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Spicy Jamaican Cabbage Recipe – Taste of the Islands

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This Jamaican Cabbage Recipe transforms humble ingredients into a vibrant and flavorful dish. Perfect for a busy weeknight, it’s nutritious and bursting with personality.

Ingredients

Scale
  • 1 head of green cabbage
  • 1 medium onion (yellow or white)
  • a few cloves of garlic (minced)
  • a mix of bell peppers (red, green, and yellow)
  • 1 medium carrot (shredded or thinly sliced)
  • 1 whole scotch bonnet pepper (or half for less heat)
  • a few sprigs of fresh thyme (or 1/2 teaspoon dried thyme)
  • 2 tablespoons cooking oil (vegetable, canola, or coconut)
  • salt (to taste)
  • freshly ground black pepper (to taste)
  • good quality all-purpose seasoning (to taste)
  • optional: 1/2 pound of lean ground beef or thinly sliced beef strips
  • optional: 1 beef bouillon cube dissolved in water

Instructions

  1. Prepare Your Ingredients: Wash all vegetables thoroughly. Thinly slice the cabbage into bite-sized pieces, dice the onion and bell peppers, mince the garlic, and shred the carrot. For the scotch bonnet pepper, remove the stem and either mince it finely or slice it in half and leave it whole for flavor infusion, removing it before serving. Wear gloves when handling the scotch bonnet.
  2. Sauté the Aromatics: Heat about 2 tablespoons of cooking oil in a large pot or deep skillet over medium heat. Once the oil is shimmering, add the diced onion, bell peppers, and shredded carrots. If adding ground beef, brown it now, break it up, and drain any fat before adding the vegetables. Sauté these for about 3-5 minutes until they start to soften.
  3. Add Garlic and Thyme: Stir in the minced garlic and fresh thyme sprigs (or dried thyme). Cook for another minute until the garlic becomes fragrant.
  4. Introduce the Cabbage: Add the sliced cabbage to the pot and toss it with the sautéed aromatics until it starts to wilt slightly, about 5-7 minutes.
  5. Season and Flavor: Place the whole or minced scotch bonnet pepper into the pot. Season generously with salt, black pepper, and all-purpose seasoning. If using a beef bouillon cube, dissolve it in about 1/4 cup of hot water and pour it in now. Stir everything well.
  6. Simmer to Perfection: Reduce the heat to medium-low, cover the pot, and let the cabbage cook for another 5-10 minutes until it reaches desired tenderness. Stir occasionally to prevent sticking.
  7. Final Touches: Carefully remove the whole scotch bonnet pepper. Taste and adjust the seasonings as needed.

Nutrition

Keywords: Control the heat by adjusting the amount of scotch bonnet pepper used. Don't overcook the cabbage; it should be tender-crisp. This dish pairs well with traditional Jamaican favorites or can be enjoyed on its own.

Find it online: https://mamablueberry.com/spicy-jamaican-cabbage-recipe-taste-of-the-islands/