Sides · Jamaican

Jamaican Steamed Cabbage

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 23, 2026

This is the kind of side dish that makes a plate feel complete. Shredded cabbage and carrots steam down with onion, garlic, thyme, and a little kick of Scotch bonnet until everything is tender and buttery. It comes together in one pan in about 20 minutes, which makes it a weeknight hero.

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Jamaican Steamed Cabbage

Why you'll love this

  • One pan and about 25 minutes start to finish.
  • Buttery, savory, and just a little spicy.
  • Goes with just about any main you can think of.
  • Naturally vegetarian and gluten-free.

EveryDayMeal recipe

Jamaican Steamed Cabbage

Prep
10m
Cook
15m
Total
25m
Serves
6
Level
Easy

Ingredients

  • 1/2 medium head green cabbage, cored and thinly sliced
  • 2 carrots, thinly sliced
  • 1 plum tomato, chopped
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 4 scallions, chopped
  • 4 sprigs fresh thyme
  • 1/2 Scotch bonnet pepper
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Equipment

  • Large pan or Dutch oven with a lid
  • Sharp knife
  • Cutting board

Instructions

  1. Add the sliced cabbage, carrots, tomato, onion, garlic, scallions, thyme sprigs, and Scotch bonnet to a large pan or Dutch oven. Pour in the water and olive oil, then dot the butter over the top and season with the salt and pepper so everything can soften evenly.
  2. Cover with a lid and cook over medium heat for 10 minutes, stirring once or twice, until the cabbage begins to wilt down and release its liquid.
  3. Reduce the heat to low and cook, covered, for another 5 minutes, until the cabbage and carrots are soft and tender but still have a little bite.
  4. Remove from the heat, fish out and discard the thyme stems and the Scotch bonnet half, then taste and adjust the salt before serving.

Tips from the kitchen

  • Slice the cabbage and carrots thin and even so they cook at the same rate and turn out tender, not crunchy in spots.
  • Leave the Scotch bonnet whole or in one half instead of chopping it. That way you get the fruity flavor and gentle heat without biting into a scorcher.
  • Do not skip the lid. The trapped steam is what cooks the cabbage down so quickly without adding much water.

Estimated nutrition per serving: 130 cal · 2g protein · 10g carbs · 10g fat

Make it your own

  • Swap the butter for extra olive oil to keep it vegan.
  • Add a chopped bell pepper along with the onion for more color and sweetness.
  • Leave out the Scotch bonnet entirely for a mild version the whole family can enjoy.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a covered pan over medium heat with a splash of water, or microwave until warmed through.

Good to know

How spicy is this?
With a half Scotch bonnet left whole, it is gently warm and fruity, not blazing. Chop it in for more heat or leave it out for none.
Can I use a bagged coleslaw mix?
Yes. A 14 ounce bag of shredded cabbage and carrot mix is a great shortcut. Just add the other vegetables and seasonings as written.
What should I serve it with?
It is classic alongside jerk chicken, fried fish, or rice and peas, but it works next to almost any roasted or grilled meat.
Why is my cabbage watery?
Cabbage releases a lot of liquid as it cooks. If it pools, finish the last few minutes with the lid off to let it cook off.

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