AI-generated image
Steamed cabbage
Cabbage and carrot gently steamed with onion, thyme, garlic and a hint of scotch bonnet
Steamed cabbage is the everyday side dish of Jamaican home cooking, served at breakfast with fried dumplings and at dinner beside rice and peas or stew peas. Shredded cabbage and carrot are cooked with very little water, so they steam in their own juices and turn sweet, peppery and glossy rather than soggy. Chef's tip: use only a splash of water and keep the lid on. The cabbage should be tender-crisp and still pale green, never boiled limp, so take it off the heat while it still has a little bite.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 tbsp vegetable or coconut oil
- 1 onionsliced
- 2 cloves garlicsliced
- 2 sprigs fresh thyme
- 1 ⅓ lb white cabbageabout half a medium cabbage, finely shredded
- 1 carrotcut into thin matchsticks
- ½ green or red pepper (optional)thinly sliced
- ¼ scotch bonnet pepperseeded and finely chopped; or a whole one for flavour only
- ¾ tsp salt
- ½ tsp ground black pepper
- 3 tbsp water
Shop this recipe on Amazon
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Heat 1 tbsp vegetable or coconut oil in a large pan with a lid over a medium heat. Add 1 onion, 2 cloves garlic and 2 sprigs fresh thyme and cook for 2 minutes until the onion starts to soften.
2 minStep 2: Add 1 ⅓ lb white cabbage, 1 carrot, ½ green or red pepper and ¼ scotch bonnet pepper and toss for 1 minute so everything is coated in the oil. Chopped seeded pepper adds a gentle tingle; a whole pepper laid on top gives flavour without heat.
1 minStep 3: Season with ¾ tsp salt and ½ tsp ground black pepper, add 3 tbsp water, cover tightly and steam over a medium-low heat for 5–6 minutes, stirring once, until the cabbage is tender but still has a little crunch and the carrot is bright.
6 minStep 4: Uncover, toss, remove the thyme stalks and serve straight away.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 3 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does steamed cabbage take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
TashmijabiMashed potatoes with stretchy cheese
Potatoes grow well in the cold valleys of Svaneti, and tashmijabi is how families around Mestia turn them into a feast dish: they are mashed hot, then beaten with handfuls of young sulguni until the purée becomes glossy and stretches from the spoon in long strands. It is served with grilled meat, kubdari or simply with pickles and Svan salt. A common mistake is letting the potatoes cool before adding the cheese; they must be piping hot for the cheese to melt and stretch. Chef's tip: keep the pan on a low heat while you beat, and use a firm wooden spoon. Most sulguni uses animal rennet; choose a vegetarian one or use mozzarella.
Georgian
Yorkshire puddings
In Yorkshire the pudding was once served first, on its own with gravy, to fill people up before the meat; today these puffed, crisp-edged cups sit beside the roast at Sunday lunch all over England. The batter is nothing but eggs, flour and milk, and the trick is in the heat: smoking-hot fat in the tin and a hot oven. Serve with onion gravy for a vegetarian roast. Chef's tip: rest the batter for at least 30 minutes, which helps the puddings rise tall and even.
British
Pineapple pachadiPineapple in yogurt and coconut
Sadya etiquette puts pachadi next to the kichadi, and pineapple is the festive favourite, especially in central Kerala around Kottayam and Thrissur, where it appears at Onam, weddings and Vishu. Ripe pineapple is simmered briefly with turmeric, chilli and a little sugar, then folded into a paste of coconut, green chilli and raw mustard seed and loosened with whisked curd. The result is sweet, tangy and gently pungent from the ground mustard, with a crackling coconut-oil tadka on top. Serve it cool alongside rice, sambar and thoran, or as a side with appam. The mistake to avoid is adding the yogurt to a hot pan: it splits into grainy curds, so take the pineapple off the heat and let it cool first. Chef's tip: grind the mustard seeds raw with the coconut, but only briefly; over-ground mustard turns bitter.
Indian