Jamaican Cabbage Side (Print Version)
# Ingredients:
→ Base
01 -
3-4 thyme sprigs, bundled together
02 -
1 small onion cut into thin strips
03 -
2 tablespoons coconut oil
04 -
3 garlic cloves, chopped roughly
→ Vegetables
05 -
1 red bell pepper, sliced thinly
06 -
½ giant white cabbage, finely shredded
07 -
½ scotch bonnet, minced super fine (or a dash of ¼ teaspoon chili powder)
08 -
1 yellow bell pepper, sliced thinly
09 -
1 medium carrot, julienned
→ Seasonings
10 -
1 teaspoon black pepper, freshly ground
11 -
¼ cup plain water
12 -
1 tablespoon plant-based butter
13 -
A pinch of pink salt, adjust how you like
14 -
1 teaspoon multipurpose spice blend
# Instructions:
01 -
Heat up coconut oil over medium. Add garlic, thyme, and onions. Keep stirring every now and then until the mix gets soft.
02 -
Toss in the shredded cabbage, carrot strips, bell peppers, and minced scotch bonnet. Stir and fold for about 5 minutes, letting the cabbage shrink a bit.
03 -
Lower the heat, splash in the water, cover with a lid, and let it cook for 15 minutes—a little less if you want crunchier cabbage (around 10 minutes).
04 -
Uncover the pan, mix in the spice blend, butter, and season with salt and pepper. Give it all a good toss until coated.
05 -
Scoop onto plates while warm, and for a nice touch, lay a thyme sprig on top, if you'd like.
# Notes:
01 -
Go for firm, heavy cabbages. Skip ones like savoy or bok choy.
02 -
Enjoy it on the day you cook it—it’s tastiest fresh.
03 -
You can freeze leftovers in sealed freezer-safe containers.