Jamaican Cabbage Recipe
Tender Jamaican cabbage cooked with carrots, peppers, scallions, garlic, thyme, and lime.
Equipment
- Large deep skillet or Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoons
Ingredients
- 1 small green cabbage about 700 g, thinly sliced
- 1 cup carrots peeled and thinly sliced
- 1 red bell pepper thinly sliced
- 4 scallions sliced
- 3 cloves garlic finely minced
- 1 small Scotch bonnet or chili pepper finely chopped, optional
- 2 tablespoons olive oil
- 3/4 cup water or vegetable broth
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon allspice
- 3/4 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1 teaspoon fresh lime juice
Instructions
- Warm the oil. Heat the olive oil in a large, deep skillet over medium heat. Add scallions, garlic, thyme, allspice, and chili pepper. Cook for 60 seconds.
- Cook the aromatics and vegetables. Add carrots and bell pepper. Stir and cook for 3 to 4 minutes.
- Add cabbage. Toss in the sliced cabbage and stir until the seasoning is evenly distributed.
- Steam. Add water or broth, salt, and black pepper. Cover and cook for 10 to 14 minutes, stirring once or twice, until tender.
- Finish. Remove the lid, cook briefly if needed to reduce liquid, then stir in lime juice and adjust seasoning.
Notes
- Use a wide pan and slice the cabbage evenly for the best texture.
- For a richer variation, replace part of the water with light coconut milk.
- Refrigerate leftovers in an airtight container for up to four days.