Jamaican Steamed Cabbage
Ingredients:
White cabbage
1/2 head
about 600 g, shredded
Carrots
2
cut into thin strips
Onion
1
sliced
Garlic
3 cloves
minced
Spring onions
3
sliced
Fresh thyme
3 sprigs
Scotch bonnet pepper
1/2
seeded and finely chopped, or left whole
Plum tomato
1
diced
Butter
2 Tablespoons
or olive oil
Water
3 Tablespoons
Salt
1 Teaspoons
Black pepper
1/2 Teaspoons
Preparation mode:
👉 Jamaican steamed cabbage is a simple, colourful side dish served all over the island with rice and peas, fried plantain or fish. The cabbage cooks quickly in its own steam with carrot, thyme and a little Scotch bonnet for gentle heat.
🍳 How to Make Jamaican Steamed Cabbage
- Soften the aromatics. Melt the butter in a large pan over medium heat. Add the onion, garlic, spring onions and thyme and cook for 2–3 minutes.
- Add the pepper and tomato. Stir in the Scotch bonnet and tomato and cook for 1 minute.
- Add the vegetables. Add the cabbage and carrots, season with salt and pepper and toss well.
- Steam. Add the water, cover tightly and cook on medium-low heat for 8–10 minutes, stirring once, until the cabbage is tender but still has a little bite.
- Serve. Remove the thyme stems and serve hot.
💡 Tips
- For less heat, add the Scotch bonnet whole and remove it before serving.
- Some cooks add a handful of saltfish or bell pepper strips.
❓ FAQ
What do Jamaicans eat steamed cabbage with?
Rice and peas, ackee and saltfish, fried dumplings or fried fish.
Is it vegan?
Yes, if you use oil instead of butter.
👉 More Caribbean recipes: browse all recipes.
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