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  • Jamaican Steamed Cabbage

    From Ben Collver@1:18/200 to All on Sat Aug 29 10:06:39 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jamaican Steamed Cabbage
    Categories: Jamaican, Vegetables
    Yield: 4 Servings

    1/2 tb Coconut oil (7 ml)
    1 White cabbage (450 g);
    - remove outer skins,
    - discard or compost,
    - thinly slice
    1 bn Thyme (15 g);
    - tie these together
    1/2 Green bell pepper (100 g);
    - sliced
    1/2 Red bell pepper (100 g);
    - sliced
    1 ts Pimento seeds (2 g)
    1 1/2 lg Scallions (35 g); sliced
    1/2 Onion (130 g);
    - white or red, sliced
    4 cl Garlic (12 g); minced
    1 Carrot (60 g);
    - julienned or shredded
    1 ts Sea salt (6 g)
    1/4 ts Ground black pepper (0.5 g)
    1/4 ts Red pepper flakes
    1/2 tb Vegan butter or
    - more coconut oil (7 g)

    Preparation time: 10 minutes
    Cooking time: 8 minutes

    Interested in Jamaican cuisine? Try this steamed cabbage! This classic
    recipe uses simple ingredients and cooking methods to infuse simple
    veggies with sweet, savoury, slightly spicy island flavour.

    Remove the outer leaves of the cabbage. Then, cut off the base of the
    stem, so the cabbage can stand up on the cutting board. Wash the
    cabbage with cold water.

    Cut the cabbage in half. Turn one half to stand on its side and cut
    from the middle down at an angle to make thin slices, rotating the
    cabbage on its side between each cut.

    In a Dutch oven, stock pot, or otherwise high-sided pot over medium
    heat, melt your coconut oil.

    On top of your oil, add your cabbage, and then all of your seasonings
    and vegetables. Add your pat of vegan butter or extra coconut oil on
    top.

    Cover your pot and let your cabbage and vegetables steam for 7 to 8
    minutes. Remove cover, and begin to stir everything together. Your
    cabbage should have released water, and your vegetables should be
    tender and seasoned.

    Mix everything together and taste test to see if you'd like more
    seasonings or not.

    If you'd like your cabbage to be a bit more tender, let it steam for
    an extra minute or two, but be sure to fully stir everything together
    first since that helps to reveal just how tender the cabbage is. I
    always do 7 to 8 minutes.

    Recipe by Jessica Hylton

    Recipe FROM:
    <https://jessicainthekitchen.com/jamaican-steamed-cabbage/>

    MMMMM


    Wherever you go, there you are!

    --- MBSE BBS v1.1.7.2 (Linux-x86_64)
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ben Collver@1:18/200 to All on Tue Oct 27 11:12:17 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jamaican Steamed Cabbage
    Categories: Cabbage, Jamaican
    Yield: 6 Servings

    1/2 Cabbage (4 c); sliced
    2 Carrots; peeled & sliced
    1 Roma tomato; chopped
    1 Yellow onion; chopped
    4 cl Garlic; chopped
    4 Green onions; chopped
    4 Thyme sprigs
    1/2 Scotch bonnet pepper;
    - remove seeds & stem, chop
    2 tb Water
    2 tb Olive oil
    4 tb Unsalted butter
    2 ts Kosher salt; or to taste
    1 ts Black pepper;
    - freshly ground,
    - or to taste

    Preparation time: 5 minutes
    Cooking time: 10 minutes

    Jamaican steamed cabbage is a family favorite. Extra vegetables add
    crunch, the Scotch bonnet pepper adds a touch of heat, along with a
    burst of fresh thyme.

    Add all the ingredients to a large pan over medium heat and cover
    with a lid.

    Cook on medium heat for 10 minutes, stirring occasionally.

    After 10 minutes, reduce the heat to low and continue to cook for an
    additional 5 minutes, until the cabbage is soft and tender. Remove
    from the heat and remove the stalks of thyme before serving.

    Recipe by Tanya Harris

    Recipe FROM: <https://www.myforkinglife.com/jamaican-cabbage/>

    MMMMM


    Wherever you go, there you are!

    --- MBSE BBS v1.1.7.2 (Linux-x86_64)
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)