Jamaican Steamed Cabbage
Steamed cabbage is a weeknight staple across Jamaica, a fast, cheap side that turns the cheapest vegetable in the store into something worth eating. The cabbage is cooked in its own moisture with a Caribbean seasoning base of onion, garlic, scallion, and thyme, so it needs no oil, and a whole scotch bonnet dropped in gives it fragrance and a background heat you can dial up by cutting the pepper open. Allspice, the berry that anchors so much Jamaican cooking, does the aromatic work at the end. Bell pepper and carrot add color and sweetness. Keep the heat high and the lid on, and pull it while the cabbage still snaps.
Ingredients
- 1 1/2 lb green cabbage, cored and shredded
- 1 whole Carrots, julienned
- 1 whole Bell peppers, thinly sliced
- 1 whole Yellow onions, thinly sliced
- 3 cloves Garlic, minced
- 3 wholes Scallions, sliced
- 1 tbsp Thyme, leaves
- 1/2 whole Habanero, left whole, or minced for more heat
- 1/4 tsp Allspice, ground
- 1/2 tsp Black peppercorns, freshly ground
- 1 whole Fresh tomatoes, diced
Method
- Sweat the onion, garlic, scallion whites, and thyme in a wide pot or deep skillet with 3 tablespoons of water over medium heat until the onion softens, about 5 minutes. Building the seasoning in water rather than oil is the whole trick, and the cabbage will soon give up more liquid to keep it going.
- Stir in the diced tomato and cook 2 minutes until it slumps and releases its juice. The tomato adds moisture and a little acid, and it means the pot never needs oil to keep from sticking.
- Add the cabbage, carrot, and bell pepper, and drop in the half habanero whole. Left uncut, a scotch bonnet (a habanero here) lends its fruity aroma and gentle warmth without overpowering the pot; mince it in if you want real fire. Toss everything to combine.
- Cover and steam over medium heat, tossing once or twice, for 6 to 8 minutes. Cabbage is mostly water, so under a lid it steams itself tender in its own moisture. Stop while it still has a little bite, since limp cabbage is overcooked cabbage.
- Uncover and let any pooled liquid cook off for a minute. Sprinkle in the allspice and black pepper and toss. Allspice is the Caribbean backbone, one berry that reads like clove, cinnamon, and nutmeg at once, and it is what makes this taste of Jamaica.
- Fold in the scallion greens off the heat and serve. It pairs with rice and peas, stewed beans, or roasted breadfruit.
Nutrition
Estimated per serving: 90 calories, 3 g protein, 6 g fiber, 45 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
