Jamaican Steamed Cabbage
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4.9
33 reviews
Excellent
Jamaican Steamed Cabbage
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Learn how to make the best Jamaican steamed cabbage with carrots; Instant Pot method included. This tasty Caribbean recipe makes for a great side dish.
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Ingredients
- 1 cabbage medium-sized
- ½ onion medium
- ½ cup scallions or green onion sliced
- 3 cloves of garlic
- ½ large bell pepper red
- ½ large bell pepper yellow
- 2 sprigs of thyme
- 1 carrot medium
- ½ teaspoon salt
- ¼ cup extra virgin olive oil or regular unsalted butter
- 1 scotch bonnet pepper optional
- 1 cup water or vegetable stock
Instructions
- Prepare, wash, and slice the cabbage, scallions (or spring onions), carrot, bell pepper, and onions. Crush garlic using a pestle and mortar or slice it finely.
- On medium heat, in a medium-sized pot, non-stick wok, or pan, heat oil and fry onions and garlic. Then add scallions, carrot, scotch bonnet pepper, and thyme.
- Add the cabbage, salt, and water or vegetable stock. Steam for about 10 minutes before adding the julienned peppers. Adding the peppers at a later stage enhances the flavor.
- Steam your cabbage for a further 5 minutes before serving if you prefer it crunchier. For a more tender Jamaican steamed cabbage, allow it to further steam, for about 10-15 more minutes before serving.
- Check for salt and add more if needed.
- Serve with saltfish and ackee, jerk chicken or pork, or your favorite Caribbean dishes.
INSTANT POT METHOD
- Set the Instant Pot to SAUTE and NORMAL temperature. Add olive oil and allow to heat. Fry the onions, scallions or spring onions, thyme and scotch bonnet pepper (optional) until the onion is translucent. Add the garlic and allow to saute for about 3 minutes.
- Add the cabbage, julienned peppers, carrots and vegetable stock or water.
- Lock the lid of the Instant Pot and set the nozzle to SEAL. Set the settings of the Instant Pot to PRESSURE COOK or MANUAL and set the time to 3 minutes on HIGH.
- Once the set cooking time has passed, set the nozzle to vent for pressure QUICK RELEASE.
- Open the lid and stir. Add more salt if needed then serve.
Notes
- Cooking time varies with cabbage size and desired tenderness. Smaller cabbages cook faster, so adjust accordingly.
- If the pot seems dry, add extra water or stock in quarter-cup increments as needed, depending on cabbage type.
- Handle scotch bonnet pepper with care, preferably using gloves to avoid eye irritation.
- If your pot or pan is small, cook in batches, allowing each to wilt before adding more. This method may result in uneven cooking, with earlier batches softer than later ones.
Nutrition Information
Show Details
Calories
164kcal
(8%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
280mg
(12%)
Potassium
458mg
(13%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
2751IU
(55%)
Vitamin C
111mg
(123%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 280mg | 12% |
| Potassium | 458mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 2751IU | 55% |
| Vitamin C | 111mg | 123% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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