Steaming Jamaican Cabbage: A Simple, Healthy, Delicious Dish

Jamaican steamed cabbage is a delicious and healthy side dish that is simple to make and can be served with a variety of main courses. It is a fantastic way to use up extra cabbage and vegetables, and it is especially good with chicken, pork, or fish. This dish is popular in Jamaica and other Caribbean islands, where it is often served as a side or a main course. It is also a great option for those who are gluten-free or vegan.

Selecting and preparing the cabbage

Selecting the right cabbage is key to making delicious Jamaican steamed cabbage. You should opt for a white cabbage with light green leaves that are tightly packed in a round ball shape. This type of cabbage is easier to cook and absorbs flavours better than white leaf cabbage. When selecting your cabbage, look for one that is firm to the touch.

Before preparing the cabbage, you will need to shred or chop it into thin strips or slices. You can also shred the cabbage if you prefer. Keep in mind that thinner strips or shreds of cabbage will cook faster. You should also peel and slice or shred the carrots.

In addition to the cabbage and carrots, you will need to prepare the other ingredients. Chop the onion, bell peppers, and garlic. You can also add tomatoes, scallions, and thyme if you wish. If you want to add some heat to your dish, include a Scotch bonnet pepper, but be warned, it is very spicy! You can always deseed and devein the pepper to reduce the heat or leave it out altogether if you prefer a milder flavour.

Once you have prepared all your ingredients, you are ready to start cooking!

Sautéing the aromatics

When sautéing the aromatics, it is important to keep the heat at a medium level to avoid burning the ingredients. The pan should also be large enough to accommodate all the vegetables, as adding the cabbage will cause the volume to reduce. Additionally, it is recommended to use a lid to cover the pan and help retain the moisture and heat.

The type of oil or butter used can vary, with options including coconut oil, olive oil, vegetable oil, or dairy-free butter. Personal preference and dietary restrictions may influence the choice of fat used.

Once the aromatics are soft and tender, the next step is to add the cabbage and other vegetables, such as carrots and bell peppers. This step will be covered in the next section.

Adding the cabbage and other vegetables

Now it's time to add the star of the show: the cabbage! For this recipe, you'll want to use white cabbage—the kind with light green leaves that are tightly packed in a round ball shape. It's best to shred or chop the cabbage into thin strips or slices. You'll need about half a head of cabbage, sliced.

As for our supporting cast of vegetables, you have a few options to choose from. Here are some ideas:

• Bell peppers (red, yellow, or green)
• Carrots (julienned or medium-sized strips)
• Onion (sliced or chopped)
• Garlic (minced or finely chopped)
• Scotch bonnet pepper (for heat; optional)
• Thyme (fresh sprigs or ground)
• Tomato (diced)
• Green onions/scallions

Feel free to get creative and add other veggies you like, such as corn, broccoli, or cauliflower. Just remember that you want to end up with a colourful, flavourful mix.

Once you've gathered and prepared all your veggies, it's time to start cooking! Here's what you do:

• Heat some oil (coconut, olive, or another type of oil) in a large skillet or pot over medium heat.
• Add your onions and sauté for a few minutes until they start to soften.
• Toss in the garlic, thyme, scotch bonnet pepper (if using), and any other spices or herbs you're using. Give everything a good stir to release those fragrant flavours.
• Now, add the bell peppers, carrots, and any other veggies you want to include. Continue cooking for a couple of minutes, stirring occasionally.
• Finally, add the star ingredient—the cabbage! Give everything a good mix to combine, making sure the cabbage is coated in all those lovely flavours.
• At this point, you can also add some broth or water to help create steam and ensure nothing sticks to the pan.
• Cover the pan and let everything cook for about 10 minutes. You want the cabbage to soften but still have a bit of crunch. Adjust the cooking time as needed.
• Once the cabbage is done to your liking, season with salt and black pepper to taste. Give everything a final stir, and your Jamaican steamed cabbage is ready to serve!

Seasoning the dish

Jamaican steamed cabbage is a flavourful dish that is quick and easy to prepare. The seasoning is a key component of this recipe, adding a delicious Caribbean twist to the steamed vegetables. Here are the steps you can follow to ensure your dish is perfectly seasoned:

Ingredients

Firstly, gather your ingredients. For a traditional Jamaican steamed cabbage, you will need:

• Salt
• Black pepper
• Scotch bonnet pepper (optional, for heat)
• Thyme
• Onion
• Garlic

You can also add other ingredients like paprika, onion powder, or allspice berries for extra flavour.

Preparation

Start by heating some oil in a large pan or pot over medium heat. Olive oil or coconut oil are great choices. Once the oil is hot, add your onion and garlic, along with the thyme and scotch bonnet pepper if using. Sauté these ingredients until they are soft and fragrant. This step is important as it forms the flavour base for your dish.

Next, add your other vegetables. Most recipes call for bell peppers and carrots, but you can also add tomatoes and scallions. Sauté these for a few minutes before adding your cabbage. You can also add a small amount of water to the pan to aid the steaming process.

Cooking

Cover your pan and let the vegetables steam. The cooking time will depend on your preferred texture. For softer cabbage, steam for around 15 minutes. If you like your cabbage to have a crunch, 10 minutes should be enough. Remember to stir the ingredients occasionally to ensure even cooking.

Final Touches

Once your cabbage is cooked to your desired texture, it's time to add the final touches. Remove the scotch bonnet pepper and thyme stalks from the pan. Then, season your dish with salt and black pepper to taste. You can also add a tablespoon of butter or dairy-free butter for a richer flavour. Stir everything together, and your Jamaican steamed cabbage is ready to be served!

Feel free to adjust the seasoning to your taste. You can also experiment with different types of cabbage, such as napa or red cabbage, and add extra vegetables like broccoli or cauliflower. Enjoy your delicious and healthy Jamaican steamed cabbage!

Storing and reheating leftovers

Jamaican steamed cabbage is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To freeze leftovers, use freezer-safe containers and consume within one month.

When reheating, place the cabbage in the microwave and warm it up on a medium-high setting for one minute at a time until it is heated through. You can also add a little water to the cabbage and reheat it in a saucepan over medium heat.

Some people like to add extra ingredients to their leftovers to create a new dish. For example, Jamaicans often add saltfish or corned beef to their steamed cabbage to make it a more substantial meal.

Frequently asked questions