The easy to prepare Jamaican steamed cabbage is one for vegans and vegetable lovers like myself. Simple ingredients and takes a few minutes to cook. You can eat it at breakfast, lunch, and dinner or as side salad like along with your main course.
This recipe uses white cabbage, the most common cabbage eaten in Jamaican. Usually steamed, this dish accompanies the main course on Sundays but eaten as part of the main cause during the week.
This is a very versatile dish that you will find yourself preparing over and over again.
Jamaican Steamed Cabbage recipe
Jamaican Steamed cabbage is a simple and easy recipe that is vegan friendly, gluten free and the children will love it. Quick to prepare and taste very delicious.
Ingredients
- 1 Large cabbage
- 1 Medium onion
- 1 Medium carrot
- 2 Cloves garlic
- ½ Red sweet bell pepper
- ½ Yellow sweet bell pepper
- 2 tbsp Olive oil
- 1/8 tsp Black pepper
- ½ tsp Salt You can add more or less salt to your taste
- ¼ Scotch bonnet pepper (optional)
- 3 Sprigs Thyme
Instructions
- Cut the cabbage into four quarters, remove the middle, wash the cabbage leaves and slice them into small pieces. Set aside
- Peel, wash and chop the carrot into thin strips.
- Chop the onion and bell peppers into small pieces.
- Finely cut the garlic or use a garlic crusher
- Heat the oil in a saucepan on medium heat then add the onion, garlic and thyme and let it cook for about three minute until the onion is a bit soft.
- Add the cabbage, bell pepper, and carrot, scotch bonnet pepper if using any and salt to your taste. Stir well.
- Turn the heat to low. Cover saucepan and let the vegetables steam until soft and tender. (I personally like vegetables crispy. Whenever I am cooking for myself, the cabbage and carrot cook for no more than 10 minutes.)
- Stir in the black pepper. Cover for another 2-3 minutes turn the heat off.
Notes
I something add sweet chilly sauce to the recipes to give it a kick. Jamaican steamed cabbage goes well with hard food, pumpkin rice and if you are having it for lunch, try it with fried dumpling.
Added some ginger and a few more seasoning. It was really good.
Thank you. will try the ginger next time
I’ve seen other recipes that said to add some water. Does there need to be some water added?
Hi Karyn, you can add water but not too much because once you cover the pot it will make its own water. And if you water the cabbage before cooking it, it will have that water in it as well.
I loved it , very simple to make, few ingredients, and the taste was awesome!!! Will make again .. I cooked it for Christmas Dinner
Thank you Julie, that awesome. Very please you like it
This sounds good, but I have (maybe) a dumb question: Is this best eaten hot, cold, or either?
Thanks.
Rmichael Curran….YES! lol I’ve only purchased from an amazing Jamaican eatery in the DC area, and I HAVE to get a good recipe because I’m going broke buying it every other day! Just looking at the ingredients/preparation Khaydean’s given us, it looks like it’ll taste VERY similar…..looking forward to giving it a go. I enjoy it best hot when first picked up/delivered. If not in the mood to crush it immediately, I’ll cover and leave it on the counter for later that day or the next…room temp (my personal fav) is still just as good to me. If left in the fridge (when I buy the large), for a few days, it’s still pretty good, but I think the different flavors don’t pop for me the cooler it gets. But I’d eat a Jamaican Steamed Cabbage popsicle over anything hot from McDiabetes! lol
Avery – Thanks for responding. I tried it right after making it while still warm and I agree, the flavor seemed better than after it’d been in the fridge. Good stuff!!!
No problem Rmichael – Yep, hot or cold, it’s good stuff. Thanks again Leza for sharing. I’m stepping out with my son to run some errands, and trust me, one of the stops is the international market!
This recipe is awesome! My whole family loved it. I live in South Florida, so I love Jamaican food. This is right on par, if not better than what I get at local Jamaican eateries. I will be making this more often.
This cabbage recipe is awesome. I’m not into spicy so a eliminated the scotch bonnet pepper. LOL Thanks so much for sharing.
I also add butter, allspice berries(pimentos) and a tblspn. of brown sugar.
I see thyme in the instructions, but not in the ingredient list. If so, how much?
Tnank you. I’m going home to try this right now. I’ll let you know how it goes.
Thank you. I hope it came out great
This was awesome! Very simple to make and everyone loved it. Thanks for sharing this delicious recipe!!