Steamed Jamaican Cabbage (Print Version)
# Ingredients:
→ Base
01 -
1 small onion, thinly sliced
02 -
3-4 thyme sprigs, kept tied together
03 -
3 garlic cloves, diced
04 -
2 tablespoons of coconut oil
→ Vegetables
05 -
½ large white cabbage, cut into strips
06 -
1 medium-sized carrot, cut into matchsticks
07 -
½ scotch bonnet pepper, finely chopped (or ¼ teaspoon of chili powder)
08 -
1 yellow bell pepper, finely sliced
09 -
1 red bell pepper, finely sliced
→ Seasonings
10 -
A pinch of pink salt, adjusted to your taste
11 -
1 teaspoon black pepper
12 -
1 teaspoon all-purpose seasoning
13 -
¼ cup water
14 -
1 tablespoon of non-dairy butter
# Instructions:
01 -
Heat coconut oil in a pan over medium heat. Toss in the onion, garlic, and thyme. Stir occasionally until everything softens up.
02 -
Mix in the cabbage, carrots, both bell peppers, and scotch bonnet. Give it a good stir for 5 minutes until the cabbage starts to shrink down.
03 -
Turn the heat down low. Pour in the water, put on the lid, and let it cook for about 15 minutes. Only want a slight crunch? Cook for 10 minutes instead.
04 -
Take off the lid and toss in the all-purpose seasoning, black pepper, salt, and dairy-free butter. Stir it all together till combined.
05 -
Dish it out while it's warm. You can even sprinkle a little extra thyme on top if you'd like.
# Notes:
01 -
Pick crisp white cabbage over leafy ones like bok choy or savoy.
02 -
Tastes best if eaten the same day as it's cooked.
03 -
Can be stored in freezer-safe containers to freeze for later.