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Jamaican Steamed Cabbage

Jamaican Steamed Cabbage

Course Side Dish
Cuisine Jamaican
Keyword cabbage, ethnic, jamaica, Jamaican, jamaican food, side dish, steamed cabbage, vegetable, vegetable side, west indies
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people
Author jamiesondiaries


  • 1/2 Head of Cabbage
  • 1/4 cup Water
  • 1/2 Sweet Onion
  • 1/2 Bell Pepper any color you prefer
  • 6-8 Baby Carrots
  • 2 tsp Minced Garlic
  • 1 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 2 tsp Onion Powder
  • 1 tsp Seasoned Salt
  • 2 Sprigs Fresh Thyme or 1/2 tsp ground thyme
  • 1/2 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1 Scotch Bonnet Pepper *optional: VERY SPICY PEPPER*


  1. Roughly chop your cabbage and rinse the chopped cabbage in a strainer. Set to the side.

  2. Dice or slice your carrots, onion and bell pepper. Sit it to the side as well.

  3. Over high heat add your olive oil and 1 Tbsp of butter to a medium-large pot. (A pot big enough for your ingredients)

  4. Once the butter has melted in the oil add the minced garlic to the pot and quickly stir the garlic to release the fragrance and not burn the garlic.

  5. Add your bell peppers, carrots, and onions to the pot and stir well to mix the ingredients together in the pot. Once it's combined let it cook for another 2-3 minutes.

  6. Now add your chopped cabbage to the hot pot of ingredients. Add your last Tbsp of butter, sprigs of thyme, onion powder, seasoned salt, black pepper, and paprika on top of the cabbage.

  7. Pour the water into the hot pot. There should be a sizzle of steam and place the lid on the pot. Let it cook on high for a minute or two then turn it down to a medium-low. Let it cook for another 10 minutes.

  8. Stir the ingredients in the pot together until they're well combined.

  9. You can let it cook for another 10 minutes if you like your cabbage with a slight crunch. If you want it to be cooked until it's softer, you can let the cabbage simmer in the pot for an additional 10-15 minutes.

  10. Remove the sprig of thyme (and scotch bonnet pepper if you added it).

  11. Plate and enjoy!