Jamaican Steamed Cabbage Recipe (Print Version)

# Ingredients:

→ Base

01 - 2 tablespoons coconut oil
02 - 1 small onion, sliced
03 - 3 garlic cloves, chopped
04 - 3-4 sprigs of thyme, tied together

→ Vegetables

05 - ½ head very large white cabbage, sliced
06 - 1 medium carrot, julienned
07 - 1 red pepper, sliced finely
08 - 1 yellow pepper, sliced finely
09 - ½ scotch bonnet, minced (or ¼ teaspoon chili powder)

→ Seasonings

10 - 1 teaspoon all purpose seasoning
11 - 1 tablespoon dairy free butter
12 - 1 teaspoon black pepper
13 - Pink salt to taste
14 - ¼ cup water

# Instructions:

01 - Melt coconut oil over medium heat. Sauté onion, garlic, and thyme sprigs until soft and tender.
02 - Add cabbage, carrot, bell peppers, and scotch bonnet. Stir and fold for about 5 minutes until cabbage reduces in volume.
03 - Lower heat, add water, cover with lid and steam for 15 minutes (10 minutes for crunchier cabbage).
04 - Remove lid and add all purpose seasoning, black pepper, dairy-free butter, and salt. Stir to combine.
05 - Serve hot, optionally garnished with additional loose thyme.

# Notes:

01 - Use firm white cabbage, not leafy varieties like savoy or bok choy
02 - Best consumed within one day of cooking
03 - Can be frozen in freezer-safe containers

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