Jamaican steamed cabbage — cabbage and carrot quickly braised with onion, garlic, thyme, scotch bonnet and butter until tender. A simple, savoury island side.
Jamaican steamed cabbage is a quick, flavour-packed side — crisp-tender cabbage and carrot cooked down with onion, garlic, thyme and a hint of scotch bonnet. It's simple, healthy and endlessly versatile, ready in under 20 minutes. The aromatics turn humble cabbage into something you'll genuinely look forward to.
Prep 10 min
Cook 15 min
Total 25 min
Easy
- 1/2 Cabbage
- 2 sliced Carrots
- 1 chopped Plum Tomatoes
- 1 chopped Onion
- 4 Cloves Chopped Garlic
- 4 Chopped Spring Onions
- 4 sprigs Thyme
- 1/2 Scotch Bonnet
- 2 tablespoons Water
- 2 tablespoons Olive Oil
- 4 tablespoons Unsalted Butter
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
Video
Preparation
- 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.
- Reduce the heat to low and continue cooking for a further 5 minutes, until the cabbage is soft and tender.
- Remove from the heat and discard the thyme stalks before serving.
Tips from the ZestyPlate Kitchen
- Don't overcook it — the cabbage should stay a little crisp and bright, not soft and grey.
- A mix of butter and oil gives richness and helps everything cook evenly.
- Add the scotch bonnet to taste, or leave it whole and remove it for gentle warmth.
- Cut everything a similar size so it cooks at the same rate.
Frequently Asked Questions
It's really a quick braise — the cabbage cooks in its own moisture with the aromatics under a lid, which Jamaicans call steaming.
Yes — use oil in place of the butter. It's already a naturally plant-based, vegetable-forward dish.
It's a great side for fried or jerk chicken, fish, or rice and peas — anything that benefits from a fresh, savoury vegetable.
Cook it just until crisp-tender over medium heat and don't add too much liquid. The cabbage releases its own moisture as it cooks.
