Jamaican steamed cabbage

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.
• Thaw out first and then re-heat 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.
• Scotch bonnet isn’t a crucial ingredient 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.
• Allow the cabbage to truly steam, 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

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Jamaican steamed cabbage

This delicious Jamaican steamed cabbage makes the perfect Caribbean appetiser or side dish.

5 from 6 votes

Print Pin Rate

Course: Side Dish

Cuisine: Jamaican

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 157kcal

Author: Charla

Ingredients

• 1/2 a head of cabbage sliced
• 1 small onion sliced
• 1 medium carrot julienned
• 1 red pepper sliced finely
• 1 yellow pepper sliced finely
• 3 garlic cloves chopped
• 3 sprigs of thyme
• 1 tsp of all purpose seasoning see post for recipe
• 1 tbsp of dairy free butter
• 1 tsp of black pepper
• 1/4 cup of water
• Himalayan pink salt to taste
• 1/2 scotch bonnet minced (or use 1/4 tsp of chilli powder)
• 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.
• Thaw out first and then re-heat 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.
• Scotch bonnet isn't a crucial ingredient 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.
• Allow the cabbage to truly steam, 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: 157kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Sodium: 131mg | Potassium: 432mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3706IU | Vitamin C: 141mg | Calcium: 87mg | Iron: 2mg

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