Jamaican Steamed Cabbage

Ingredients

• 1 head green cabbage (Cored and thinly sliced; estimated medium head)
• 1 carrot (Peeled and sliced; estimated medium carrot)
• 1 bell pepper (Sliced; color optional)
• 1 onion (Sliced; estimated small-to-medium onion)
• 3 scallions (Sliced)
• 1 tbsp fresh thyme leaves (Leaves removed from stems; estimated amount)
• 2 tbsp butter (Added to the pot; estimated amount)
• 0.5 tbsp neutral cooking oil (Optional)
• salt (To taste)
• black pepper (To taste)
• seasoning or vegetable bouillon (To taste; use one or the other according to preference)

Steps

1. 1

   Core the cabbage and thinly slice it. Peel and slice the carrot, slice the bell pepper and onion, and slice the scallions. Strip the thyme leaves from their stems.

2. 2

   Place the sliced cabbage, carrot, bell pepper, onion, scallions, and thyme leaves into a large heavy-bottomed pot. Add the butter and, if using, the optional oil.

3. 3

   Season the vegetables with salt, black pepper, and seasoning or vegetable bouillon. Because bouillon can be salty, add salt sparingly at first.

4. 4

   Cover the pot tightly with a lid and set it over medium heat. Steam the vegetables in their own moisture, stirring occasionally so the bottom does not scorch and the seasonings distribute evenly.

5. 5

   Cook for about 12–15 minutes, or until the cabbage and carrot are tender but not falling apart. If the pot seems dry before the vegetables soften, add a small splash of water and replace the lid.

6. 6

   Taste and adjust the salt, black pepper, and bouillon or seasoning. Serve hot as a side dish.

Notes

The source does not specify quantities other than 1/2 tablespoon optional oil; the remaining amounts are practical estimates for four servings. Keep the pot covered to allow the vegetables to steam in their released moisture.

Nutrition per serving

• side dish
• vegetarian
• Jamaican
• Caribbean
• steamed
• one-pot
• quick
• gluten-free