Best 5 Jamaican Steamed Cabbage And Carrot Recipes

JAMAICAN STEAMED CABBAGE

Steps:

• Remove outer leaves of cabbage, cut in half, using a knife slice thinly discarding the inner core. Shred or thinly slice the carrot.
• Heat oil in a large skillet on medium-high heat. Saute onion, garlic, bell pepper, thyme, green onion, and salt
• Add cabbage and carrots and stir well. Add water or broth and whole Scotch Bonnet pepper.
• Cover and allow to cook for about 10 minutes stirring occasionally.

JAMAICAN STEAMED CABBAGE RECIPE

Steps:

• Cut the cabbage into four quarters, remove the middle, wash the cabbage leaves, shred and set aside.
• Peel, wash and chop the carrot into thin strips.
• Chop the onion and bell peppers into small pieces.
• Finely cut the garlic or use a garlic crusher
• Heat the oil in a saucepan on medium heat then add the onion, garlic, scotch bonnet pepper and thyme and let it sauté for about two minutes.
• Stir in the bell pepper and tomato
• Stir in to cabbage season with salt and black pepper.
• Cover and steam for 15 to 20 minutes. Add the carrot half way through.

JAMAICAN STEAMED CABBAGE AND CARROT

Steps:

• saute onion and peppers in oil.
• add garlic
• add carrot and cabbage
• add spices.
• add water.
• cover steam until crunchy.

JAMAICAN-STYLE STEWED CABBAGE AND CARROTS

Steps:

• Core and chop cabbage. Peel and shred 1/2 medium carrot (my husband doesn't like too much carrot - says it makes it too sweet). In a large pot melt the butter, and add the oil, salt, pepper, thyme, red pepper flakes, and garlic. Add the cabbage and the carrot and toss with tongs to coat. Add the broth and use the empty can to add 1 can of water. Cover and simmer approximately 30 minutes, tossing gently occasionally.

JAMAICAN CABBAGE

Steps:

• Peel tough outer leaves from cabbage, core the head, and shred cabbage.
• Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
• Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.