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 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.
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.
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)
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
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?
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 drinks you can try
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Jamaican steamed cabbage
Ingredients
- 2 tablespoon of coconut oil (28g)
- 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 water (60ml)
- 1 teaspoon all purpose seasoning (2g)see post for recipe
- 1 tablespoon dairy free butter (14g)
- 1 teaspoon black pepper (2g)
- pink salt to taste
Instructions
- Melt the coconut oil on medium heat then proceed to saute 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.
Melanie says
Loved this.
Charla says
Thank you.
Pabitha says
Great content as always! Your passion for this subject really shines through, and it makes your blog such a pleasure to read. Keep it up!
Charla says
Thank you!
Howard says
Second time I made it great recipe
Charla says
Thanks Howard
Nirmal Anandth M says
Nice and simple recipe. I like crunchy cabbage along with crunchy carrots. What is the vegan butter here? I am not sure of it.
Charla says
Thank you. I used Vitalite as my choice of dairy free/vegan butter.
Shelby says
This is such a delicious way to prepare cabbage. Perfect as a side dish with all my favorite jerk recipes!
Charla says
Thanks Shelby
Sisley says
This recipe makes cabbage so much more delicious.
Charla says
Thanks Sisley.
Pauline says
Every quick simple an helpful
Charla says
Glad to hear that Pauline
Beth says
What I love about this recipe is that it's so easy to make and there's nothing fancy in it. So many vegan recipes leave me hunting all over creation for ingredients.
Charla says
Thanks for the positive feedback Beth.
Kate says
This recipe has turned cabbage from blah to WOW! The whole family loved it.
Charla says
Thanks Kate.
Aimee Mars says
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!
Charla says
Thank you so much
Tayler says
We had this stead cabbage with dinner last night and it was incredible! Will definitely add it to our regular rotation!
Charla says
I'm so glad to hear it.
Dana says
This is so flavorful! Love a good cabbage dish and this has become one of my absolute favorites.
Charla says
Thank you!
Jess says
I love how quick this is to make. It fits my busy lifestyle!
Charla says
Thank you, much appreciated!
Denise says
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
Charla says
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).
Chelsea Corbitt says
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.
Charla says
Thank you for the feedback Chelsea, glad you liked the recipe regardless 🙂
chieko says
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!
Charla says
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!
Melanie says
Making this tonight with your Jamaican Oxtail recipe that has already been a hit over and over again!!!!
Can't wait to try this!
Charla says
Yay! I'm so excited for you, you will love it!
Charry says
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.
Charla says
No problem Charry, just as long as you enjoyed the recipe, that's all that matters and thanks for the positive feedback.
UK mum says
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!
Charla says
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!
Mireille says
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 😘👋🏼
Charla says
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!
Lagatta de Montréal says
Yes that does look like pikliz (Lots of Haitians here in Montréal, so they are common here. They also come put up in jars.
Jarissa says
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!
Charla says
Yay! I'm so glad that you love this dish as well.
Brenda says
Why do you use dairy free butter? Can regular butter be used?
Charla says
My website is gluten free and dairy free but you can use regular butter that local to your country and get the same results.
Clarese says
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.
Charla says
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.
TexasMom says
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.
Charla says
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.
Danielle Wolter says
what an amazing quick and easy meal. Cabbage is one of my favs! Can't wait to try it.
Charla says
Thank you Danielle!!
Chris Collins says
I love a 30minute meal and this looks right up my street! Can't wait to try the recipe 🙂
Charla says
Thanks Chris. Yes 30 minutes and it's ready to serve.
Sarah | Wandercooks says
I love the flavours you've added to this, no more boring cabbage for me!
Charla says
Thank you
Sadia Malik says
looks colorful and crunchy, will try
Nart at Cooking with Nart says
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!
Charla says
Thanks Nart. Not to sound biased but Jamaican food is amazing and this one is a readers favourite.
Brenda says
What kind of butter do they use in Jamaica?
RoRo says
I will be cooking this for Sunday dinner along with the oxtails and beans. Can’t wait thanks for sharing
Charla says
Awesome! That sounds like a wonderful combination. Please save me a plate and enjoy!
Lori says
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.
Charla says
Hi Lori. Sounds like a treat! I only wish you has saved me some too.
Diana says
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.
Charla says
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/
Juanita says
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!
Charla says
Hi Juanita!! Thanks for the wonderful feedback. I'm so glad to have helped you out, you are most welcome!!
Randy says
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.
Charla says
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!
MsE says
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!
Charla says
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!!