Learn how to make this incredibly easy homemade curried cabbage recipe. White cabbage and red bell peppers cooked with an array of aromatic herbs and spices and then steamed until tender.
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For those of you who are already familar with my Jamaican Steamed Cabbage recipe then you will not be disappointed with this curried version, consider it the big sister to that recipe.
It starts with the same star of the show which is the humble white cabbage and the addition of a red bell pepper, though no carrots or other coloured peppers play a role.
However, what you do get is layers upon layers of spices courtesy of the use of cumin, paprika, Jamaican curry powder and black pepper.
These spices offer warmth, earth tones and a subtle kick of Caribbean heat from the scotch bonnet pepper.
You could easily say this is the grown up version with a vibrant orange hue and bold flavours which is the foundation to Caribbean cooking.
If you are looking for an island style side dish with a difference or a modern day twist that's comforting and nourishing at the same time then this cabbage dish is for you.
The key to this cabbage dish is to steam it to YOUR PREFERENCE, I usually like my cabbage slightly crunchy however for this curried adaptation I enjoy the flavours more in its soft variation.
Reasons to make this dish
- Cabbage is a budget friendly vegetable
- Great for people who love anything "curry" based
- Homemade and made from scratch
- Perfect choice for those who have already tried my signature "Jamaican steamed cabbage" recipe
- Low carb and full of fibre
- Meal prep friendly
Ingredients you will need
- Olive oil - Used for sauteing the base ingredients and "burning" the curry".
- Curry powder - Gives the cabbage that golden colour and Caribbean flavour!
- Onion/scallion/garlic - This is my go to base for many recipes.
- Tomatoes - Gives a slight acidic kick as well as helps with moisture.
- Scotch bonnet - Scotch bonnet pepper gives the cabbage a fiery kick.
- Red bell pepper - For a hint of sweetness and vibrant colour.
- All purpose seasoning/paprika/cumin/onion/garlic granules - These are a combination of earth, sweet tones that offer layers of flavour.
- Black pepper/pink salt - To optimise the taste.
- Thyme - A must have herb for any Caribbean dish!
- Cabbage - White cabbage is the star of the show!
- Water - To create moisture which helps to steam the cabbage.
The steps
- Heat the olive oil in a large non stick frying pan on medium heat.
- Add the curry powder and "burn" (cook) the curry for about one minute.
- Add the onion, scallion, garlic, tomato, scotch bonnet and cook until soft and tender.
- Add the spices - all purpose seasoning, cumin, onion and garlic granules and stir.
- Add the red bell pepper, white cabbage and thyme.
- Pour the water into the pan then give everything a stir to combine with the curry-tomato mixture (the volume of the cabbage will reduce as it steams).
- Add another ½ teaspoon of curry powder.
- Put the lid on and reduce the heat to medium low.
- Let the cabbage steam until your desired texture, stirring occasionally and adding a splash of water if needed (for crunchy cabbage steam for 10-15 minutes, very soft cabbage steam for 20-30 minutes).
- After the given time, remove the lid.
- Sprinkle in some black pepper and pink salt to taste.
Notes and tips
- You will need to use white cabbage for this recipe, don't use the leafy (savoy/ bok choy) variation as it as they don't work well for this type of recipe.
- Customise the spice level to your preference, I used ½ scotch bonnet with the seeds (that's where the raw heat is) which gives medium-high heat. Use less or leave it out if you don't care for any heat.
- Remove the thyme stems before serving.
- Do a taste test, add more seasoning to your preference, if needed.
- Once cool store any leftovers in the refrigerator and consume by the next day.
- Any leftovers can be frozen and stored in a freezer friendly container for up to 3 months.
- Remember to cook the cabbage to your preference, this is important as everyone is different. The longer the cabbage cooks for, the softer it will become.
- Keep in mind that the flavours meld a lot more as the cabbage cooks which is why I recommend steaming the cabbage for atleast 15 minutes.
Pair this recipe with
- Jamaican Rice and Peas
- Vegan Caribbean Plantain Curry
- Oyster Mushroom Chicken (Vegan)
- Gluten Free Fried Chicken
- Keto Roti Recipe with Almond Flour
- Broccoli Rice
- Brown Stew Tofu
- Stewed Goat Meat (Caribbean Inspired)
**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
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Caribbean Curry Cabbage
Ingredients
To cook the curry
- 2½ tablespoon olive oil
- 1½ tablespoon curry powder
To cook the cabbage
- 1 small onion chopped
- 2 scallion sliced
- 4 garlic cloves minced
- 2 tomatoes chopped
- ¼-½ scotch bonnet chopped, optional
- 1½ tablespoon all purpose seasoning
- 2 teaspoon paprika
- ½ teaspoon cumin
- 1½ teaspoon onion granules
- 1½ teaspoon garlic granules
- 1 red bell pepper sliced
- ½ large white cabbage sliced
- 6 sprigs of thyme
- ⅓ cup water (have more on standby, if needed)
- ½ teaspoon extra curry powder
- black pepper and pink salt to taste
Instructions
- Heat the olive oil in a large non stick frying pan on medium heat.
- Add the curry powder and "burn" (cook) the curry for about one minute.
- Add the onion, scallion, garlic, tomato, scotch bonnet and cook until soft and tender.
- Add the spices - all purpose seasoning, cumin, onion and garlic granules and stir.
- Add the red bell pepper, white cabbage and thyme.
- Pour the water into the pan then give everything a stir to combine with the curry-tomato mixture (the volume of the cabbage will reduce as it steams).
- Add another ½ teaspoon of curry powder.
- Put the lid on and reduce the heat to medium low.
- Let the cabbage steam until your desired texture, stirring occasionally and adding a splash of water if needed (for crunchy cabbage steam for 10-15 minutes, very soft cabbage steam for 20-30 minutes).
- After the given time, remove the lid.
- Sprinkle in some black pepper and pink salt to taste.
Notes
- You will need to use white cabbage for this recipe, don't use the leafy (savoy/ bok choy) variation as it as they don't work well for this type of recipe.
- Customise the spice level to your preference, I used ½ scotch bonnet with the seeds (that's where the raw heat is) which gives medium-high heat. Use less or leave it out if you don't care for any heat.
- Remove the thyme stems before serving.
- Do a taste test, add more seasoning to your preference, if needed.
- Once cool store any leftovers in the refrigerator and consume by the next day.
- Any leftovers can be frozen and stored in a freezer friendly container for up to 3 months.
- Remember to cook the cabbage to your preference, this is important as everyone is different. The longer the cabbage cooks for, the softer it will become.
- Keep in mind that the flavours meld a lot more as the cabbage cooks which is why I recommend steaming the cabbage for atleast 15 minutes.
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