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Jamaican steamed cabbage with bell peppers, carrots, onions, and herbs being stirred in a skillet with a wooden spoon.
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Jamaican Steamed Cabbage Recipe

Let’s be real, cabbage doesn’t have to be sad. Jamaican steamed cabbage is proof that a simple vegetable can be packed with flavor when you do it right, tender, slightly crisp, and seasoned all the way through. I’ve spent years creating recipes that turn everyday ingredients into something worth talking about, and this one keeps it easy but makes sure nothing tastes flat. If you want cabbage that actually earns a spot on the plate, this is it.
Course dinner, lunch, Side Dish
Cuisine Jamaican inspired
Keyword Jamaican cabbage, Jamaican steamed cabbage
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6 servings
Calories 86kcal
Author Brandi Crawford

Equipment

Ingredients

  • 1 head green cabbage 2-3 pounds
  • ½ cup sliced yellow cnions
  • 3 green onions
  • garlic cloves
  • ½ cup sliced red bell peppers
  • ½ cup sliced green peppers
  • ½ cup sliced yellow peppers
  • 1 cup sliced julienned carrots
  • 4-5 sprigs fresh thyme
  • ½ teaspoon red pepper flakes
  • 1 teaspoon all purpose seasoning
  • salt and pepper to taste
  • 1 tablespoon unsalted butter

Instructions

  • Remove the core from the cabbage and slice it into thin strips. Rinse and set aside.
  • Heat a large skillet or pot over medium heat. Add butter and let it melt. Toss in the sliced yellow onions, green onions, and minced garlic. Cook for a couple of minutes until fragrant.
  • Add the sliced red, green, and yellow bell peppers along with the julienned carrots. Stir and cook for 3 to 4 minutes until they start to soften but still have some bite.
  • Add the sliced cabbage to the pot. It will look like a lot at first, but it will cook down. Toss everything together so the cabbage starts to coat in the butter and seasoning.
  • Add fresh thyme, red pepper flakes, all purpose seasoning, salt, and pepper. Stir well so everything is evenly seasoned.
  • Reduce heat to medium-low and cover the pot. Let it cook for about 8 to 10 minutes, stirring occasionally. The cabbage should become tender but still have a slight crunch, don’t overcook it.
  • Taste and adjust salt, pepper, or seasoning as needed. Remove the thyme stems if you used whole sprigs.
  • Serve hot as a side with your favorite mains. This goes crazy with anything saucy.

Nutrition

Serving: 1serving | Calories: 86kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g