Jamaican Steamed Cabbage || Jamaican Stir fry Cabbage || TERRI-ANN’S KITCHEN
Recipe Information
Jamaican Steamed Cabbage
Cultural Context
Originating from the vibrant kitchens of Jamaica, steamed cabbage is a staple side dish often served with rice and protein. It reflects the island's agricultural bounty and the influence of African culinary traditions. This dish is cherished for its simplicity and ability to complement various meals, making it a beloved choice in Jamaican households and beyond.
cabbage
🥗Healthier: kale
💰Cheaper: green cabbage
Kale adds nutrients while green cabbage is more affordable.
vegetable oil
🥗Healthier: olive oil
💰Cheaper: canola oil
Olive oil is healthier, while canola oil is budget-friendly.
lime juice
🥗Healthier: lemon juice
💰Cheaper: vinegar
Lemon juice offers similar acidity, vinegar is often cheaper.
pimento seeds
🥗Healthier: allspice
💰Cheaper: black pepper
Allspice provides a similar flavor profile, black pepper is more accessible.
Wash and peel the carrot, then chop all ingredients: onions, garlic, mini bell peppers, thyme, cabbage, and carrots.
Heat a nonstick pot over medium heat and add 1 tablespoon of coconut oil and 1 tablespoon of vegetable oil.
Add chopped garlic and onion to the pot and sauté for 1-2 minutes until fragrant.
Add chopped carrot to the pot and sauté for another 1-2 minutes.
Add mini bell peppers to the pot and sauté for about 3-4 minutes on low heat.
Add fresh thyme (without the stalks) to the pot and mix well.
Add chopped cabbage to the pot, season with 0.5 teaspoon salt, 1 teaspoon black pepper, and 1 heaping tablespoon vegetable seasoning.
Add 1 tablespoon of Kerrygold butter to the pot and cover it for 2-3 minutes to steam.
After 5 minutes, check the cabbage and stir to combine, cooking for an additional 5-6 minutes to your preferred tenderness.
Cooking Techniques
Equipment Needed
Spice Level:
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