Jamaican Steamed Cabbage

Jamaican Steamed Cabbage is a healthy, flavourful and easy to make Jamaican vegetable side dish that goes with almost anything! It's steamed cabbage that's 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.

Prep Time10

Cook Time15

Total Time25

Course: Jamaican, Sides, Vegan, Vegetarian

Cuisine: Jamaican

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Servings: servings

Author: Taneisha Morris

Equipment

Large Skillet or Sauté 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!

Notes

Cabbage - cut the cabbage into equal sized slices to ensure even cooking.

Heat Level - 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 - 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 - substitute with dried thyme leaves.

Amount of Liquid - 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 - 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 - if you don’t like spicy food you can leave out the scotch bonnet pepper.

Nutrition