Jamaican Steamed Cabbage Recipe + Video

ingredients

Here is an overview of the ingredients you will need to make Jamaican steamed cabbage. The exact measurements are included in the printable recipe card, at the bottom of this page.

• fresh cabbage - the best types of cabbage to use are the white and green kinds, as these have their leaves tightly packed together. Other hard cabbage types such as cannonball cabbage also work great. I do not recommend using the soft kind, such as savoy or bok choy.
• extra virgin olive oil - or any cooking oil of your choice. You can also use regular unsalted butter. Just be careful if on special diets such as the keto or paleo diets, as you will have to select a suitable diet-friendly cooking oil in this case.
• scallions (also known as green or spring onion) - these are in my opinion, a must-have. They add another dimension of taste to the dish, and I do not advise leaving them out.
• scotch bonnet pepper - this is a common kitchen ingredient in Caribbean cooking and almost never misses in most dishes. Feel free to omit this or use milder pepper, if you are not accustomed to eating spicy food.
• other vegetables and herb(s): red and yellow bell pepper (cut julienne style), red or yellow onion, garlic cloves, carrots, and thyme.
• salt to taste.
• water or vegetable stock - If you decide to use vegetable stock instead of water, then by all means check that it is low in sodium.

step by step instructions

Here is a summary showing you how to make Jamaican steamed cabbage with carrots. You will find the full instructions, together with how to make this recipe using the Instant Pot in the recipe card provided at the bottom of this page.

1. Clean and slice the vegetables. In a medium-sized pot, non-stick wok, or pan, fry the onion and garlic.

2. Add the scallions, carrot, scotch bonnet pepper, and thyme.

3. Next, add the cabbage, salt, and water or vegetable stock, and allow this to steam covered, for a few minutes before adding the julienned peppers. Normally, the peppers are added to the pot together with the cabbage but I find adding them at a later stage gives the dish so much flavor! Check for salt, add more if needed then serve on plates and enjoy. For a more tender Jamaican steamed cabbage, allow the cabbage to cook longer.

refrigeration and freezing

• In the fridge - just like most vegetables, Jamaican cabbage can be made ahead and stored in the fridge for 3-5 days. When you are ready to eat it, just warm it up in a suitable container in the microwave.
• Freezing - You can also keep it in the freezer for up to 12 months. To use, thaw it overnight in the fridge and heat it up in the microwave or in a pan.

variations

There is really no limitation on how you can adapt your steamed cabbage. Here are a few combinations that you can try out:-

• Seasoning - add a tablespoon of smoked paprika for some lovely color and a very mild heat or enhance the flavor by using all-purpose seasoning.
• Protein - add corned beef to make some tasty Jamaican corned beef and cabbage or use other types of protein such as saltfish, shrimp, chicken, sausage, or fried bacon.
• Coconut cream - for a more creamy taste, use one can of coconut milk instead of water.
• Heat- the scotch bonnet pepper is optional. Throw in the scotch bonnet pepper whole and then simply take it out before serving or use other milder peppers, if you prefer less heat.

useful tips

Here are a few useful tips that will help you make the best Jamaican steamed cabbage ever!

• The cooking time will depend on how big or small your cabbage is as well as how tender or crunchy you prefer your cabbage. Smaller heads definitely need less time to cook, so give yourself some room to experiment when it comes to this.
• Depending on the type of cabbage you are using, feel free to add some more water or stock, if the pot feels too dry. In this case, add a quarter of a cup at a time.
• Scotch bonnet pepper can be dangerous, especially if it lands on your eyes. For this reason, use gloves, if you feel you could forget and rub your eyes, ouch!!
• Cook in batches if your pot or pan is not large enough. Allow wilting before adding the next batch to the same pot. Bear in mind that with this method, the cabbage will cook unevenly, in the sense that the batches that went into the pot first tend to be softer, while the later batches tend to be crunchier.