Jamaican steamed cabbage
This delicious Jamaican steamed cabbage makes the perfect Caribbean appetiser or side dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
- 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.
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