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 ½ 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 , Okra 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.
- Add additional water if required, if ¼ cup of water isn't enough.
- 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
Ingredients
- ½ a head of large cabbage sliced
- 1 small onion sliced
- 1 medium carrot julienned
- 1 red pepper sliced finely
- 1 yellow pepper sliced finely
- 3 garlic cloves chopped
- 3-4 sprigs of thyme tied together
- 1 teaspoon of all purpose seasoning see post for recipe
- 1 tablespoon of dairy free butter
- 1 teaspoon of black pepper
- ¼ cup of water
- Himalayan pink salt to taste
- ½ scotch bonnet minced (or use ¼ teaspoon of chilli powder)
- 2 tablespoon 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 and sprinkle the cabbage with additional loose thyme (optional).
Notes
- Freeze any leftovers. Freeze down any leftover cooked cabbage, just make sure the containers used are freezer friendly.
- Add additional water if required, if ¼ cup of water isn't enough.
- 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.
Perfect, easy and had all the ingredients in my cupboard.. I forgot to add the all purpose, but would make it the same the next time.
No problem Charry, just as long as you enjoyed the recipe, that's all that matters and thanks for the positive feedback.
Thank you for this recipe.
I made this a couple of days ago. Really loved it. I'm not a cabbage lover (outside of slaw) but am going through anti cancer treatment so am looking to up my nutritional levels.
We had it with a salmon fritter in light tempura batter.
I intend to look out for your other recipes!
I'm so glad that you liked the cabbage. This recipe was what made me fall in love with cabbage as well. I would have love to have seen the entire dish, sounds amazing!
Yes that does look like pikliz (Lots of Haitians here in Montréal, so they are common here. They also come put up in jars.
My boyfriend and I made this tonight and it was delicious. We paired it with your recipe for Jamaican curry chicken. Thanks for the great recipes!
Yay! I'm so glad that you love this dish as well.
Made this today & it was really good & has the Jamaican cabbage flavor! Thanks for the recipe.
P.S. I love a little heat but boy those scotch bonnets reallllllly pack a punch, I’d use 1/4th or 1/8th if you’re not big on heat.
You are so welcome. Yes, scotch bonnet peppers are flaming hot, the heat is in the membrane (seeds). You definitely have to me mindful of that heat when using it or simply remove the seeds/membrane and use only the skin for flavour.
I haven't made this yet. I will be making it in a few days. But I already know it will be great. I'll have to sub "green" cabbage, "sea" salt, ground "cayenne" pepper, "dairy" butter, and "Cajun" seasoning. Should I steam the green cabbage for less time than you would the white cabbage? We don't have any white cabbage where I shop.
It depends on which green cabbage you intend to use. If you're referring to the ball shaped one then the cooking time will be the same. However, if you are referring to the leafy green lettuce type of cabbage i.e napa/chinese cabbage then you will want to reduce the cooking time. I would advise not leaving the cabbage unsupervised so you can keep an eye on it's readiness so it doesn't wilt or become mushy.
what an amazing quick and easy meal. Cabbage is one of my favs! Can't wait to try it.
Thank you Danielle!!
I love a 30minute meal and this looks right up my street! Can't wait to try the recipe 🙂
Thanks Chris. Yes 30 minutes and it's ready to serve.
I love the flavours you've added to this, no more boring cabbage for me!
Thank you
looks colorful and crunchy, will try
I've never had Jamaican food before but I've seen so many delicious looking recipes just like this one. This recipe sounds easy to make, though, so I'll have to give it a try!
Thanks Nart. Not to sound biased but Jamaican food is amazing and this one is a readers favourite.
I will be cooking this for Sunday dinner along with the oxtails and beans. Can’t wait thanks for sharing
Awesome! That sounds like a wonderful combination. Please save me a plate and enjoy!
I made this for dinner last night. I added tomatoes strips which added some water content and omitted the water ; otherwise I followed the recipe step-by-step. It was absolutely delicious and better than the Jamaican restaurant that I pay to have delivered to my house. I also cooked braided Jamaican oxtails with butter beans in the slow cooker. What a feast. I grew all of the vegetables in my garden that I used for this recipe. I picked them fresh minutes before cooking.
Hi Lori. Sounds like a treat! I only wish you has saved me some too.
I'm looking for your all purpose seasoning recipe you mentioned to see post for it. Cant locate it. I love jamaican steamed cabbage, it's one of my favorites, that I experienced from my island travels.
Hi Diana, My apologies. I will update the post with the link and post it here for you aswell https://thatgirlcookshealthy.com/all-purpose-seasoning-blend/
So good! I miss having Jamaican food from nyc! Where I moved has literally no culture. Made this at home & it was a hit and tastes just like what you get at the Jamaican spot (if they don’t run out😂). Thank you!
Hi Juanita!! Thanks for the wonderful feedback. I'm so glad to have helped you out, you are most welcome!!
Thanks for sharing this recipe it was everything I hoped it would be. Now I don’t need to spend $4.00 for a side of cabbage from my local jerk restaurant when I can make my very own for less including leftovers! WIN! WIN! WIN!
I'm so happy to hear you enjoyed my recipe. You can save a ton of money by making your own in the future now. Happy to have helped!!