Easy Jamaican Steamed Cabbage (Print version)
Tender Jamaican steamed cabbage with carrots, bell pepper, thyme, and gentle Scotch bonnet flavor in about 30 minutes.
# Ingredients:
For the cabbage
01 -
1 medium green cabbage, about 2 lb (900 g), cored and thinly sliced
02 -
1 large carrot, julienned or coarsely grated
03 -
1 red bell pepper, thinly sliced
04 -
1 small yellow onion, thinly sliced
05 -
3 scallions, sliced
06 -
3 cloves garlic, minced
07 -
3 sprigs fresh thyme, or 1 teaspoon dried thyme
08 -
1 whole Scotch bonnet pepper, left intact
09 -
2 tablespoons coconut oil or neutral oil
10 -
1/4 cup (60 ml) water or vegetable broth
11 -
1 teaspoon kosher salt, plus more to taste
12 -
1/2 teaspoon black pepper
13 -
1/4 teaspoon ground allspice
# Instructions:
01 -
Remove any tough outer cabbage leaves. Core and thinly slice the cabbage, julienne the carrot, slice the bell pepper, and chop the onion, scallions, and garlic.
02 -
Heat the coconut oil in a wide skillet or Dutch oven over medium heat. Add the onion and scallions and cook for about 2 minutes until fragrant and slightly softened.
03 -
Stir in the garlic, thyme, black pepper, and allspice. Cook for 30 seconds, stirring constantly so the garlic does not brown.
04 -
Add the cabbage, carrot, bell pepper, salt, and water or vegetable broth. Toss well, then place the whole Scotch bonnet pepper on top.
05 -
Cover and cook for 10 minutes. Stir gently, cover again, and cook for 5-8 minutes more until the cabbage is tender but still has a little body.
06 -
Remove and discard the Scotch bonnet pepper unless you want extra heat. Taste for salt and serve hot.
# Good to know:
01 -
Use a whole uncut Scotch bonnet for aroma with mild heat.
02 -
Best served hot, but leftovers keep for up to 3 days.
03 -
For a softer cabbage, cook 3-5 minutes longer after stirring.