Jamaican Steamed Cabbage
This Jamaican Steamed Cabbage epitomizes authentic Caribbean cooking; nothing is bland
Servings: 4 people
Calories: 213kcal
Equipment
Ingredients
- ½ head Cabbage julienned and thinly sliced
- 2 medium Carrots julienned
- 1 Red bell pepper julienned
- 1 medium Onion julienned
- 3 Spring onion chopped
- 3 Garlic cloves finely chopped
- 2 tablespoon Butter
- 4-5 sprigs Fresh thyme
- 4-5 Pimento seeds optional
- ¼ cup Cooking oil
- ¼ cup Broth
- ½ teaspoon Salt adjust
- ½ teaspoon Black pepper adjust
Instructions
- Remove any damaged or dull-colored outer leaves of the cabbage and wash properly.
- Cut and remove the tough core. Slice the cabbage into thin strips. Remove any damaged or dull-colored outer leaves of the
- Add oil to a hot pot over medium heat and saute the garlic till fragrant.¼ cup Cooking oil, 3 Garlic cloves
- Add all the remaining ingredients and toss to combine.½ head Cabbage, 2 medium Carrots, 1 Red bell pepper, 1 medium Onion, 3 Spring onion, 2 tablespoon Butter, 4-5 sprigs Fresh thyme, 4-5 Pimento seeds, ¼ cup Broth, ½ teaspoon Salt, ½ teaspoon Black pepper
- Cover the pot and allow it to cook for 10-12 minutes, stirring occasionally. It should still be crunchy, Be careful not to overcook it.
- Remove from the heat and serve.
Video
Notes
- Remove the tough core from the cabbage and thinly slice it. Wash it.
- Don't overcook it. You want it crunchy.
- For a creamy twist, add coconut milk.
Nutrition
Calories: 213kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Sodium: 458mg | Potassium: 440mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6309IU | Vitamin C: 87mg | Calcium: 95mg | Iron: 1mg