Jamaican Steamed Cabbage and Carrot
Bring a taste of the Caribbean to your table with this vibrant and flavorful Jamaican Steamed Cabbage and Carrot recipe! This quick and easy dish combines tender green cabbage, sweet julienned carrots, and a medley of aromatics like garlic, onion, and scallions, all infused with the bold essence of thyme and a hint of Scotch bonnet pepper for optional island-style heat. Perfectly steamed to retain a slight crispness, this healthy and colorful side pairs beautifully with rice, dumplings, or your favorite protein. With just 15 minutes of prep time and a simple one-pan cooking method, this dish is both convenient and irresistibly delicious—a true celebration of Jamaican cuisine!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 large Carrots
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 medium Bell pepper (red, yellow, or green)
- 2 stalks Scallions
- 2 sprigs Thyme
- 1 small Scotch bonnet pepper
- 2 tablespoons Vegetable oil
- 0.25 cup Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Remove the outer leaves of the cabbage, cut it into quarters, and core it. Thinly slice the cabbage into shreds.
Peel the carrots and cut them into thin matchsticks or julienne strips.
Slice the onion into thin half-moons. Mince the garlic. Thinly slice the bell pepper and scallions.
Finely chop the Scotch bonnet pepper if you want additional heat, or leave it whole and remove before serving for a milder dish.
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the onion, garlic, scallions, and thyme sprigs to the pan. Sauté for 2-3 minutes until fragrant and the onion starts to soften.
Add the bell pepper, shredded cabbage, and julienned carrots to the pan. Gently mix to combine.
Sprinkle the salt and black pepper evenly over the vegetables.
Add the finely chopped or whole Scotch bonnet pepper to the pan, depending on your preferred spice level.
Pour in 1/4 cup of water. Cover the pan with a lid and reduce the heat to low-medium.
Allow the cabbage and carrots to steam for 10-15 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp. Add a splash of water if needed to prevent sticking.
Taste and adjust seasoning if necessary. Remove the thyme sprigs and Scotch bonnet pepper before serving, if whole.
Serve the Jamaican steamed cabbage and carrot dish hot as a perfect side to rice, dumplings, or your favorite protein.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2542 mg | 110% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 31.1 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1730 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
