Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
If you are looking for the perfect side dish to go with your favorite protein food, then this is it! This Jamaican Steamed Cabbage Recipe is perfect! Just follow these easy steps, and you are good to go. Enjoy!
Ingredients:
1/2 c Shredded Carrot
1/2 c Chicken or Vegetable Broth
1 teaspoon Dried Thyme
1/2 Red Pepper Julienned
1/2 teaspoon Garlic Powder
1 tablespoon Oil. Coconut, Vegetable, or Avocado oil
1/2 Head Cabbage, Sliced
1/4 teaspoon Black Pepper
1/2 Onion Sliced
1/2 teaspoon salt or to taste
Directions:
Slice the onion lengthwise, then slice each half into two to get four cuts. Thinly slice the cabbage.
Place a pan on the stove and turn the heat to medium-high.
Add oil and allow it to become hot. Make sure to evenly spread the oil around the pan.
Add the onion into the hot pan, then sauté for about 3 minutes or until soft.
Add the sliced cabbage, then sauté for another 3 minutes or until soft as well.
Add garlic powder, thyme, black pepper, and chicken broth. Stir everything until well blended.
Reduce the heat to medium, then cover the pan with the lid and cook the cabbage for 5 minutes or until wilted completely.
Add the carrots and red pepper, then stir until well mixed.
Reduce the heat to low, then cover the pan with the lid and simmer for another 10 minutes or until done.
Serve and enjoy!
Notes:
Instant Pot Method:
Slice the cabbage into 2-inch squares.
Add 2 tbsp butter into the preheated Instant Pot and allow it to melt.
Add everything, then cover the Instant Pot. Press the “High Pressure” and cook for about 7 minutes.
Do a quick release.
Serve and enjoy!
Feel free to use vegetable broth instead of chicken broth if you want this to be vegan.
Nutrition Facts:
Calories: 55 kcal
Ingredients
- 1/2 c Shredded Carrot
- 1/2 c Chicken or Vegetable Broth
- 1 teaspoon Dried Thyme
- 1/2 Red Pepper Julienned
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Oil. Coconut, Vegetable, or Avocado oil
- 1/2 Head Cabbage, Sliced
- 1/4 teaspoon Black Pepper
- 1/2 Onion Sliced
- 1/2 teaspoon salt or to taste
Instructions
Slice the onion lengthwise, then slice each half into two to get four cuts. Thinly slice the cabbage.
Place a pan on the stove and turn the heat to medium-high.
Add oil and allow it to become hot. Make sure to evenly spread the oil around the pan.
Add the onion into the hot pan, then sauté for about 3 minutes or until soft.
Add the sliced cabbage, then sauté for another 3 minutes or until soft as well.
Add garlic powder, thyme, black pepper, and chicken broth. Stir everything until well blended.
Reduce the heat to medium, then cover the pan with the lid and cook the cabbage for 5 minutes or until wilted completely.
Add the carrots and red pepper, then stir until well mixed.
Reduce the heat to low, then cover the pan with the lid and simmer for another 10 minutes or until done.
Serve and enjoy!
Notes
Instant Pot Method: Slice the cabbage into 2-inch squares. Add 2 tbsp butter into the preheated Instant Pot and allow it to melt. Add everything, then cover the Instant Pot. Press the “High Pressure” and cook for about 7 minutes. Do a quick release. Serve and enjoy! Feel free to use vegetable broth instead of chicken broth if you want this to be vegan. Nutrition Facts: Calories: 55 kcal
