Jamaican steamed cabbage

On my quest to make a Jamaican-style dinner, I knew a cabbage side dish had to be included. Lucky for me, the first recipe I tried turned out to be amazing. This Jamaican steamed cabbage has a pleasant, chewable texture, and is flavored in a way that the cabbage isn’t overpowering. Below are some notes on how I made it or what I would change next time.


  • For the carrots, I peeled them and cut them in half. I sliced them in my mandolin on the thinnest setting, then chopped them into strips
  • I omitted the scotch bonnet pepper (too hot) and added 1/4 tsp. harissa paste


Overall, this recipe is really good. The cabbage is flavorful and tender, and has a slightly sweet and sour taste. It compliments many Jamaican dishes well, including jerk chicken and rice and peas.

Have you tried Jamaican/Caribbean food? What is your favorite? Let me know in the comments!

Jamaican steamed cabbage

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