Jamaican Cabbage Side (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons of coconut oil
02 -
1 small onion, sliced into strips
03 -
3 garlic cloves, roughly chopped
04 -
3-4 sprigs of thyme tied in a bundle
→ Vegetables
05 -
½ head of a giant white cabbage, thinly sliced
06 -
1 medium carrot, cut into slim strips
07 -
1 yellow bell pepper, sliced thin
08 -
1 red bell pepper, sliced thin
09 -
½ scotch bonnet, very finely chopped (or sprinkle in ¼ teaspoon chili powder)
→ Seasonings
10 -
1 teaspoon of all-purpose spice mix
11 -
1 tablespoon of non-dairy butter
12 -
A pinch of pink salt, adjust to your liking
13 -
1 teaspoon of ground black pepper
14 -
¼ cup of water
# Instructions:
01 -
Warm the coconut oil over medium heat. Toss in the onion slices, chopped garlic, and thyme. Stir now and then, cooking until soft.
02 -
Mix in the sliced cabbage, carrots, bell peppers, and minced scotch bonnet. Keep folding and stirring for around 5 minutes until the cabbage softens and shrinks a little.
03 -
Turn down the heat, pour in the water, cover the pan with a lid, and let it steam for 15 minutes (if you want crunchier cabbage, stick to 10 minutes).
04 -
Lift the lid, sprinkle on the all-purpose spice mix, dollop the non-dairy butter, and season with black pepper and salt. Give everything a good stir.
05 -
Dish it out while it’s still hot. Add a sprig of thyme on top for a fancy touch, if you want.
# Notes:
01 -
Choose firm, dense cabbage—avoid leafy ones like savoy or bok choy.
02 -
Eat it fresh—it’s best the same day you make it.
03 -
You can store it in the freezer using air-tight, freezer-friendly containers.