Jamaican Cabbage Dish (Printable Version)
# 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 -
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 -
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 -
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 -
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 -
Serve it hot! Add a sprig of fresh thyme on top if you’re feeling fancy.
# Additional Tips:
01 -
Look for cabbage that’s firm and dense—steer clear of leafy ones like bok choy or savoy.
02 -
Try to eat it on the same day—it’s tastiest when fresh.
03 -
Freeze any extras in freezer-safe containers if needed.