Jamaican Steamed Cabbage
This Jamaican Steamed Cabbage is a perfect example of authentic Caribbean cooking, packed with bold and vibrant flavors.
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Servings: 4 People
Calories: 213kcal
Ingredients
- ½ head cabbage thinly sliced
- 2 medium carrots thinly sliced
- 1 red bell pepper thinly sliced
- 1 medium onion thinly sliced
- 3 spring onions chopped
- 3 garlic cloves finely chopped
- 2 tablespoons butter
- 4 –5 sprigs fresh thyme
- 4 –5 pimento seeds optional
- ¼ cup cooking oil
- ¼ cup broth chicken or vegetable
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Start by removing any damaged or wilted outer leaves from the cabbage. Wash it well, cut out the tough core, and slice it into thin strips.
- Heat the oil in a large skillet over medium heat. Add the chopped garlic and sauté until it smells nice and fragrant.
- Add the cabbage, carrots, bell pepper, onion, and spring onions to the skillet. Drop in the butter, fresh thyme, pimento seeds (if using), broth, salt, and black pepper. Give everything a good toss so the flavors mix together.
- Cover the skillet and let it cook for about 10–12 minutes. Stir every few minutes so nothing sticks to the bottom. The vegetables should be tender but still have a little crunch. Try not to overcook them.
- Once everything is cooked to your liking, take it off the heat and serve warm.
Notes
- Always slice the cabbage thinly for quicker and even cooking.
- Keep an eye on the vegetables—steamed cabbage tastes best when it still has a little crunch.
- For a creamy and tropical twist, you can add a splash of coconut milk at the end. It brings a whole new flavor!
Nutrition
Calories: 213kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Sodium: 458mg | Potassium: 440mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6309IU | Vitamin C: 87mg | Calcium: 95mg | Iron: 1mg