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Jamaican steamed cabbage is one of the most common side dishes in Jamaican cuisine. But did you know, it can also be served as a main dish or even for breakfast? If enjoying with a full lunch or dinner, try it with my Jamaican Brown Stew Chicken recipe, Jamaican Curry Chicken recipe, or Jamaican Oxtail recipe.
I love to serve steamed cabbage with stews and rice for lunch or dinner. However, it goes just as well with boiled dumpling & ground provisions or even fried dumplings for breakfast!
Why you’ll love this Jamaican Steamed Cabbage Recipe
- Quick & Easy to Make: From prep to cook time, this recipe comes together in 20 minutes!
- A Caribbean Staple: In Jamaican cooking, steamed cabbage goes well with just about everything.
- Great for Meal Prep: Even though it’s a vegetable dish, it reheats very well.
ingredients for jamaican Steamed Cabbage
- Cabbage: I slice the cabbage very thin so it cooks fast and evenly.
- Carrot: Pairs with the cabbage perfectly and adds a bit of sweetness and extra crispness.
- Bell peppers: These add color and variety to the dish.
- Onion, garlic, scallion, thyme, and pimento: These fresh seasonings are what make this an authentic Jamaican dish.
- Scotch bonnet pepper: I add it for the heat as much as the signature Jamaican flavor.
- Cooking oil: I use this to keep the aromatics from sticking to the pan.
- All-purpose seasoning: Because no one likes bland food!
frequently asked questions
Common mistakes include steaming the cabbage for too long, which can make the dish soggy. Avoid this by removing the cabbage from the heat as soon as it’s finished cooking and leaving the lid cracked to allow some of the steam to escape. Another mistake is adding too much water too early. Vegetables release a lot of water, so adding too much too early can make the dish soggy as well.
Serve it as a side with brown stew chicken, curry chicken, or oxtail for lunch or dinner, or have it for breakfast with boiled dumplings and ground provisions.
Store in an airtight container in the refrigerator for up to three days.
I hope you enjoy this jamaican Steamed Cabbage recipe.
If you try it, let me know how it turns out. I’d love to hear from you.
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Authentic Jamaican Steamed Cabbage
Equipment
- Cutting Board
- Knife
- Large skillet or sauté pan with lid
- Wooden spoon or spatula
- Tongs
Ingredients
- 1 small cabbage, sliced thin (core removed)
- 1 large carrot, cut into matchsticks
- 1/2 yellow onion, diced
- 1/2 green bell pepper, julienned
- 1/2 red bell pepper, julienned
- 4 garlic cloves, minced
- 1 scallion stalk, chopped
- 4 allspice berries, crushed
- 1/2 medium yellow onion, chopped
- 1 tbsp cooking oil, (such as avocado or coconut oil for added flavor)
- 1 tbsp all-purpose seasoning
- 2 thyme sprigs
- 1 scotch bonnet pepper, whole
- 1/4 cup water
Instructions
- Add oil to a medium-sized pot or pan over medium-low heat. Lightly sauté the onion for 30 seconds. Add the bell peppers, and sauté for an additional 30 seconds. Then, add the minced garlic, scallion, and crushed allspice berries, and sauté for another 30 seconds or until fragrant.
- Sprinkle in the all-purpose seasoning, then add the cut carrots and cabbage to the pot. Mix until well incorporated and the cabbage begins to soften (about 2 minutes).
- Reduce the heat to low. Add the water, thyme sprig, and scotch bonnet pepper. Cover and allow the cabbage to steam for 5-7 minutes or until it reaches your desired tenderness.
Notes
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