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Braised Cabbage (Jamaican-Style)
Jamaican Braised Cabbage is tender, flavorful, and full of Caribbean-inspired spice. It’s a comforting, healthy side dish that’s ready in under 30 minutes!
Servings: 4 servings
Equipment
Ingredients
- 2 tbsp avocado oil or coconut oil
- 1 medium onion thinly sliced
- 1 clove garlic minced
- 1 jalapeño pepper minced (seeds removed for a less spicy dish)
- 1 small head of green cabbage outer leaves and core removed, and thinly sliced (about 8 cups)
- 1 cup diced carrots
- 1 tsp dried thyme
- ¼ tsp ground allspice
- 1 tsp salt plus more to taste
- 1 tsp freshly ground pepper
Instructions
- In a large, heavy-bottomed pot, heat the oil over medium heat and add the onion, garlic, and jalapeño. Sauté until the onion is translucent, about 3 minutes.
- Reduce the heat to medium-low, and add the cabbage, carrots, thyme, allspice, and salt. Stir well and cook until the cabbage is tender, about 20 minutes, stirring occasionally. If the cabbage starts to dry out, add 2-4 tablespoons of water. Be careful not to burn it.
- Stir in the pepper, taste for seasoning, and add more salt if desired. Enjoy hot!
Video
Notes
Storage Directions
- Refrigerating: Allow any leftover Caribbean cabbage recipe to cool completely before storing in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended, as cabbage tends to become mushy after thawing.
- Reheating: Warm gently on the stovetop over low heat or in the microwave until heated through. Add a splash of water to rehydrate if it seems too dry.
- Slice the cabbage evenly. Cut the cabbage into thin, uniform slices for even cooking.
- Adjust the heat. Remove jalapeño seeds for a milder dish, or use Scotch bonnet for a spicier, authentic Jamaican-style cabbage.
- Use a wide pot. A Dutch oven or large sauté pan with a broad, heavy base allows the cabbage to cook evenly without steaming too much for the perfect braised texture.
- Don’t rush the braise. Cooking the cabbage low and slow brings out the veggie’s sweetness and prevents it from burning.
- Avoid soggy cabbage. Stir occasionally while braising and add only small amounts of water if the cabbage looks dry.
- Layer the flavor. Add the black pepper at the end of cooking instead of with the other spices for a more vibrant, spicy finish.
- Add a splash of vinegar. At the end of cooking, include one teaspoon of apple cider vinegar to brighten the cabbage flavor and balance the dish.
Nutrition
Calories: 85kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 605mg | Potassium: 149mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5357IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 0.5mg