Cabbage Jamaican Style (Print Version)
# Ingredients:
→ Base
01 -
A small onion, chopped into thin slices
02 -
2 tablespoons coconut oil
03 -
3-4 sprigs of thyme tied together
04 -
3 garlic cloves, coarsely chopped
→ Vegetables
05 -
1 carrot, sliced into thin strips
06 -
1 red bell pepper, cut into thin strips
07 -
Half of a large white cabbage, shredded
08 -
1 yellow bell pepper, thinly sliced
09 -
½ scotch bonnet, minced finely (or use ¼ teaspoon chili powder as a swap)
→ Seasonings
10 -
A quarter cup water
11 -
A tablespoon of vegan butter
12 -
1 teaspoon black pepper, ground
13 -
1 teaspoon of all-purpose seasoning
14 -
A small pinch of pink salt—add more if needed
# Instructions:
01 -
In a pan, warm up the coconut oil on medium heat. Toss in the sliced onion, the thyme bundle, and chopped garlic. Stir frequently and cook everything until softened.
02 -
Throw in the shredded cabbage, minced scotch bonnet, carrots, and both bell peppers. Mix and stir for 5 minutes or so, letting the cabbage reduce in size and soften.
03 -
Lower the heat. Add the water, cover the pan with a lid, and let the veggies steam for 15 minutes. If you like the cabbage crunchier, stop at 10 minutes.
04 -
Take off the lid. Sprinkle on the all-purpose spice mix, add the butter, and season with salt and pepper. Stir everything to combine.
05 -
Serve it hot. If you’re feeling fancy, you can place a sprig of thyme on top.
# Notes:
01 -
Go for firm cabbage with tight leaves, not varieties like savoy or napa cabbage.
02 -
This dish is best fresh. Try to eat it the day it’s cooked.
03 -
Pack leftovers into freezer-safe containers for storage.