Jamaican steamed cabbage is very simple and easy to prepare it makes a brilliant mid-week dinner. This dish is rich in flavour the whole family will love it.
There are so many reasons to try steamed cabbage, it takes little time to cook, it is very healthy, it taste great and children loves to eat it.
It is rich in fibre, low in fat and contains very little calories.
In addition to that, it is high in antioxidants, vitamin C and most of all, cabbage is very cheap to buy.
What Cabbage To Use
The easy to cook cabbage dish is made with white cabbage.
The best white cabbage to use it the one with light green leaves that tightly packed in a round ball shape.
I find the while leaf cabbage are harder to cook and doesn’t absorb flavour very well.
Ingredients For This Steamed Cabbage
To make steamed cabbage you need a few ingredients listed below.
- White cabbage: Shard or chopped the cabbage into thin strips
- Essentials: Carrot, scallion, onion, garlic, thyme, tomato, scotch bonnet pepper, bell pepper.
- Seasoning: All you will need for the recipe is salt and black pepper.
How To Cook Jamaican Steamed Cabbage
Jamaican style steamed cabbage is cooked slightly different from a plain steamed cabbage recipes.
Other vegetables such as bell pepper, onion, thyme, scallion, tomato and carrot are seasoned and steamed together.
- Preparation: Shred the cabbage and set aside. Chop the other green seasoning, including the carrot and the bell pepper.
- Sauté first: Start by sautéing the onion, garlic, thyme, scotch bonnet, tomato and scallion justing before adding the cabbage and covering the pot to steam.
- The colour ingredients: Add the carrot and the bell pepper. Adding them after the cabbage is half way cooked, with keep them crunching.
- Seasoning: Add the salt and black pepper to flavour the dish.
What To Serve It With Jamaican Steamed Cabbage
In Jamaican, steamed cabbage is eaten both as a side dish and a main .
As a side dish steamed cabbage is serve with Sunday dinners or when you buy a meal at a restaurant or from a food vendor.
Usually in the middle of the week, steamed cabbage is prepared as a main served with pumpkin rice, boiled white rice or hard food.
Storing And Reheating Leftovers
Refrigerate: Store leftovers in an airtight container and store it in the fridge for up to 3 days.
Freeze: Store leftovers in a freezer safe container and freeze for up to one month.
Reheat: Warm up in the microwave on medium high setting one minute at a time until heated through.
Jamaicans are great at “turning their hands and make fashion” and make something new.
We often add saltfish and corn beef to the steamed cabbage and make it a use dish.
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Jamaican Steamed Cabbage Recipe
- 710 g (1.57 lb) white cabbage shredded
- 70 g (2.47 oz) onion chopped
- 90 g (3.17 oz) carrot chopped in medium size strips
- 60 g (2.12 oz) tomato diced
- 130 g (4.59 oz) bell pepper chopped
- 2 garlic cloves finely chopped
- 4 sprigs thyme
- ¼ scotch bonnet pepper seed remove and finely chopped
- 2½ tsp salt or to your taste
- ½ tsp black pepper
- 3 tbsp cooking oil
- After preparing all the ingredients, heat the oil in a saucepan on medium-low heat. Add the onion, garlic, scotch bonnet pepper and thyme and let it sauté for about two minutes.
- Add the tomato and sauté for another minute or two until the tomato starts to soften.
- Stir in the cabbage. Cover the pot and let the cabbage steam for 10 minutes.
- Stir in the bell pepper and carrot. Add the salt and black pepper. Cover the pot and steam for another 10 minutes or until the bell pepper and carrot are cooked.
- You leave out the scotch bonnet pepper or reduce the amount you use if you don’t like spicy food.
- Has recommended by one of my readers, adding a bit of ginger gives the dish kick. I tried it and liked the taste, you may want to try that too.
- Note that I use pink himalayan salt and grape seed oil.