Jamaican Steamed Cabbage is a popular side dish in Jamaica. It is easy to prepare and very flavorful. Shredded cabbage and carrots are cooked with onion, garlic, bell pepper, and thyme.
This is another favorite dish from back home in Jamaica. It's normally served as a side dish throughout the island. It is also popularly served as a breakfast dish. I
t is easy to prepare 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 and Jamaican Rice And Peas.
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.
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Categories
Nutrition
- 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 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
- 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 carrot.
- Heat oil in a large skillet on medium high heat. Saute onion, garlic, bell pepper, thyme 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.
Notes
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.
A great delicious side item