Jamaican Cabbage Side (Print Version)
# Ingredients:
→ Base
01 -
3 garlic cloves, coarsely chopped
02 -
1 small onion, cut into strips
03 -
3-4 thyme sprigs tied up with twine
04 -
2 tablespoons coconut oil
→ Vegetables
05 -
½ of a large white cabbage, cut into very fine pieces
06 -
1 red bell pepper, thinly sliced
07 -
1 yellow bell pepper, thinly sliced
08 -
1 medium carrot, carved into skinny pieces
09 -
½ scotch bonnet pepper, extra fine chop (or use ¼ teaspoon chili powder instead)
→ Seasonings
10 -
1 tablespoon non-dairy butter
11 -
A little pink salt—fix the amount to your taste
12 -
1 teaspoon black pepper, ground fresh
13 -
1 teaspoon multi-purpose seasoning blend
14 -
¼ cup water
# Instructions:
01 -
Set the stove to medium and heat the coconut oil. Add in the thyme, onion, and chopped garlic. Stir every so often until it all softens up.
02 -
Toss the cabbage, carrot slices, bell peppers, and scotch bonnet into the skillet. Stir for 5 minutes or so as the cabbage cooks down and becomes tender.
03 -
Lower the heat, pour in some water, cover with a lid, and let it cook for 15 minutes. If you like your cabbage crunchier, check it after 10 minutes instead.
04 -
Remove the lid, sprinkle with the spice blend, add the butter, and season it with salt and pepper. Give it all a thorough mix.
05 -
Scoop it out while it’s warm. If you'd like, pop a bit of thyme on top for a nice garnish.
# Notes:
01 -
Pick a compact, firm cabbage—not leafy types like bok choy or savoy.
02 -
Tastes best fresh—it’s better to eat it the same day it’s made.
03 -
Store safely in the freezer using a sealed, freezer-ready container.