Authentic Jamaican Cabbage (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 medium head cabbage, washed
02 -
1 medium carrot, washed
03 -
2 teaspoons olive oil or coconut oil
04 -
1/2 medium onion, chopped
05 -
2 cloves garlic, minced
06 -
1/4 red bell pepper, chopped
07 -
2 sprigs fresh thyme or 1/4 teaspoon dried
08 -
2 green onions, sliced
09 -
1/2 teaspoon salt
10 -
1/4 cup water or vegetable broth
11 -
1 whole Scotch Bonnet pepper (optional for heat)
# Instructions:
01 -
Remove outer leaves of cabbage, cut in half, and using a knife slice thinly, discarding the inner core. Shred or thinly slice the carrot.
02 -
Heat oil in a large skillet on medium-high heat. Sauté onion, garlic, bell pepper, thyme, green onion, and salt until fragrant and onions begin to soften.
03 -
Add cabbage and carrots and stir well to combine with the aromatics. Add water or broth and the whole Scotch Bonnet pepper (if using).
04 -
Cover and allow to cook for about 10 minutes, stirring occasionally, until the cabbage is tender but still has a slight crunch. Remove the Scotch Bonnet pepper before serving if you don't want too much heat.
# Notes:
01 -
The Scotch Bonnet pepper adds flavor without making the dish too spicy if left whole and removed before serving.
02 -
For a heartier dish, you can add diced tomatoes or a protein like salted codfish.
03 -
This dish is commonly served with rice and peas, jerk chicken, or curry goat in Jamaican cuisine.