Jamaican Steamed Cabbage
If you’re interested in getting into Jamaican cuisine, this steamed cabbage is a great place to start. This island classic uses simple cooking methods and a few thoughtfully chosen spices to transform simple cabbage into a sweet, savoury, slightly spicy, and totally crave-worthy accompaniment to any Jamaican main.
I love a good family tradition that passes from generation to generation, and this 20-minute Jamaican steamed cabbage is one of mine. I can almost smell my mom’s kitchen as aromas of garlic, thyme, pimento, and black pepper infuse cabbage, carrots, bell peppers, and onion with their subtle flavours. So good!
Just as this steamed cabbage recipe was a staple in my household growing up, it’s a repeat fave in my home today. Partly for the nostalgia, partly because it’s so quick and easy, and partly because it goes with all of my favourite island mains. I especially love it with Rice and Peas! Who knows! Maybe it’ll become a family tradition for you, too!
Why This Jamaican Cabbage Recipe Is a Family Favourite
Jamaican steamed cabbage is one of those dishes that I could eat a couple of times a week. Here’s why:
- The recipe is incredibly simple and takes less than 20 minutes from start to finish. Literally all you have to do is throw a bunch of sliced and diced veggies into a Dutch oven with some herbs and seasonings, put the lid on, and wait.
- One cool thing about this recipe is that you don’t even have to add any liquid to the pot. The cabbage has enough water to steam the veggies on its own. And don’t worry, the veggies don’t get soggy. They come out nice and tender with a subtle bite.
- The flavours in this traditional dish are SO nostalgic for me. The pimento. The thyme. The heat from the red pepper flakes. They infuse every bit of the steamed veggies with Jamaican flavour. Every time I make it, I’m sent straight back to my mom’s kitchen.
Notes on Ingredients
Head to the produce aisle! Here’s what you’ll need to make this easy steamed cabbage recipe (you’ll find measurements in the recipe card below):
- Coconut oil – Use refined coconut oil. Unrefined coconut oil tastes too strongly of coconut.
- White cabbage – Thinly sliced with skins removed. Red cabbage would also be fine, but white cabbage is a more traditional pick.
- Veggies – Sliced red and green bell peppers, scallions, and white onions (or red or yellow onion). You’ll also need minced garlic cloves and shredded (or julienned) carrot.
- Herbs and seasonings – Pimento seeds (allspice), fresh thyme, sea salt, ground black pepper, and crushed red pepper flakes (or Scotch bonnet pepper).
- Vegan butter – For added richness. If you prefer to use additional coconut oil, you can do that.
How to Make Steamed Cabbage
Got 20 minutes? That’s all you’ll need to make this flavourful side. Here’s a quick look at how it’s done. Please see the recipe card below for more detailed instructions.
- Prep the cabbage (Jamaican-style). Remove the outer leaves of the cabbage. Then, cut off the base of the stem (so the cabbage can stand up on the cutting board). Wash the cabbage with cold water.
- Cut the cabbage. Cut the cabbage in half. Turn one half to stand on its side and cut from the middle down at an angle to make thin slices, rotating the cabbage on its side between each cut.
- Melt. Melt the coconut oil in a Dutch oven over medium heat.
- Load it up. Add the cabbage, veggies, herbs, seasonings, and a little vegan butter.
- Steam. Cover the pot and let everything steam for 7-8 minutes, then give everything a stir.
- Adjust seasonings. Give the cabbage a taste and add more seasonings if desired.
- Optional extra time. If you like super tender cabbage, you can put the lid back on and steam for a minute or so longer.
Recipe Tips
- Aim for even slices. When slicing the cabbage (and all of the veggies for that matter), aim for even pieces so everything steams at the same rate.
- Don’t add water. While it might be tempting to add some water to the Dutch oven to help the steaming process along, resist the urge. The cabbage will release plenty of its own water.
- Get the texture right. You’ll know your cabbage is done when it’s tender with a slight bite. Steaming past this point will result in soggy veggies.
- Stir test. You can steam your cabbage for longer than 8 minutes, but I highly suggest giving it a good stir before deciding to do so. This will help reveal just how tender the cabbage is, and you’ll likely find it doesn’t need more time on the stove.
- Scotch bonnet caution. If you decide to use a Scotch bonnet pepper, consider wearing gloves when handling it, and definitely avoid touching your face or eyes to prevent burning from the oils.
Flavour Variations
- Throw in some curry. You could add a little Jamaican curry powder to the pot! Warm and fragrant, this is a great way to doll up the dish while sticking to traditional Jamaican flavours.
- Add your favourite veggies. If you’d like to add some sliced portobello mushrooms, corn kernels, or cho cho (a typical Jamaican veg) to the pot, feel free!
- Brighten things up. I’ll sometimes add a squeeze or two of fresh lime or a smattering of fresh chopped parsley to my steamed cabbage just before serving. It adds a freshness factor to this savoury side.
What to Eat With Jamaican Steamed Cabbage
This classic Jamaican steamed cabbage goes super well with other Jamaican-inspired dishes, such as these Rice and Peas, my Vegan Jamaican Patties, Jerk Tofu, or crispy Fried Dumplings (SO good with my Jamaican Jerk Sauce).
Indian flavours often make their way into Jamaican cuisine as well, so I’ll sometimes serve this easy side with my Coconut Chickpea Curry and Vegan Garlic Naan. This Vegan Butter Chicken would also be a good call.
Storing and Reheating Leftovers
- Refrigerator: Store fully cooled leftover steamed cabbage in an airtight container in the fridge for up to 4 days.
- Freezer: You can store leftover steamed cabbage in the freezer (in an airtight, freezer-safe container) for up to 3 months, but upon thawing, it will be quite a bit more watery, and the veggies might be soggy. The flavour will still be there, though!
- To reheat: Jamaican steamed cabbage is best reheated over medium heat on the stove. Be sure to stir here and there. You can reheat it in the microwave in 30-second intervals, but the veggies will come out a little soggy/watery.
More Cabbage Recipes
Got a head of cabbage in your fridge and wondering what to do with it? I’ve got a few more ideas for you:
- Quick Pickled Cabbage
- Cabbage Roll Soup
- Cabbage Steaks
- Crispy Zucchini Tacos with Crunchy Cabbage Slaw & Lime Crema
- BBQ Chickpea Tacos with Kale Cabbage Slaw
Enjoy friends! If you make this Jamaican steamed cabbage, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!
Jamaican Steamed Cabbage
Ingredients
- ½ tablespoon coconut oil, 7ml
- 1 head of white cabbage, remove outer skins and discard or add to compost (1lb), thinly sliced, 450g
- 1 bunch of thyme, tie these together for convenience, 15g
- ½ green bell pepper, sliced, 100g
- ½ red bell pepper, sliced, 100g
- 1 teaspoon pimento seeds, 2g
- 1½ large stalks scallions, sliced, 35g
- ½ white or red onion, sliced, 130g
- 4 cloves garlic, minced, 12g
- 1 carrot, julienned or shredded, 60g
- 1 teaspoon sea salt, 6g
- ¼ teaspoon ground black pepper, 0.5g
- ¼ teaspoon crushed red pepper flakes, 0.2g, or 1/4 Scotch bonnet pepper to make it spicy (use gloves if using Scotch bonnet), 10g
- ½ tablespoon vegan butter or more coconut oil, 7g
Instructions
Prep the cabbage (Jamaican-style):
- Remove the outer leaves of the cabbage. Then, cut off the base of the stem (so the cabbage can stand up on the cutting board). Wash the cabbage with cold water.
- Cut the cabbage in half. Turn one half to stand on its side and cut from the middle down at an angle to make thin slices, rotating the cabbage on its side between each cut.
Load the Dutch oven:
- In a Dutch oven, stock pot, or otherwise high-sided pot over medium heat, melt your coconut oil.
- On top of your oil, add your cabbage, and then all of your seasonings and vegetables. Add your pat of vegan butter or extra coconut oil on top.
Steam the veggies:
- Cover your pot and let your cabbage and veggies steam for 7-8 minutes. Remove cover, and begin to stir everything together. Your cabbage should have released water, and your vegetables should be tender and seasoned.
- Mix everything together and taste test to see if you’d like more seasonings or not.
- If you’d like your cabbage to be a bit more tender, let it steam for an extra minute or two, but be sure to fully stir everything together first since that helps to reveal just how tender the cabbage is (I always do 7-8 minutes).
Notes
- Even slices. When slicing the veggies, aim for even pieces for even steaming.
- Don’t add water. The cabbage will release plenty of its own water. You don’t need more.
- Stir test. Give your cabbage a good stir before deciding to steam for longer. This will help reveal just how tender the cabbage is.
- Scotch bonnet caution. If you use Scotch bonnet pepper, wear gloves and don’t touch your face/eyes. The oils will burn.
- Storage. Store fully cooled leftover cabbage in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge (if applicable) and reheat over medium heat on the stovetop.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
