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. It 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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Ingredients
For: 6 servings
- 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
- 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 and whole Scotch Bonnet pepper.
- Cover and allow to cook for about 10 minutes stirring occasionally.
Recipe notes
