Jamaican Steamed Cabbage

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Add a little kick and vibrant colors to any meal when you pair it with this lively side dish. Steamed cabbage is a classic recipe in Jamaican cuisine and it offers a world of health benefits. Cabbage is a member of the cruciferous vegetable family and it is an incredibly nutritious vegetable, despite the fact that people overlook it.

Cabbage contains a lot of vitamin C & K, fiber, folate, calcium, potassium, and vitamin B6. Additionally, it also contains small amounts of micronutrients that have antioxidant properties. Load up on cabbage and a healthy amount of capsaicin from the scotch bonnet pepper. This is an extremely hot pepper, so you’ve been warned!

Jamaican Steamed Cabbage
  • Prep Time:10m
  • Cook Time:15m
  • Total Time:25m


  • 2 tsp. coconut oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 red bell pepper, chopped
  • 2 sprigs fresh thyme, chopped
  • 2 green onions, thinly sliced
  • 1/2 tsp. sea salt
  • 1/2 medium head cabbage, thinly sliced
  • 1 medium carrot, shredded
  • 1/4 c filtered water
  • 1 whole Scotch Bonnet pepper


  1. Warm the coconut oil in a large pan over medium-high heat. Add the onion garlic, bell pepper, thyme, green onion, and sea salt and sauté for a couple minutes, stirring occasionally.
  2. Add the cabbage and carrots into the pan and toss to combine. Cook for two minutes and then pour in the water and Scotch Bonnet pepper.
  3. Reduce the heat to low, cover, and cook for 10 minutes, stirring occasionally.
  4. Turn off the heat and serve with your main course. Please remove the Scotch Bonnet pepper before serving.