Jamaican Steamed Cabbage

Method3 steps · about 20 min

1. 1

   Step 1: Remove damaged cabbage (½) leaves and the tough core, wash the half head and slice it thinly, about four cups. Peel and thinly slice both carrots (2), wash and chop the Roma tomato (1), peel and chop the yellow onion (1) and garlic (4), and wash and chop all four green onions. Wearing gloves, remove the stem and seeds from the half Scotch Bonnet and chop it. Put all these vegetables, the four washed thyme sprigs, measured water (2 tbsp), olive oil (2 tbsp), butter (4 tbsp), kosher salt (2 tsp) and black pepper (1 tsp) in a large pan over medium heat and cover with a lid.

   Uses ½ green cabbage, sliced in step 1, about 4 cups · 2 carrots, peeled and thinly sliced in step 1 · 1 Roma tomato, chopped in step 1 · 1 yellow onion, chopped in step 1 · 4 garlic cloves, chopped in step 1 · 4 green onions, chopped in step 1 · 4 fresh thyme sprigs · ½ Scotch Bonnet pepper, stemmed, deseeded and chopped in step 1

2. 2

   Step 2: Cook the actual covered vegetable pan over medium heat for ten minutes, stirring occasionally and replacing the lid between stirs.

   Steam cabbage mixture covered over medium heat · 10 minUses The complete covered vegetable pan

3. 3

   Step 3: After the ten-minute stage, reduce the heat to low and cook covered for five more minutes, until the cabbage and thin carrot slices are tender. Remove from the heat, take out all four woody thyme stalks and any loose tough stems, then serve the actual cooked vegetables warm as six side portions.

   Finish cabbage on low heat until tender · 5 minUses The complete partially cooked vegetable pan