Cup of Yum
1. 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.
2. 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.
3. 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.
4. 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.
5. Check for salt and add more if needed.
6. Serve with saltfish and ackee, jerk chicken or pork, or your favorite Caribbean dishes.

INSTANT POT METHOD

1. 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.
2. Add the cabbage, julienned peppers, carrots and vegetable stock or water.
3. 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.
4. Once the set cooking time has passed, set the nozzle to vent for pressure QUICK RELEASE.
5. Open the lid and stir. Add more salt if needed then serve.