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Jamaican Steamed Cabbage

Jamaican Steamed Cabbage
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Jamaican Steamed Cabbage is a vibrant and flavorful Caribbean side dish that features tender steamed cabbage combined with carrots, bell peppers, scallions, garlic, ginger, and traditional Jamaican spices like thyme and Scotch bonnet pepper. Perfectly balanced with a slight crunch and aromatic depth, this healthy and colorful dish pairs wonderfully with jerk chicken, curry goat, rice and peas, and other Caribbean staples.

Ingredients

Scale

Main Vegetables

  • 1 medium green cabbage, sliced into thin strips
  • 2 medium carrots, julienned
  • 1 red or yellow bell pepper, diced
  • 4 scallions (green onions), chopped

Aromatics and Seasonings

  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 whole or diced Scotch bonnet pepper (use sparingly for heat)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt to taste
  • Black pepper to taste

Other Ingredients

  • 2 tablespoons vegetable or coconut oil
  • 1/4 to 1/3 cup water or vegetable/chicken broth

Instructions

  1. Prep Your Vegetables: Wash all vegetables thoroughly. Slice the cabbage into thin strips, julienne the carrots, dice the bell peppers, and chop the scallions. Mince garlic and ginger finely so they blend well without overpowering the dish.
  2. Sauté Aromatics: Heat oil in a large skillet or pot over medium heat. Add garlic, ginger, and chopped scallions first, stirring often until fragrant and just beginning to brown. This step builds the aromatic flavor base.
  3. Add Vegetables and Seasonings: Add the cabbage, carrots, bell peppers, and Scotch bonnet pepper (whole or diced depending on heat preference). Sprinkle thyme over the vegetables and stir to coat everything evenly.
  4. Steam the Cabbage: Pour in just enough water or broth to create steam (about 1/4 to 1/3 cup). Cover the pot tightly and steam over medium-low heat for 10-15 minutes, stirring occasionally, until cabbage is tender but still slightly crisp.
  5. Season and Serve: Remove the lid, stir and taste. Adjust salt and pepper as needed. Remove the Scotch bonnet pepper if left whole to avoid unexpected heat. Garnish with extra scallions or thyme if desired and serve warm.

Notes

  • Chop vegetables uniformly for even cooking and texture.
  • Start with less Scotch bonnet pepper to control spice; you can add more later if desired.
  • Use fresh thyme if possible for a brighter flavor.
  • Don’t oversteam; keep some crunch for the best texture.
  • Use a tight-fitting lid to seal in steam and moisture.

Nutrition

Keywords: Jamaican Steamed Cabbage, Caribbean side dish, vegan Jamaican recipe, healthy steamed vegetables, Jamaican cooking, spicy cabbage side

Find it online: https://mealsbylina.com/jamaican-steamed-cabbage/