Jamaican Steamed Cabbage
Buttery steamed cabbage with thyme and a careful bonnet — the island plate's essential freshness.
- Total
- 25 min
- Serves
- 4
The vegetable side that outworks its station: cabbage steamed down with carrots, tomatoes, thyme, scallion and a cautious scotch bonnet, finished with butter. Jamaican steamed cabbage is fast, bright and quietly essential — the freshness that balances oxtail, curry and fried chicken plates across the island.
Ingredients
- 1/2 Cabbage
- 2 sliced Carrots
- 1 chopped Plum Tomatoes
- 1 chopped Onion
- 4 Cloves Chopped Garlic
- 4 Chopped Spring Onions
- 4 sprigs Thyme
- 1/2 Scotch Bonnet
- 2 tablespoons Water
- 2 tablespoons Olive Oil
- 4 tablespoons Unsalted Butter
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
Instructions
- Add all the ingredients to a large pan over medium heat and cover with a lid.
- Cook on medium heat for 10 minutes, stirring occasionally.
- After 10 minutes, reduce the heat to low and continue to cook for an additional 5 minutes, until the cabbage is soft and tender. Remove from the heat and remove the stalks of thyme before serving.
Nutrition (per serving)
- Calories
- 210
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from myforkinglife.com. Rewritten and re-photographed by MealIdeas.
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