Hi there! I hope you all had a wonderful Valentine’s (or Galentine’s) Day/Weekend, and for those who didn’t, well at least you’ll have this new recipe! (just kidding…or maybe not?).

Today’s recipes is : Jamaican Cabbage  (or Jamaican Steamed Cabbage).

I make this quite often and I often shared IG stories of me cooking it, so it was only right I (finally) posted the recipe here on the blog.

Why You Should Make this Recipe

1. It is ridicously easy to make.
2. It is nutritious: it is a great source of vitamins C, A, and K, calcium and fiber.
3. It is relatively cheap to make. 
4. Even people who are not the biggest fans of cabbage love it.
5. The versatility: it goes with everything, from seafood to fish, meat or tofu. It can also be eaten alone, as a main, or as a side.

In case I have not made myself clear: I reaaally like Jamaican Cabbage!

What You Need to Make this Recipe

Appliances/Tools

A pot or a large pan = the cabbage takes quite some space when raw, its volume decreases while cooking.

A knife = make sure it is sharp: there is some slicing to do! Moreover, a sharp knife is not only more efficient but it is also safer.

A mandolin or a peeler = I slice my cabbage by hand but some people may prefer using a mandolin or peeler to make things easier and faster.

Ingredients

(Disclaimer: I don’t put tomatoes or green onions in my Cabbage)

Butter = unsalted, room-temperature.

Onions = yellow or white.

Garlic = minced or thinly sliced.

Bell Pepper = red and green or yellow and green.

Allspice Seeds = game changer ! The flavor is subtle but it does make a difference. You can find it in most grocery stores nowadays, or simply check your local “ethnic food store”.

White Cabbage = the star of the show. I prefer to cut it into ½ to 1cm slices as I find that it cooks more evenly and the texture is simply better. 

Carrot = some people slice it with a peeler/mandolin, others, me included, cut it into thin carrot sticks.

Fresh Thyme = fresh thyme is better than dry thyme for this recipe, but the dry one can be used if the fresh one isn’t available.

All-purpose Seasoning = most brands put salt in the seasoning blend, so, to be safe, add it gradually . 

How to Cook Jamaican Cabbage

90% of the work is prep(aration of the ingredients) and 10% is cooking. 
Once you got the prepping part out of the way, it is quite easy. 

Step 1 = Slice the cabbage, carrot, bell peppers, garlic and onion. Set aside.

Step 2 = Melt the butter in a large pan.

Step 3 = Cook the garlic, onion and bell pepper and allspice, until onions are soft.

Step 4 = Lower the heat, add in the carrot and the cabbage. Stir and allow cabbage to reduce (2-3 minutes). 

Step 5 = Add seasoning and thyme. Stir and cover. Cook for 5 minutes.

Step 6 = Stir and cover again. Cook for 3-5 minutes until the cabbage is soft with a slight crunch.

Step 7 = Uncover and stir. It’s ready!

Serving Suggestions

It can be paired with shrimp, saltfish, chicken or even pork. Also, if you want to make it fully vegetarian, pair it with fried dumplings, plantain, tofu or yam.

How do I store Jamaican Cabbage?

Refrigerator = Once cooled down, transfer the cabbage to an airtight container and keep it in the refrigerator for up to 4 days.

How do I reheat Jamaican Cabbage?

Reheat in a microwave or in a lightly oiled pan.

Further reading

Finally, if you enjoy Jamaican recipes, check the links below:

• Flaky Jamaican Beef Patties 
• Jamaican Brown Stew Chicken
• Vegan Jamaican Patties with Lentils
• Jamaican Oxtail and Peas

To conclude, without further ado, scroll down for the detailed recipe and video instructions.