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cabbage on a plate

Jamaican steamed cabbage

This delicious Jamaican steamed cabbage makes the perfect Caribbean appetiser or side dish.
Course Side Dish
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 157kcal
Author Charla


  • 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 tsp of all purpose seasoning see post for recipe
  • 1 tbsp of dairy free butter
  • 1 tsp of black pepper
  • ¼ cup of water
  • Himalayan pink salt to taste
  • ½ scotch bonnet minced (or use ¼ 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.
  • Serve accordingly and sprinkle the cabbage with additional loose thyme (optional).


  • 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.


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