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