Jamaican Cabbage

Jamaican Cabbage

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"Great Jamaican-style cabbage. Great with jerk chicken or pork."
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Ingredients

40 m servings 121 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Peel tough outer leaves from cabbage, core the head, and shred cabbage.
  2. 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.
  3. 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.

Reviews

14
  1. 18 Ratings

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Most helpful positive review

1 T honey subbed for the sugar. At first, I didn't care for the hot and sweet together, but I ended up liking it! Great flavor!

Most helpful critical review

I subbed a habenero pepper for the Scotch bonnet pepper, as I couldn't find one in my local grocery store. The texture was nice, but the flavor was kind of bland. We added Sriracha sauce for an ...

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1 T honey subbed for the sugar. At first, I didn't care for the hot and sweet together, but I ended up liking it! Great flavor!

I will put in more black pepper next time, and I also left the diced peppers in the cabbage. I added some butter as well. It went great with the jamaican rice and Jerk chicken, and Cuban black...

I subbed a habenero pepper for the Scotch bonnet pepper, as I couldn't find one in my local grocery store. The texture was nice, but the flavor was kind of bland. We added Sriracha sauce for an ...

When I lived in South Florida, I would stop by a Jamaican food truck about 2 times per month. This lady made the best goat curry, jerk chicken, roti. I was especially fond of her cabbage salad. ...

Because half my family thinks ketchup is too spicy, I had to do this in stages. I prepared it without the Scotch bonnet and the, when the cabbage was almost done, I transferred half to a second ...

I was skeptical looking at the ingredients... But, I substituted 6 packets of Sweet 'N Low for the sugar (equal sweetness according to Sweet 'N Low)... I love heat, so subbed a serrano pepper ...

I enjoyed it although it was a little too sweet because I did not include enough cabbage. Will definitely make again

This is delicious. Much better than other Jamaican Cabbage recipes that I tried. It tastes just like the cabbage from the Jamaican restaurant that I like.

This was made to go with Jamaican jerk pork. Yummy! The flavors complemented each other so well and the colors made a very nice plate presentation.

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