Jamaican Cabbage Recipe

Jamaican Steamed Vegetables Topped With Carrots and Bell Peppers

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.

Course Side Dish

Cuisine Caribbean, Jamaican

Prep Time 10

Cook Time 15

Total Time 25

Servings People

Calories 67kcal

Author Savory Thoughts

Ingredients

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

Instructions

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.

Notes

**** When printing the recipe, please unselect the camera icon so that the pictures are NOT printed with the recipe (if preferred).

**** Calories are estimated per serving.

Nutrition