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    BLANK » Recipe Index » Caribbean Dishes

    Jamaican steamed cabbage

    Last Updated January 2, 2023. Published February 1, 2019 By Charla 53 Comments

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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!!

    Jamaican steamed cabbage

    Jamaican steamed cabbage

    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 is also 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.

    Jamaican steamed cabbage

    For my cabbage lovers out there, you will love this appetiser, just as much as Haitian pikliz another Haitian cabbage side dish which is just as popular.

    They share some similarities but are not the same.

    Jamaican steamed cabbage

    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 nearly everybody and their grandmother loves all things Jamaican (Just kidding)

    Jamaican steamed cabbage

    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 smoke 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 a VERY large 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 very soft cabbage so I 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

    • Salfish  
    • Saltfish Fritters
    • Jamaican Hot Pepper Shrimp 
    • Boiled Plantain with Kale

    How to make jamaican steamed cabbage 

    sauteing the 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

    adding the water and salt

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

    adding the seasoning

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

    What can you do with the remaining ½ of the cabbage?

    You can chop the cabbage up and freeze it down and use another time. Alternatively, if you are feeling 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.

    Notes and tips

    • 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 steamed cabbage

    Jamaican drinks you can try

    • Sorrel
    • Jamaican Ginger Beer
    • Soursop Punch
    • Carrot Juice
    • Sexy Juice

    **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.**

    cabbage on a plate

    Jamaican steamed cabbage

    This delicious Jamaican steamed cabbage makes the perfect Caribbean appetiser or side dish.
    4.95 from 34 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

    • 2 tablespoon of coconut oil
    • 1 small onion sliced
    • 3 garlic cloves chopped
    • 3-4 sprigs of thyme tied together
    • ½ a head of a VERY large white cabbage sliced
    • 1 medium carrot julienned
    • 1 red pepper sliced finely
    • 1 yellow pepper sliced finely
    • ½ scotch bonnet minced (or use ¼ teaspoon of chilli powder)
    • ¼ cup of water
    • 1 teaspoon of all purpose seasoning see post for recipe
    • 1 tablespoon of dairy free butter
    • 1 teaspoon of black pepper
    • Himalayan pink salt to taste

    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.

    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
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
    « Scotch bonnet pepper sauce (BHM Pot Luck)
    Jamaican Ackee and Saltfish (Paleo, Keto, Gluten-Free) »
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Aimee Mars

      October 28, 2022 at 8:37 pm

      5 stars
      I don't usually love cabbage but following this recipe, WOW! The flavor is incredible and I wish I would have made a double batch!

      Reply
      • Charla

        October 28, 2022 at 9:38 pm

        Thank you so much

        Reply
    2. Tayler

      October 28, 2022 at 8:32 pm

      5 stars
      We had this stead cabbage with dinner last night and it was incredible! Will definitely add it to our regular rotation!

      Reply
      • Charla

        October 28, 2022 at 9:38 pm

        I'm so glad to hear it.

        Reply
    3. Dana

      October 28, 2022 at 6:32 pm

      5 stars
      This is so flavorful! Love a good cabbage dish and this has become one of my absolute favorites.

      Reply
      • Charla

        October 28, 2022 at 9:38 pm

        Thank you!

        Reply
    4. Jess

      October 28, 2022 at 6:27 pm

      5 stars
      I love how quick this is to make. It fits my busy lifestyle!

      Reply
      • Charla

        October 28, 2022 at 9:39 pm

        Thank you, much appreciated!

        Reply
    5. Denise

      July 30, 2022 at 8:55 pm

      Hi, what type of cabbage should I use? Savoy cabbage or sweetheart cabbage or white cabbage or something else? I live in the UK and there are so many different cabbages. Thank you

      Reply
      • Charla

        July 30, 2022 at 10:04 pm

        Hi Denise, it's always white cabbage for Jamaican recipes, I will update the recipe post to reflect this. Thanks for asking and enjoy (I know you will).

        Reply
    6. Chelsea Corbitt

      July 12, 2022 at 12:34 am

      4 stars
      I tried this for the first time and it was pretty good! I added one habanero pepper to it and probably would add another for a nice kick.

      Reply
      • Charla

        July 12, 2022 at 7:58 am

        Thank you for the feedback Chelsea, glad you liked the recipe regardless 🙂

        Reply
    7. chieko

      May 11, 2022 at 8:09 am

      5 stars
      I love Jamaican steamed cabbage. I discovered it at a roadside stand in Florida run by too cute and sweet older Jamaican ladies. I stopped for their curry goat and they gave me a side of the cabbage. That was over 25 years ago. To this day their goat curry and cabbage are the gold standard when comparing others, including my own.

      In my most recent batch, I used napa cabbage. It's what I had on hand. Normally I'd use the Scotch bonnets but was sharing this with friends that can't really take the heat so I used serrano chiles. Worked fine. The napa cabbage did not get soggy and maintained its texture. I did add a bit of fresh ginger and some allspice. One thing I like is to use unrefined coconut oil as it adds a bit of coconut flavor. Since I have an aversion to thyme, I substituted oregano.

      This is such an easy and flavorful dish to make. I feel it should be added to everyone's veggie rotation!

      Reply
      • Charla

        May 12, 2022 at 12:29 pm

        Hi there, I'm so glad you liked the recipe and I'm so glad you were able to use napa cabbage with the texture still intact, that's good to know and I have noted that!

        Reply
    8. Melanie

      May 08, 2022 at 5:54 pm

      Making this tonight with your Jamaican Oxtail recipe that has already been a hit over and over again!!!!

      Can't wait to try this!

      Reply
      • Charla

        May 08, 2022 at 9:23 pm

        Yay! I'm so excited for you, you will love it!

        Reply
    9. Charry

      July 21, 2021 at 12:40 pm

      5 stars
      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.

      Reply
      • Charla

        July 21, 2021 at 3:11 pm

        No problem Charry, just as long as you enjoyed the recipe, that's all that matters and thanks for the positive feedback.

        Reply
    10. UK mum

      September 27, 2020 at 10:00 am

      5 stars
      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!

      Reply
      • Charla

        September 27, 2020 at 12:57 pm

        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!

        Reply
        • Mireille

          February 01, 2022 at 10:33 am

          Thanks for posting this recipe! Looks and sounds really good! Can’t wait to try it. Will likely add a squeeze of lime juice, chick peas or white beans for protein and serve either with soba noodles or brown rice. Great side dish as well.
          By the way, the “jump to recipe” button didn’t work for me.
          Take care!
          Love, from France 😘👋🏼

          Reply
          • Charla

            February 01, 2022 at 11:00 am

            Hi Mireille, I'm excited for you as I know you won't be disappointed. I'm not sure why the "jump to button" didn't work on your end as I just got my technician to check it and it seems to be working fine, but thanks for highlighting that and enjoy the recipe!

            Reply
    11. Lagatta de Montréal

      August 01, 2020 at 9:14 pm

      4 stars
      Yes that does look like pikliz (Lots of Haitians here in Montréal, so they are common here. They also come put up in jars.

      Reply
    12. Jarissa

      July 24, 2020 at 4:54 am

      5 stars
      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!

      Reply
      • Charla

        July 24, 2020 at 9:35 am

        Yay! I'm so glad that you love this dish as well.

        Reply
      • Brenda

        February 08, 2022 at 4:22 pm

        Why do you use dairy free butter? Can regular butter be used?

        Reply
        • Charla

          February 08, 2022 at 4:30 pm

          My website is gluten free and dairy free but you can use regular butter that local to your country and get the same results.

          Reply
    13. Clarese

      June 24, 2020 at 11:59 pm

      5 stars
      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.

      Reply
      • Charla

        June 25, 2020 at 6:48 am

        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.

        Reply
      • TexasMom

        September 22, 2020 at 9:31 am

        5 stars
        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.

        Reply
        • Charla

          September 22, 2020 at 2:42 pm

          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.

          Reply
    14. Danielle Wolter

      April 29, 2020 at 12:23 pm

      what an amazing quick and easy meal. Cabbage is one of my favs! Can't wait to try it.

      Reply
      • Charla

        April 29, 2020 at 12:43 pm

        Thank you Danielle!!

        Reply
    15. Chris Collins

      April 29, 2020 at 10:17 am

      5 stars
      I love a 30minute meal and this looks right up my street! Can't wait to try the recipe 🙂

      Reply
      • Charla

        April 29, 2020 at 10:20 am

        Thanks Chris. Yes 30 minutes and it's ready to serve.

        Reply
    16. Sarah | Wandercooks

      April 29, 2020 at 10:08 am

      I love the flavours you've added to this, no more boring cabbage for me!

      Reply
      • Charla

        April 29, 2020 at 10:18 am

        Thank you

        Reply
    17. Sadia Malik

      April 29, 2020 at 8:17 am

      looks colorful and crunchy, will try

      Reply
    18. Nart at Cooking with Nart

      April 29, 2020 at 8:16 am

      5 stars
      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!

      Reply
      • Charla

        April 29, 2020 at 9:00 am

        Thanks Nart. Not to sound biased but Jamaican food is amazing and this one is a readers favourite.

        Reply
      • Brenda

        February 08, 2022 at 4:23 pm

        What kind of butter do they use in Jamaica?

        Reply
    19. RoRo

      January 23, 2020 at 1:37 am

      I will be cooking this for Sunday dinner along with the oxtails and beans. Can’t wait thanks for sharing

      Reply
      • Charla

        January 23, 2020 at 10:20 am

        Awesome! That sounds like a wonderful combination. Please save me a plate and enjoy!

        Reply
    20. Lori

      October 21, 2019 at 1:16 pm

      5 stars
      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.

      Reply
      • Charla

        October 21, 2019 at 5:00 pm

        Hi Lori. Sounds like a treat! I only wish you has saved me some too.

        Reply
    21. Diana

      September 08, 2019 at 7:53 pm

      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.

      Reply
      • Charla

        September 08, 2019 at 8:10 pm

        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/

        Reply
    22. Juanita

      September 06, 2019 at 1:13 am

      5 stars
      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!

      Reply
      • Charla

        September 06, 2019 at 9:59 am

        Hi Juanita!! Thanks for the wonderful feedback. I'm so glad to have helped you out, you are most welcome!!

        Reply
      • Randy

        June 20, 2022 at 12:15 am

        5 stars
        Wow and wow! This it the 2nd time i have made this. All i need is a fresh piece of blackened mahi-mahi and a Banks beer. Yes i know wrong island never the less you know what I mean.

        Reply
        • Charla

          June 20, 2022 at 12:40 am

          Thanks Randy, Mahi-Mahi and Banks beer, Barbarbos I see you! That's right mix together the different island cuisines, I do this all the time and love it!

          Reply
    23. MsE

      May 07, 2019 at 10:00 pm

      5 stars
      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!

      Reply
      • Charla

        May 07, 2019 at 10:32 pm

        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!!

        Reply

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