Jamaican Steamed Cabbage

Jamaican steamed cabbage is a family favorite. Extra veggies add crunch, the Scotch bonnet pepper adds a touch of heat, along with a burst of fresh thyme.

Course Side Dish

Cuisine Jamaican

Keyword Jamaican cabbage, Jamaican steamed cabbage

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 152kcal

Author Tanya

Ingredients

½ cabbage sliced, about 4 cups
2 carrots peeled and sliced
1 Roma tomato chopped
1 yellow onion chopped
4 cloves garlic chopped
4 green onions chopped
4 stalks thyme
½ scotch bonnet pepper seeds and stem remove and chopped
2 Tablespoons water
2 Tablespoons olive oil
4 Tablespoons unsalted butter
2 teaspoons kosher salt or to taste
1 teaspoons freshly ground black pepper or to taste

Instructions

Add all the ingredients to a large pan over medium heat and cover with a lid.
Cook on medium heat for 10 minutes, stirring occasionally.
After 10 minutes, reduce the heat to low and continue to cook for an additional 5 minutes, until the cabbage is soft and tender. Remove from the heat and remove the stalks of thyme before serving.

Notes

The longer you cook your cabbage, the more it will soften. It comes down to taste, so cook for 6-8 minutes for crunchier cabbage. For softer cabbage, cook for 10-12 minutes.
The heat in this cabbage side is easily adapted to suit tastes by adding or reducing the amount of Scotch bonnet pepper you add to the dish. If you don't like your food spicy, you can leave it out altogether.
To keep the carrot thin, use a vegetable peeler to slice the carrot thinly.
This recipe uses kosher salt. If using table salt, reduce the amount of salt suggested.

Nutrition