Jamaican Cabbage Recipe
User Reviews
5
Jamaican Cabbage Recipe
Description
The recipe begins by heating coconut oil in a pot followed by sautéing finely chopped onion and fresh thyme until softened. Garlic puree, shredded cabbage, sliced bell pepper, julienned carrot, and optional Scotch bonnet chili are stirred in along with vegetable broth and salt. The mixture is covered and steamed on reduced heat for 10 to 15 minutes until the vegetables reach the preferred tenderness. The cook monitors liquid levels, adding more broth if necessary to prevent drying.
The result is a flavorful medley of vegetables accented by coconut oil’s richness and thyme’s fragrant notes, with the Scotch bonnet adding optional spiciness. Texturally, the cabbage and carrot hold slight crispness while being tender. This side pairs well with Caribbean-style meals or can be a colorful vegetable addition to any plate.
For shredding cabbage, quarters are cut, the core removed, and then sliced finely. The recipe supports substituting chicken or beef broth if not vegetarian, and adjustments in chili heat are recommended based on personal preference. Softer carrots can be achieved by adding them earlier in the cooking process.
Ingredients
- 1 tbsp coconut oil
- 1 onion peeled and finely chopped, small
- 1/2 tsp Garlic puree
- 1/2 cabbage shredded
- 1 bell pepper sliced
- 1 carrot julienned, large
- 1/4 cup vegetable broth 60 ml
- Scotch bonnet chili to taste (optional
- 4 thyme springs
- salt to taste
Instructions
- Heat the coconut oil in a pot.
- Add the onion and thyme, and cook for about 5-7 mins till soft.
- Stir in the garlic purée, followed by cabbage, bell pepper, carrot, scotch bonnet if using, vegetable broth, and salt.
- Mix and cover. Reduce and steam for between 10-15 mins or until done to your preference, stirring a couple of times during the process.
- Keep and eye on the liquid. If it looks like it is starting to dry out, add another tbsp or so of broth.
Notes
- Shred cabbage by quartering, removing the core, then slicing finely.
- Use chicken or beef broth as alternatives if not vegetarian.
- Adjust or omit Scotch bonnet chili according to heat preference.
- Add carrots earlier if a softer texture is desired.
- Keep an eye on the liquid during cooking and add broth as necessary to prevent drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 92mg | 4% |
| Potassium | 345mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3669IU | 73% |
| Vitamin C | 84mg | 93% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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