Jamaican Steamed Cabbage Recipe
This Jamaican Steamed Cabbage recipe is simple, full of flavor, and a true Jamaican favorite. Once you try it, you’ll want to make it again and again!
INGREDIENTS
- 1 medium white cabbage shredded
- 1 small onion sliced
- 1 medium tomato diced
- 2 garlic cloves chopped
- 1 medium bell pepper chopped
- 1 medium carrot julienned
- ¼ scotch bonnet pepper seeds removed
- 3-4 sprigs thyme
- Salt to taste
- ¼ tablespoon black pepper
- 3 tablespoon cooking oil
INSTRUCTIONS
- Prepare the vegetables:Start by shredding the white cabbage into thin strips and set it aside. Then chop the remaining ingredients: scallion, tomato, garlic, onion, thyme, bell pepper, and carrot. Keep the Scotch bonnet whole if you want a mild heat, or slice it if you prefer more spice.
- Sauté:In a large skillet or pot, heat a bit of oil over medium heat. Add the onion, garlic, thyme, scallion, tomato, and Scotch bonnet pepper. Sauté for about 2 minutes until fragrant and the onions are just starting to soften.
- Add the cabbage:Stir in the shredded cabbage and mix well with the sautéed ingredients. Cover the pot to allow the cabbage to steam in its own moisture, along with the little oil and aromatics at the bottom. Let it cook for about 8–10 minutes.
- Add the color and crunch:Once the cabbage has softened slightly but still has a bit of firmness, add the carrots and bell peppers. Adding them at this stage helps preserve their color and crunch, giving the dish texture and visual appeal.
- Season to taste:Sprinkle in salt and black pepper, stir everything together, and let it steam for another 8–10 minutes, or until the cabbage is tender but not mushy, and the carrots and bell peppers are cooked.
- Serve and enjoy:Remove the Scotch bonnet (if left whole), taste and adjust seasoning if needed, then serve warm with your favorite sides.
NOTES
You can leave out the Scotch bonnet pepper or adjust the amount to suit your taste.