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Jamaican Steamed Cabbage

Jamaican Steamed Cabbage

One for vegans and vegetable lovers. Simple ingredients and takes a few minutes to cook. Eat it at breakfast, lunch and dinner or as side salad along with your main course.

Ready in: 30 minutes

Serves: 4

Complexity: very-easy

kcal: 140

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1 large cabbage
1 medium onion
1 medium carrot
2 cloves garlic
½ orange sweet bell pepper
¼ yellow sweet bell pepper
2 sprig of thyme
2 tbsp rice bran oil
½ scotch bonnet pepper


Cut the cabbage into quarters, remove the middle then wash the leaves and slice into small pieces. Set aside.
Peel, wash and chop the carrot into thin strips.
Chop the onion and bell peppers into small pieces.
Finely cut the garlic.
Add the oil, onion, garlic and thyme to a saucepan on medium heat and let it cook for about 3 minutes until the onion is a bit soft.
Add the cabbage, bell pepper, carrot, scotch bonnet pepper if using any and SIDS SALT & PEPPER to taste. Stir well.
Turn the heat to low. Cover saucepan and let the vegetables steam until soft and tender. (I personally like vegetables crispy. Whenever I am cooking for myself, the cabbage and carrot cook for no more than 10 minutes.)
Add the black pepper. After about 2-3 minutes turn the heat off.
Jamaican steam cabbage goes well with hard food, pumpkin rice and if you are having it for lunch, try it with fried dumpling.