clarifying ingredients like the seasoning and thyme measurements. Your comments are super helpful, and I want to ensure that the recipe is clear and easy to follow. I truly appreciate your input and wish you all the best with your cooking! Thanks again for sharing your thoughts!
Recipe is not detailed.How much water should be used? Do you have a recipe for steamed cabbage and saltfish?
Great question! I recommend starting with 2 tablespoons of water or stock, then adding 1 tablespoon at a time as needed while it steams. It really depends on how much moisture your veggies release and how soft you like your cabbage. Hope that helps! I donโt currently have a recipe for steamed cabbage and saltfish, but I do have one for Ackee and Saltfish.