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The perfect island style appetizer has to be this Jamaican Steamed Cabbage recipe. A simple, yet quick and easy side dish consisting of slightly seasoned steamed white cabbage, bell peppers and carrots. It only takes 10 minutes to prepare and ready to eat within 30 minutes!!

If you are looking for a side dish that’s simple yet relatively easy to make. Then this steamed cabbage dish is definitely what you have been waiting for.

I’m talking about a true taste of Jamaica that is guaranteed to be a made over and over again. This is a family favourite side dish of mine. It also is great to turn to if you are seeking an alternative to rice.

Growing up in a Caribbean household meant that at some point I would be acquainted with cabbage. In the Caribbean, like most vegetables, cabbage doubles up as breakfast, lunch or dinner.

Therefore, if you loathed Jamaican steamed cabbage it would quickly become a major issue.

I still to this day have a love/hate relationship with cabbage. Sometimes I cannot get enough of it and other times, I would rather not eat it.

For my cabbage lovers out there, you will love this appetiser, it’s like the Jamaican cousin to Haitian pikliz. The only difference is Jamaican cabbage is cooked while the Haitian variation is served in its raw form.

Reasons to make this cabbage dish

It’s quick and easy to prepare from scratch.

A great way to use up some spare cabbage that’s laying around.

It’s flavoursome, in true Caribbean style it’s definitely NOT bland.

Based on feedback, you guys just cannot seem to get enough of it

A cheap and cheerful recipe.

Heck……..darn near everybody and their grandmother loves all things Jamaican (Just kidding)

Ingredients you will need

Cabbage: To keep the recipe authentic use white cabbage.

Carrot/ bell peppers/onion/garlic: These ingredients are all key and form the base of the steamed cabbage.

Dairy free butter: I like to use vitalite but any vegan butter will do!!

Coconut oil: Just my preference but other high sscmoke point oils will work too.

Thyme: Some Jamaicans dont care for the use of thyme but I like to add some fresh thyme.

All purpose seasoning /black pepper/pink salt and scotch bonnet: All included for seasoning

Sauteing – start by sauteing the garlic and onion until soft.

Adding the cabbage, carrots, scotch bonnet and bell peppers – I used half a head of cabbage, sliced which results in a generous amount. You will need a large skillet to accommodate the vegetables. At first when adding the cabbage to the pan it may seem overcrowded but as you fold it into the pan, the cabbage will wilt and reduce in volume.

Steaming the cabbage – I added a small amount of water to the pan to aid the steaming process. In terms of the total time for steaming, it depends on yourself and preferred texture. I like a very soft cabbage so steam the entire thing for 15 minutes. If you like a crunch then around the 10 minute mark should suffice.

Seasoning – once the cabbage and other vegetables have steamed then add your all purpose seasoning, black pepper, pink salt to taste, butter and stir.

Serving suggestions

How to make jamaican steamed cabbage

Add the coconut oil to the skillet then saute the onion, garlic and thyme until tender.

Then add the scotch bonnet, carrot, cabbage and bell peppers and fold into the pan

Add the water to the skillet, cover and steam for 15 minutes. Once steamed add the pink salt to taste

Finally stir in the all purpose seasoning, butter and black pepper.

What can you do with the remaining 1/2 of the cabbage?

The can chop the cabbage up and freeze it down and use another time. Alternatively, if you are looking ambitious make some Cabbage and Saltfish or Saltfish Fried Rice instead.

Can you add additional vegetables to the dish?

Yes, if you want to include chopped cauliflower, leeks, broccoli, mushrooms. Although this isn’t what is done traditionally there is no reason why you cannot do so.

Tips and notes

Freeze any leftovers. Freeze down any leftover cooked cabbage, just make sure the containers used are freezer friendly.

Freeze down any leftover cooked cabbage, just make sure the containers used are freezer friendly. Thaw out first and then re-heat in the microwave for a few minutes.

in the microwave for a few minutes. Volatility of cooked cabbage. Cabbage can turn bitter and rancid quite quickly, be sure to store in the refrigerator and consume by THE NEXT DAY .

Cabbage can turn bitter and rancid quite quickly, be sure to store in the refrigerator and consume by . Scotch bonnet isn’t a crucial ingredient so if you don’t want any heat then skip it or alternatively use chilli powder instead.

so if you don’t want any heat then skip it or alternatively use chilli powder instead. You can add dried/loose thyme instead of using sprigs of thyme or even use both.

of using sprigs of thyme or even use both. Allow the cabbage to truly steam , don’t rush it! 15 minutes is well worth the wait

, don’t rush it! 15 minutes is well worth the wait DO NOT use leafy cabbage i.e savoy, bok choy. This type of cabbage will wilt and become soggy/mushy as it cooks. Jamaican style cabbage is firm in texture.

Jamaican drinks you can try

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Jamaican steamed cabbage This delicious Jamaican steamed cabbage makes the perfect Caribbean appetiser or side dish. 4.91 from 10 votes Print Pin Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 servings Calories: 157 kcal Author: Charla Ingredients 1/2 a head of cabbage sliced 1/2 a head of cabbage sliced

1 small onion sliced 1 small onion sliced

1 medium carrot julienned 1 medium carrot julienned

1 red pepper sliced finely 1 red pepper sliced finely

1 yellow pepper sliced finely 1 yellow pepper sliced finely

3 garlic cloves chopped 3 garlic cloves chopped

3 sprigs of thyme 3 sprigs of thyme

1 tsp of all purpose seasoning see post for recipe 1 tsp of all purpose seasoning see post for recipe

1 tbsp of dairy free butter 1 tbsp of dairy free butter

1 tsp of black pepper 1 tsp of black pepper

1/4 cup of water 1/4 cup of water

Himalayan pink salt to taste Himalayan pink salt to taste

1/2 scotch bonnet minced (or use 1/4 tsp of chilli powder) 1/2 scotch bonnet minced (or use 1/4 tsp of chilli powder)

2 tbsp of coconut oil 2 tbsp of coconut oil Instructions Melt the coconut oil on medium heat then proceed to sautee the onion, garlic along with the sprigs of thyme until soft and tender.

Add the cabbage, carrot, bell peppers and scotch bonnet, fold and stir. The pan may seem overcrowded but the cabbage will reduce as it heats through.

Continue to stir and fold until the cabbage reduces in volume, this should take up to 5 minutes.

Once reduced, lower the heat and add the water, ready for steaming.

Cover the skillet with a lid and steam for 15 minutes (10 minutes or less if you want crunchy cabbage).

Remove the lid and season with the all purpose seasoning, black pepper, butter and salt to taste and stir.

Serve accordingly. Notes Freeze any leftovers. Freeze down any leftover cooked cabbage, just make sure the containers used are freezer friendly.

Freeze down any leftover cooked cabbage, just make sure the containers used are freezer friendly. Thaw out first and then re-heat in the microwave for a few minutes.

in the microwave for a few minutes. Volatility of cooked cabbage. Cabbage can turn bitter and rancid quite quickly, be sure to store in the refrigerator and consume by THE NEXT DAY .

Cabbage can turn bitter and rancid quite quickly, be sure to store in the refrigerator and consume by . Scotch bonnet isn't a crucial ingredient so if you don't want any heat then skip it or alternatively use chilli powder instead.

so if you don't want any heat then skip it or alternatively use chilli powder instead. You can add dried/loose thyme instead of using sprigs of thyme or even use both.

of using sprigs of thyme or even use both. Allow the cabbage to truly steam , don't rush it! 15 minutes is well worth the wait

, don't rush it! 15 minutes is well worth the wait DO NOT use leafy cabbage i.e savoy, bok choy. This type of cabbage will wilt and become soggy/mushy as it cooks. Jamaican steamed cabbage is firm in texture. Nutrition Calories: 157 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 7 g | Sodium: 131 mg | Potassium: 432 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 3706 IU | Vitamin C: 141 mg | Calcium: 87 mg | Iron: 2 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy