Steamed cabbage is on Jamaican tables constantly — it's cheap, fast, and goes with everything from fried chicken to ackee & saltfish. The carrot adds color and sweetness, and a whole scotch bonnet gives aroma without setting your mouth on fire.

Ingredients

  • ½ head cabbage, shredded
  • 1 carrot, julienned
  • 1 onion, sliced
  • ½ sweet pepper, sliced
  • 2 scallions + 1 tsp thyme
  • ½ tsp ground pimento
  • 1 whole scotch bonnet
  • 2 tbsp oil; salt & black pepper

Method

  1. Shred the cabbage and julienne the carrot.
  2. Heat the oil and sauté the onion, scallion, sweet pepper, thyme and pimento until soft and fragrant.
  3. Add the cabbage, carrot and the whole scotch bonnet. Stir, then cover and steam 6–8 minutes — let the cabbage's own moisture do the work.
  4. Remove the scotch bonnet, season with salt and black pepper, and serve while it's still bright and a little crisp.

🥬 Don't overcook

Cabbage turns from lively to limp fast. Pull it off the heat while there's still a little bite — it keeps cooking from the residual steam.