This cabbage recipe and adds a colorful and vibrant mood to any menu. If you happen to go to a Jamaican restaurant here in the USA, more than likely Jamaican Steamed Cabbage will be on the menu.
Also Jamaican Sweet Potato Pudding, and Jamaican Rice And Peas.
Jamaican Steamed Cabbage Ingredients
- Green Cabbage
- Carrot
- Olive Oil
- Onion
- Garlic
- Red Bell Pepper
- Thyme
- Green Onion
- Salt
- Scotch Bonnet Pepper
Cabbage Health Benefits
Cabbage is a member of the cruciferous vegetable family. Cruciferous veggies are known for their many health benefits, read here. Some are
- Diabetes
- Anti-Cancer
- Anti-inflammatory
How To Make Jamaican Steamed Cabbage?
To prepare Jamaican Steamed Cabbage, shred cabbage, and carrot thinly discarding the inner core of the cabbage. Fresh thyme is the herb that is traditionally used for this dish, although for most of the year I have thyme in my garden, at times I use Culinary Thyme Leaves.
- Remove outer leaves of cabbage, cut in half, using a knife slice thinly discarding the inner core. Shred or thinly slice the carrot.
- Heat oil in a large skillet on medium-high heat. Sauté onion, garlic, bell pepper, thyme, green onion and salt.
- Add cabbage and carrots and stir well. Add water or broth and whole Scotch Bonnet pepper.
- Cover and allow to cook for about 10 minutes stirring occasionally.
What To Serve With Steamed Cabbage?
Other Amazing Cabbage Recipes
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Categories
- Categories: Gluten-Free, Vegan
- Course: Side Dish
Nutrition
(Per portion)- Energy: 43 kcal / 180 kJ
- Fat: 2 g
- Protein: 1 g
- Carbs: 7 g
Cooking Time
- Preparation: 10 min
- Cooking: 10 min
- Ready in: 20 min
Ingredients
- 1/2 medium head cabbage, washed
- 1 medium carrot, washed
- 2 teaspoons olive oil, or coconut oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 red bell pepper, chopped
- 2 sprigs fresh thyme, or 1/4 teaspoon dried
- 2 green onions
- 1/2 teaspoon salt
- 1/4 cup water, or vegetable broth
- 1 whole Scotch Bonnet pepper
Instructions
- Remove outer leaves of cabbage, cut in half, using a knife slice thinly discarding the inner core. Shred or thinly slice the carrot.
- Heat oil in a large skillet on medium-high heat. Saute onion, garlic, bell pepper, thyme, green onion, and salt
- Add cabbage and carrots and stir well. Add water or broth and whole Scotch Bonnet pepper.
- Cover and allow to cook for about 10 minutes stirring occasionally.
I would like to have put some nut meg or coriander in but was scared to do so but it was great any way next time I will give it a shot
Kim, you could definitely add your spice of choice, thank you for sharing your feedback.
What is a Scotch Bonnet Pepper? I really want to try this recipe.
It’s flavorful yet hot pepper found in the Caribbean, it has a distinct flavor. You can substitute with habanero pepper. cayenne or omit. The recipe will taste great without it.
I just cooked this. This was absolutely delicious!! Thanks so much!
I was just browsing for relevant recypes to make a healthy lunchbox to my work. The matter is that I write articles for students, so I eat a lot) Thanks for the excellent information.
Wow, hubby and I really enjoyed this one. The aroma while it was cooking was amazing and the actual finished product did not disappoint.
Hillary, I’m so happy you and hubby enjoyed it, thank you so much for sharing your feedback.
Where did the print button go
My dear friend Philly, the print button is right below the first photo. I’m not able to check because I have a brand new laptop and desktop and I haven’t sync them as yet to my printer, at the same time I’m having a major installation done by a technician on my internet access so my printer has to be synced to the upgraded internet speed. I am seeing the Print button though. Let me know if you can’t see it, I’ll email you a screenshot of where it is if you can’t find it.
Oh wow I missed that… it was at a different location before…sorry about that… I got it now
No problem, my web designer added a “Jump To Recipe” button at the top so that might have changed it up some.
This cabbage recipe was so easy to make, and tasted so amazing! I made this for a party and everyone loved it!
Jenni that wonderful, I’m so happy everyone enjoyed it. Thank you for sharing your feedback.
If you’re afraid of the spice, don’t cut it. Pull it out before anything else out of the pot. I have 2 young kids who love this dish because they associate it with a family friend who lives 1000 miles away now.
I try this for Christmas with my curry chicken and shrimps It was good family love it. The only thing is I didn’t add the pepper Because my Grand kids don’t like spice.
Michelle, I’m so happy it turned out great. Happy holidays!
imma try the jamacian cabbage!! i love cabbage!
I’m excited to try this recipe!
Is the Scotch Bonnet Pepper a requirement? If so, do I simply put a whole one in to increase flavor, then discard once the cabbage is steamed?
Hello Jennifer that’s great, yes that is exactly how I do it. Scotch Bonnet pepper adds a unique flavor.
Where did your print button go
Philly its at the same place, right below the first photo to the right of the email tab.
A great delicious side item