Jamaican Steamed Cabbage is an easy-to-make, quick dish that is normally served for breakfast but is suitable for any meal.
Steamed Cabbage, a classic Jamaican side dish, is a culinary delight that brings back warm memories of home-cooked meals and family gatherings. The process of preparing this dish is like a journey through the flavors of Jamaica, and I always find it deeply satisfying.
I began by washing and cutting up the vibrant cabbage and vegetables, feeling the crispness of the fresh produce under my fingers. There’s something about the vibrant green of the cabbage that’s so invigorating.
In a hot, sizzling pan, I sautéed the onions and peppers in oil, the fragrant aroma filling the kitchen.
Next, I introduced the garlic, carrot, and chopped cabbage to the mix. This was the moment when the colors and textures began to meld. The spices, including the distinctive allspice, salt, and a hint of black pepper was added. They added that authentic Jamaican flair, infusing the dish with a unique blend of flavors.
A touch of water, just a quarter cup, was added to the pan, and the lid went on, trapping the steam within. The sizzling sauté turned into a gentle, rhythmic simmer. As the cabbage steamed, I watched it closely, waiting for that perfect moment when it reached the ideal level of crunchiness. This was the key to success – achieving the balance between tenderness and that delightful crunch.
The final result was a fragrant, colorful masterpiece, a bowl of Jamaican Steamed Cabbage that exuded the essence of the Caribbean. It was the ideal side dish, versatile and satisfying.
Wash and cut up your cabbage and vegetables.
Sauté onion and peppers in oil.
Add garlic, carrot, cabbage and your spices (all spice, salt, pepper).
Add 1/4 cup of water, cover and steam until crunchy.
Serve hot with choice of fried dumplings, boiled food, fried breadfruit or fried plantains.
You can either thinly shred the cabbage or cut it into chunks, depending on your preference. Both methods work well for Jamaican steamed cabbage.
Steamed cabbage should be tender but not mushy. Check for doneness by poking a fork into a piece. It should go through easily without resistance.
