Jamaican Cabbage Dish (Print Version)

# Ingredients:

→ Base

01 - 2 tablespoons of coconut oil

02 - 1 small onion, thinly sliced

03 - 3 cloves of garlic, minced

04 - 3-4 thyme sprigs, bundled together

→ Vegetables

05 - ½ an extra large white cabbage, shredded

06 - 1 medium carrot, cut into matchsticks

07 - 1 yellow bell pepper, thinly sliced

08 - 1 red bell pepper, thinly sliced

09 - ½ a scotch bonnet pepper, finely diced (or substitute ¼ tsp of chili powder)

→ Seasonings

10 - 1 tbsp dairy-free butter

11 - 1 tsp black pepper

12 - A pinch of pink salt, adjust to your taste

13 - 1 tsp of all-purpose seasoning

14 - ¼ cup of water

# Instructions:

01 - Over medium heat, let the coconut oil melt. Toss in the onion, garlic, and thyme, and cook till soft and fragrant.

02 - Throw in the cabbage, carrot, bell peppers, and scotch bonnet. Mix everything around for about 5 minutes, letting the cabbage shrink down.

03 - Turn the heat lower, pour in the water, put on a lid, and let it steam for about 15 minutes (or just 10 if you like your cabbage a little crunchier).

04 - Take the lid off and sprinkle on the all-purpose seasoning, black pepper, dairy-free butter, and a little salt. Stir well to mix it all together.

05 - Dish it up while it’s hot. If you’d like, sprinkle some thyme leaves on top as a garnish.

# Notes:

01 - Stick to crisp white cabbage. Skip softer types like bok choy or savoy.

02 - For the best flavor, eat it on the day you make it.

03 - Store leftovers in freezer-safe containers if you plan to freeze it.

Back