Jamaican Cabbage Dish (Print Version)
# Ingredients:
→ Base
01 -
Roughly smash 3 garlic cloves
02 -
Chop 1 small onion into strips
03 -
A few fresh thyme sprigs, tied tightly together
04 -
2 tablespoons of coconut oil
→ Vegetables
05 -
Thinly shred half of a large white cabbage
06 -
Cut a yellow bell pepper into thin pieces
07 -
Slice one red bell pepper into thin strips
08 -
Finely dice half a scotch bonnet or sprinkle about a quarter teaspoon of chili powder
09 -
Slice 1 medium carrot into matchstick pieces
→ Seasonings
10 -
1 tablespoon of plant-based butter
11 -
1/4 cup of water
12 -
A pinch of Himalayan pink salt—adjust to fit your taste
13 -
1 teaspoon of ground black pepper
14 -
1 teaspoon of all-purpose seasoning mix
# Instructions:
01 -
Heat up the coconut oil over medium heat. Add the onion, thyme, and garlic. Cook and stir occasionally until they become tender and fragrant.
02 -
Combine the thinly sliced cabbage, bell peppers, carrots, and diced scotch bonnet. Keep stirring for about 5 minutes until the cabbage starts to soften down.
03 -
Lower the heat and pour in the water. Cover the skillet with its lid and let it steam for around 10–15 minutes. Steam less if you prefer a firmer texture.
04 -
Uncover the skillet. Add the spice blend, butter, salt, and black pepper. Stir it all together until it looks well mixed.
05 -
Spoon it out onto plates while it's nice and hot. Add a thyme sprig on top for style, if you'd like.
# Notes:
01 -
Pick dense cabbages, not the leafy ones like bok choy or savoy.
02 -
Make this dish fresh—it's tastiest on the same day.
03 -
For freezing, use air-tight containers made for freezer use.