Caribbean Steamed Cabbage and Carrots

Rated 5.0 stars by 1 users

Cuisine

Caribbean

Author:

Jay Gleaton

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Jamaican Steamed Cabbage is a quick, healthy Caribbean side dish made with cabbage, bell peppers, carrots, and Scotch bonnet pepper for authentic island flavor. Lightly steamed in coconut oil with garlic and thyme, the vegetables stay crisp-tender while soaking up bold seasonings. Ready in just 30 minutes, this vegan and gluten-free recipe pairs perfectly with rice and peas, fried plantains, or your favorite Jamaican main dishes.

Ingredients

1 small head cabbage
2 tablespoons coconut oil, or as needed
1 small onion, thinly sliced
½ sliced red bell pepper
½ sliced yellow bell pepper
4 green onions, sliced
1 whole scotch bonnet chili pepper
2 sprigs fresh thyme
1 teaspoon salt (optional)
1 cup sliced carrots
½ cup white vinegar
2 tablespoons white sugar

Directions

Peel tough outer leaves from cabbage. Slice in quarters and remove the core. Shred the cabbage (if you have a mechanical way to do this it may make your life easier. Slice your bell peppers, carrots, and onions and green onions and set everything aside.
Heat coconut oil in a large skillet over medium-high heat. Add carrot, bell pepper, and green onion and stir vegetables with a pinch of salt until softened, about 3 minutes. Add in Scotch bonnet pepper, and thyme.
Stir cabbage into the pan until thoroughly combined. Cover the skillet and reduce heat to medium-low; cook, stirring occasionally (every few minutes), until cabbage starts to soften and brown, about 10 minutes.
Remove lid and stir in vinegar and sugar. Cook, uncovered, stirring occasionally, until cabbage is tender and most of the liquid has evaporated, about 3 more minutes. Taste and adjust for sour and sweet (vinegar and sugar). Discard Scotch bonnet pepper and thyme before serving.