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Jamaican Cabbage Dish

As seen in: Family Dinner Ideas That Bring Everyone to the Table

This dish combines tender cabbage, sweet peppers, and crisp carrots cooked with garlic, thyme, and a touch of scotch bonnet heat. Gently steamed in coconut oil, the veggies soak up all the spicy and aromatic flavors. It’s vegan, gluten-free, and perfectly ready in 30 minutes to pair with any Caribbean meal. Bursting with vibrant color and bold taste, it’s a healthy side you’ll love.
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Refreshed on Fri, 14 Mar 2025 18:21:13 GMT
A bright plate of steamed cabbage with fresh carrots and peppers that looks light and tasty. Save it
A bright plate of steamed cabbage with fresh carrots and peppers that looks light and tasty. | iamcooker.com

Island-style steamed cabbage turns a basic veggie into a bright, tasty side. Every portion mixes soft cabbage with colorful bell peppers and carrots, making a perfect blend of Caribbean-inspired flavors.

This meal brings you right to Caribbean family tables, where basic stuff becomes amazing through simple cooking tricks. The veggies stay just the right firmness while coming together in a smell-good, taste-good dish.

Main Components

  • Cabbage: Go for a heavy, firm head with no spots. Tight leaves will give you the best texture.
  • Bell Peppers: Look for stiff, vivid colored ones for the best taste and pretty look.
  • Carrots: Grab fresh, sturdy ones without splits for just the right sweetness.
  • Scotch Bonnet: It's a classic but you can skip it. Gives that true Caribbean kick and fruity background.
  • Aromatics: Fresh garlic and onions start everything off right.
  • Seasonings: Island all-purpose spice mix, fresh thyme, and good salt bring that authentic flavor.

Cooking Steps

Cutting Veggies:
Cut cabbage into thin strips. Slice carrots and peppers into matchsticks. Even cuts mean everything cooks the same.
Flavor Start:
Warm oil till it shines. Cook onions and garlic till they smell good but aren't brown.
Adding Stuff:
Put in veggies one by one - carrots go in first, then cabbage, peppers last. Add spices with each batch.
Steaming:
Pour in just a bit of water, put the lid on tight, and keep the steam gentle the whole time.
A plate of food with a variety of vegetables, including carrots and cabbage, is displayed on a table. Save it
A plate of food with a variety of vegetables, including carrots and cabbage, is displayed on a table. | iamcooker.com

Getting amazing steamed cabbage comes down to watching the clock and managing your heat. You should hear a soft bubbling sound while it cooks.

Perfect Timing

Keep it covered and steaming for just 15 minutes. Your cabbage should look a bit see-through but still hold its shape.

Serving Ideas

Put it in a wide, flat dish to show off all the pretty colors. The steam coming off makes it look even better.

Mix It Up

Try adding local veggies like christophene or callaloo for more Caribbean flair while keeping the basic cooking style the same.

Keeping Leftovers

Store in airtight containers and eat within a day. It actually tastes even better the next morning.

A plate of food with a variety of vegetables, including cabbage and carrots, is displayed on a table. Save it
A plate of food with a variety of vegetables, including cabbage and carrots, is displayed on a table. | iamcooker.com

This approach keeps the old-school Caribbean cooking ways alive while giving you great results every time. The right technique makes basic ingredients taste absolutely fantastic as a side dish.

Common Questions

→ What’s the best cabbage to use?
Go for firm white cabbage. Stay away from softer types like bok choy or savoy, as they can turn mushy during cooking.
→ How do I tone down the spice?
Skip the scotch bonnet or replace it with just a pinch of mild chili powder—about ¼ teaspoon.
→ How long do leftovers last?
Enjoy it the same day for the best flavor. But you can freeze leftovers to avoid the bitterness that comes with sitting in the fridge too long.
→ What goes well with this meal?
Pair it with crowd-pleasers like jerk chicken, curry goat, or a comforting plate of rice and peas for a full Caribbean experience.
→ Can I prep this in advance?
Absolutely, though it’s tastiest fresh. If you must, reheat carefully and finish it within a day for the best taste and quality.

Jamaican Cabbage Dish

A colorful mix of softened cabbage, sweet peppers, and zesty spices will brighten any meal with its bold Caribbean-inspired taste.

Preparation
10 Mins
Cooking Duration
20 Mins
Complete Duration
30 Mins
By: sofia


Complexity: Simple

Origin: Jamaican

Output: 4 Portions

Diet Types: Reduced Carbohydrate, Fully Plant-Based, Plant-Based (with dairy/eggs), No Gluten, No Dairy Products

What You'll Need

→ Base

01 About 3-4 thyme sprigs, bundled together
02 3 garlic cloves, chopped into chunks
03 1 small onion, cut into strips
04 2 tablespoons coconut oil

→ Vegetables

05 ½ of a large cabbage, sliced into thin ribbons
06 1 red bell pepper, sliced into thin pieces
07 1 yellow sweet pepper, sliced thinly
08 1 medium-sized carrot, cut into matchstick shapes
09 A finely chopped ½ scotch bonnet pepper (or use ¼ teaspoon chili powder as a milder substitute)

→ Seasonings

10 ¼ cup water
11 1 tablespoon plant-based butter
12 1 teaspoon all-purpose spice
13 1 teaspoon ground black pepper
14 A dash of pink salt, adjust to suit your taste

Preparation Steps

01 Step

Heat the coconut oil in your pan over medium heat. Add in the thyme bundle, onion slices, and garlic chunks. Stir occasionally and cook until everything softens up.

02 Step

Throw the cabbage, carrot strips, bell pepper slices, and scotch bonnet into the mix. Keep stirring it all around for about 5 minutes so the cabbage wilts and they get combined well.

03 Step

Drop the heat to low, splash the water into your pan, and put on the lid. Let it steam for 10-15 minutes. If you want a bit of crunch, go for the shorter time.

04 Step

Take off the lid, mix in the all-purpose spice, throw in the butter, and sprinkle black pepper and salt. Stir everything to combine evenly.

05 Step

Serve it hot! Add a sprig of fresh thyme on top if you’re feeling fancy.

Additional Tips

  1. Look for cabbage that’s firm and dense—steer clear of leafy ones like bok choy or savoy.
  2. Try to eat it on the same day—it’s tastiest when fresh.
  3. Freeze any extras in freezer-safe containers if needed.

Required Equipment

  • A sharp knife for chopping
  • A sturdy cutting board
  • A big frying pan that has a lid
  • Measuring cups and spoons

Nutritional Information (Each Portion)

Consider these values as estimates rather than definitive health guidance.
  • Energy: 157
  • Fat Content: 10 g
  • Carbohydrates: 17 g
  • Protein Content: 3 g