For a little taste of Jamaica on a plate, this Jamaican steamed cabbage recipe can’t be beat. Combining many of the island’s staple foods, flavorings and spices, it is not only delicious but easy and affordable.
Bringing a whole new life to bland veggie sides, this adaptable Jamaican Steamed Cabbage recipe will go with almost anything, and best of all it will be on the table in under 30 minutes.
Cabbage is used widely in Jamaican cuisine and is an exceptionally healthy and nutrient-dense vegetable, high in vitamins, minerals, antioxidants and fiber.
You can use any kind of cabbage for this dish as long as it’s not a soft variety like Savoy, as these will cook down too quickly and you’ll end up with a mushy texture. Look out for firm white or green cabbages to get the best results (though white is more authentic).
Don’t worry if your pan seems a little overcrowded when you first add it in – it will soon wilt down to just a fraction of the size that will make up your final dish.
Herbs, Spices And Flavorings
As you would expect with a Jamaican dish, this recipe is packed full of herbs and spices that ensure every bite is bursting with flavor.
Carrots, bell peppers, and garlic create an aromatic, savory base for the dish that helps to bring out the taste of all the other ingredients.
In terms of herbs, Jamaican Steamed Cabbage utilizes the floral, peppery taste of thyme, which is a commonly used herb found all over the island.
If you don’t like too much heat, feel free to leave out the Scotch bonnet pepper, though it does also add a certain fragrance to the dish.
Alternatively, you could always use a milder chilli like Pepperoncini or Poblano.
What Can I Serve With Jamaican Steamed Cabbage?
This versatile side dish can be paired with almost anything, but works particularly well with other Caribbean inspired meat and fish recipes.
It’s also a great alternative for rice when you are looking for something a little less carb-heavy as an accompaniment to curries and stews.
But by all means, if you want to enjoy it on its own, go ahead! It may be simple, but Jamaican Steamed Cabbage has more than enough flavor to stand up on its own.
Here’s a few of our favorite dishes to pair this side dish with:
Frequently Asked Questions (FAQs)
Remove top layer leaves off cabbage, cut the cabbage in half. Wash the cabbage. Sauté the vegetables, season with salt and pepper and cook until vegetables are soften.
Depending on the quantity that’s added, it takes between 5-10 minutes to steam cabbage.
How To Store Jamaican Steamed Cabbage
Once cooled, you can store your cooked Jamaican Steamed Cabbage in an airtight container in the refrigerator for up to 3 days.
It’s a useful recipe to cook a small batch for use in speedy midweek meals, and can be transformed into a quick and easy stir fry with a protein of your choice.
If you have any of the raw cabbage leftover, you can simply chop it into small pieces, place in a ziploc bag and freeze to use another time.
Haitian Food Dishes To Pair This Steamed Cabbage With
If you want to take this recipe around the Caribbean even more, consider pairing it with some of these Haitian food recipes listed below.
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Jamaican Cabbage Recipe
- 1 Small cabbage or ½ medium cabbage head washed
- 2 Garlic cloves minced
- 2 Large carrots baton, washed
- 1 Red bell pepper washed, cut into batons or chopped
- 1 Tsp. Fresh thyme dried thyme will also work
- Salt and pepper to taste
- 1 Cup Water or vegetable broth
- Remove top layer leaves off cabbage, cut the cabbage in half, then thinly slice. Discard the inner core. Wash the cabbage and set aside.
- Next, cut or chop the carrots and bell pepper. Wash and set aside.In a hot oil (olive oil) skillet over medium heat, sauté the garlic for 30 seconds or until fragrant. Then add the cabbage, bell peppers and carrots. Lightly season with salt and pepper. Toss to combine. Add the water and toss to combine. Cover and cook for about 10 minutes stirring occasionally, or until the vegetables are softened.
- Once the vegetables have softened, reduce the heat to low. Season with salt and pepper to taste again if needed, and the thyme. Toss to combine. Cook for 2 more minutes. Serve as a side and enjoy.