Sides · Jamaican

Jamaican Steamed Cabbage

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 11, 2026

This is the kind of side that quietly steals the show: tender cabbage and carrots cooked down with tomato, garlic, thyme, and just enough Scotch bonnet for warmth. It comes together in one pan in about 20 minutes, and it goes with just about anything you're grilling, frying, or stewing.

Jump to recipe
Jamaican Steamed Cabbage

Why you'll love this

  • One pan and about 25 minutes start to finish.
  • Cheap, everyday vegetables turned into something crave-worthy.
  • Naturally vegetarian and gluten free.
  • Pairs with almost any main you're already cooking.

EveryDayMeal recipe

Jamaican Steamed Cabbage

Prep
10m
Cook
15m
Total
25m
Serves
4
Level
Easy

Ingredients

  • 1/2 head green cabbage, cored and sliced
  • 2 carrots, sliced
  • 1 plum tomato, chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 4 spring onions, chopped
  • 4 sprigs fresh thyme
  • 1/2 Scotch bonnet pepper
  • 2 tbsp water
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 2 tsp kosher salt
  • 1 tsp black pepper

Equipment

  • Large pan with a lid
  • Cutting board
  • Sharp knife

Instructions

  1. Add the cabbage, carrots, tomato, onion, garlic, spring onions, thyme, Scotch bonnet, water, olive oil, butter, salt, and pepper to a large pan and stir once to combine so the seasonings are spread throughout the vegetables.
  2. Cover with a lid and cook over medium heat for 10 minutes, stirring occasionally, so the cabbage releases its liquid and the vegetables start to soften and steam together.
  3. Reduce the heat to low and continue cooking, covered, for about 5 more minutes, until the cabbage is soft and tender but still has a little bite and the carrots are cooked through.
  4. Remove from the heat, pull out and discard the thyme stems, and taste for salt before serving warm.

Tips from the kitchen

  • Keep the whole half Scotch bonnet in for flavor without too much heat, but don't burst it unless you want serious spice.
  • Slice the cabbage into ribbons of roughly the same width so everything cooks evenly.
  • Don't overcook it: cabbage turns mushy fast, so pull it while it still has a slight bite.

Estimated nutrition per serving: 210 cal · 3g protein · 14g carbs · 17g fat

Make it your own

  • Swap the Scotch bonnet for a milder chili or a pinch of red pepper flakes if you're spice shy.
  • Add a chopped bell pepper along with the onion for extra sweetness and color.
  • Use all olive oil instead of butter to keep it dairy free.

Storing & make-ahead

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

Good to know

How spicy is this?
Keeping the Scotch bonnet whole gives mild warmth and flavor. For more heat, chop or crush it; for none, leave it out entirely.
Can I make it ahead?
Yes. It keeps well for a few days and the flavors settle nicely, so it's great for meal prep or reheating alongside dinner.
What do I serve it with?
It's a classic side for jerk chicken, fried fish, stew, rice and peas, or any grilled protein.
Do I need to add oil and butter?
They add richness and help the vegetables soften, but you can reduce the butter or use just olive oil for a lighter version.

Related recipes