If you’re looking for a healthy, flavorful, and easy Caribbean side dish, Jamaican steamed cabbage is a must-try. This colorful, plant-based recipe is packed with natural sweetness from cabbage and carrots, vibrant bell peppers, and a hint of heat from Scotch bonnet pepper. It’s the perfect side to serve with rice and peas, jerk tofu, or any hearty Jamaican-inspired main.

My First Taste of Jamaican Steamed Cabbage

The first time I tried Jamaican steamed cabbage was at a friend’s backyard cookout. She served it alongside spicy jerk jackfruit and fluffy coconut rice. I wasn’t expecting to fall in love with a cabbage dish, but from the very first bite — tender yet slightly crisp, buttery with a subtle heat — I was hooked. I asked her right away for the recipe, and she was kind enough to walk me through the steps right there by the grill. Since then, I’ve made it countless times, tweaking it slightly to make it my own, but always keeping the soul of her original version.

One of the best things about this easy Jamaican cabbage recipe is how quickly it comes together. In just under 30 minutes, you can have a dish that’s not only packed with nutrients but also bursting with flavor. The Jamaican cabbage seasoning, a mix of thyme, garlic, and all-purpose spices, adds an earthy depth that elevates the natural sweetness of the cabbage and peppers. For those who love a bit of heat, the optional scotch bonnet pepper or chili powder can take the dish up a notch.

We’re talking the ultimate cabbage recipe with an earthy sweetness of cabbage perfectly balanced with rich undertones of thyme. It’s a must have for Sunday dinners for cabbage lovers and one of my go-to favorites. Whether you’re vegan, vegetarian, or just exploring Caribbean cooking, this dish brings together simple ingredients in a way that’s comforting, nourishing, and deeply satisfying.

Why You’ll Love This Jamaican Cabbage Recipe

Quick and Easy: Ready in under 30 minutes — just sauté, steam, season, and serve.
Nourishing & Plant-Based: Vegan, gluten-free, dairy-free, and rich in vitamins and fiber.
Flavorful: Infused with traditional Jamaican seasonings like thyme, garlic, and Scotch bonnet (or a milder substitute).
Versatile Side Dish: Pairs well with jerk tofu, BBQ seitan, curry chickpeas, or even as a main with rice.

Easy Jamaican Cabbage Recipe Ingredients

This Jamaican steamed cabbage recipe uses fresh vegetables, pantry spices, and a touch of Caribbean heat. Each ingredient plays a role in building the bold, savory, and slightly sweet flavor profile this dish is loved for.

What You’ll Need:

Green Cabbage (or White Cabbage) – The traditional base of the dish. It’s mildly sweet, high in fiber, and perfect for steaming. Napa, red, or savoy cabbage can also be used for variations.
Coconut Oil or Olive Oil – Adds richness and helps develop flavor during sautéing.
Onion – Sliced onions bring sweetness and umami depth.
Garlic – Aromatic and full of flavor, garlic is essential for the Jamaican taste profile.
Dried Thyme – A classic herb in Caribbean cooking that adds earthiness.
Carrot – Julienned carrots add crunch, color, and natural sweetness.
Bell Peppers (Red & Yellow) – These boost color and vitamin C while enhancing the dish’s natural sweetness.
Scotch Bonnet Pepper or Chili Powder – For signature Jamaican heat. Adjust based on spice tolerance.
Water – Helps steam the cabbage evenly while keeping it moist.
All-Purpose Seasoning – A blend of herbs and spices that brings everything together. Use homemade for more control.
Black Pepper – Adds warmth and balances the sweetness of the vegetables.
Dairy-Free Butter or Extra Coconut Oil – For added creaminess and mouthfeel.
Salt – Enhances flavor and balances sweetness and spice.

Pro Tip: Use green cabbage for the most authentic flavor and texture. It’s the variety most commonly used in traditional Jamaican steamed cabbage.

How to Make Jamaican Cabbage and Carrots (Classic Stovetop Method)

Step-by-Step Instructions:

Sauté Aromatics: Heat coconut oil or olive oil in a large skillet over medium heat. Add sliced onions, garlic, and thyme. Cook for 2–3 minutes until softened and fragrant.
Add Vegetables: Stir in the sliced cabbage, carrots, bell peppers, and minced Scotch bonnet or chili powder. Don’t worry if the pan looks full — the cabbage will reduce as it cooks.
Steam: After sautéing for about 5 minutes, pour in ¼ cup of water. Cover the pan with a lid and let the vegetables steam for 10–15 minutes, depending on how soft or crisp you like your cabbage.
Season: Remove the lid and stir in the all-purpose seasoning, black pepper, dairy-free butter or coconut oil, and salt. Taste and adjust seasoning as needed.
Serve: Serve hot with your favorite Caribbean mains, or enjoy as a simple, nutritious lunch.

Instant Pot Jamaican Cabbage (Quick Version)

Instant Pot Instructions:

Sauté: Set the Instant Pot to Sauté mode. Add coconut oil, onions, garlic, and thyme. Sauté for 3–4 minutes.
Add Everything Else: Stir in cabbage, carrots, peppers, and Scotch bonnet. Add ¼ cup of water.
Pressure Cook: Secure the lid, set valve to “Sealing,” and cook on High Pressure for 2 minutes.
Quick Release: Carefully release the pressure and open the lid.
Finish: Stir in the seasonings and dairy-free butter or oil. Adjust taste and serve.

Why use the Instant Pot? It dramatically cuts down the cook time and preserves the natural color and crunch of the vegetables!

Tips for Perfect Jamaican Steamed Cabbage Every Time

Use Fresh Vegetables – Fresh cabbage and carrots give the best flavor and texture.
Adjust the Heat – Start with a small amount of Scotch bonnet if you’re unsure about spice levels.
Don’t Overcook – To avoid mushy cabbage, steam just until tender-crisp.
Make It Your Own – Add zucchini, green beans, or even pineapple for unique flavor variations.
Homemade All-Purpose Seasoning – Control sodium and flavor by mixing your own. See recipe below!

Homemade All-Round Seasoning Mix:

1 tbsp smoked paprika
1 tbsp garlic granules
1 tbsp dried parsley
1½ tsp black pepper
1½ tsp onion powder
1 tbsp dried thyme
¼ tsp chili powder
⅛ tsp cumin
1 tbsp coconut sugar
½ tbsp salt

Mix and store in an airtight jar. Add to taste for bold, smoky, herbal flavor.

How to Store and Reheat Jamaican Cabbage

Storage:

Fridge: Store cooled cabbage in an airtight container for up to 3–4 days.
Freezer: Freeze for up to 2–3 months. Use freezer-safe containers or bags and label them.

Reheating:

From Fridge: Reheat on the stovetop for 5–7 minutes or microwave for 2–3 minutes.
From Frozen: Thaw overnight, then reheat as above.

Variations on Jamaican Cabbage

Try these fun and flavorful takes on the classic recipe:

Coconut Milk Cabbage – For creaminess and richness.
Cabbage with Callaloo – Adds dark leafy greens and earthy flavor.
Curried Cabbage – A bold twist with curry powder or Jamaican curry spice.
Pineapple Cabbage – Adds sweetness that pairs beautifully with spicy Scotch bonnet.
Jerk-Spiced Cabbage – Kick up the flavor with a spoonful of jerk marinade.
Tofu or Chickpeas – Add protein for a hearty vegan main dish.
Garlic & Ginger Twist – Fresh ginger adds depth and warmth.

What to Serve with Jamaican Fried Cabbage

Looking for a full Caribbean-inspired plant-based meal? Pair your steamed or fried cabbage with:

Rice and Peas
Fried Plantains
Festival Dumplings
Coconut Rice
Callaloo
Grilled Veggies
Roti or Flatbread
Sweet Potatoes
Lentil Stew
Cornbread

These sides complement the texture and spice of Jamaican cabbage perfectly.

How to Prepare, Store, and Reheat Jamaican Steamed Cabbage

Whether you’re meal-prepping, planning for leftovers, or making this dish ahead of time, here’s exactly how to keep your Jamaican steamed cabbage fresh and full of flavor.

How to Prepare Steamed Cabbage (Recap)

Sauté Aromatics: Heat coconut or olive oil in a large skillet over medium heat. Add sliced onions, garlic, and thyme. Sauté until fragrant.

Add Cabbage and Veggies: Mix in sliced cabbage, carrots, and bell peppers. Add minced Scotch bonnet or a sprinkle of chili powder if you want heat.

Steam: Add ¼ cup of water, cover the skillet, and steam for 10–15 minutes, until the cabbage is tender yet still crisp.

Season and Serve: Finish with all-purpose seasoning, salt, black pepper, and a touch of butter or coconut oil. Stir and serve warm.

How to Store Leftover Jamaican Cabbage

Proper storage ensures your cabbage dish stays delicious and safe to eat.

Fridge Storage:

Let the cooked cabbage cool to room temperature.

Store in an airtight container in the refrigerator for up to 3–4 days.

Freezer Storage:

Transfer cooled cabbage to a freezer-safe container or resealable bag.

Label with the date. It will last for up to 2–3 months in the freezer.

Pro Tip: Freeze in single-serving portions for easy reheating and minimal waste.

How to Reheat Jamaican Cabbage

Reheating cabbage properly helps maintain its texture and flavor.

From the Refrigerator:

Stovetop: Reheat in a skillet over medium heat for 5–7 minutes, stirring occasionally.

Microwave: Heat on high for 2–3 minutes, stirring halfway through.

From the Freezer:

Thaw overnight in the fridge, then reheat as above.

If short on time, you can microwave directly from frozen in short bursts, stirring in between.

What I’ve been making lately

Jamaican Cabbage FAQs

Absolutely. It’s a great make-ahead dish. Store it in the fridge for 1–2 days, then reheat when needed.

Yes! Once cooled, freeze it for up to 3 months. Thaw before reheating.

Omit the Scotch bonnet or replace it with a mild chili powder or bell pepper for just a touch of warmth.

Steam for 10–15 minutes. Less time for a crunchy texture, more time for a softer bite.

Stick with firm green or white cabbage for the ideal texture. Avoid leafy varieties like bok choy or savoy.

Yes! Dried thyme works well. Use about ⅓ the amount you would of fresh.

Definitely. Green beans, peas, or zucchini make great additions for extra color and nutrients.

Bitter cabbage often results from overcooking or improper storage. Steam just until tender and store in airtight containers.

Yes! Use the sauté and steam functions in the Instant Pot for quick results. In a slow cooker, cook on low for 2–3 hours.

Usually ¼ cup is enough, but if the cabbage starts sticking or looks too dry, add a splash more to maintain moisture.

Make it a meal

Serve with:

And add a delicious salad like:

And serve with a tasty bread like:

Delicious sauces you might like

Jamaican cabbage recipe: easy Jamaican steamed cabbage

This Easy Jamaican Steamed Cabbage is a flavorful, healthy side dish that's quick to prepare and packed with vibrant colors and spices. Featuring tender cabbage, bell peppers, carrots, and a touch of heat from scotch bonnet, this dish brings authentic Caribbean flavors to your table in no time. Perfect for weeknight meals or as a delicious complement to your favorite Jamaican dishes!

Munchyesta.com

Prep Time 10

Cook Time 20

Serving Size 4 people

Ingredients

Jamaican cabbage recipe ingredients:

2 tablespoons coconut oil or olive oil (30 ml)
1 small onion sliced (about 1/2 cup or 75 g)
4 garlic cloves chopped (about 1 tablespoon or 12 g)
1/2 teaspoon dried thyme (about 1 g)
½ a head of a VERY large white cabbage sliced (about 4 cups or 500 g)
1 medium carrot julienned (about 1/2 cup or 60 g)
1 red pepper sliced finely (about 1 cup or 150 g)
1 yellow pepper sliced finely (about 1 cup or 150 g)
½ scotch bonnet minced (or use ¼ teaspoon chili powder) (about 5 g)
¼ cup water (60 ml)
1 teaspoon all-round seasoning (about 4 g)
1 tablespoon dairy-free butter or coconut oil (15 g)
1 teaspoon black pepper (about 2 g)
1/2 teaspoon salt (about 3 g) adjust to taste

Instructions

How to make cabbage and carrots Jamaican style

Heat the coconut oil in a pan over medium heat, then sauté the onion, garlic, and thyme until softened and fragrant.
Add the cabbage, carrots, bell peppers, and minced scotch bonnet to the pan. Stir to combine. It may seem like a lot at first, but the cabbage will shrink as it cooks.
Keep stirring and folding the vegetables until the cabbage has reduced in volume, which should take about 5 minutes.
Once the cabbage has softened, reduce the heat and pour in the water to help steam the vegetables.
Cover the pan with a lid and allow it to steam for 10-15 minutes, depending on your preference for softer or crunchier cabbage.
Remove the lid, then stir in the all-purpose seasoning, black pepper, butter or coconut oil, and salt. Adjust the seasoning to taste.
Serve and enjoy this flavorful Jamaican cabbage dish!

Instant pot Jamaican cabbage Instructions:

Sauté the Aromatics: Set the Instant Pot to Sauté mode and add the coconut oil. Once the oil has melted, add the sliced onion, chopped garlic, and thyme. Sauté for about 3-4 minutes, stirring occasionally, until the onion is soft and fragrant.
Add the Vegetables: Add the sliced cabbage, julienned carrot, red and yellow bell peppers, and minced scotch bonnet (or chili powder) to the pot. Stir well to combine. The pot may seem full, but the cabbage will shrink as it cooks.
Deglaze and Steam: Pour in ¼ cup of water, and gently stir to ensure nothing is sticking to the bottom of the pot.
Pressure Cook: Secure the Instant Pot lid and set the valve to the Sealing position. Select the Pressure Cook or Manual mode and set the cooking time to 2 minutes on High Pressure.
Quick Release: Once the cooking time is complete, carefully perform a Quick Release by turning the valve to the Venting position to release the steam.
Season and Stir: Remove the lid and stir in the all-purpose seasoning, black pepper, dairy-free butter or coconut oil, and salt. Adjust seasoning to taste.
Serve this flavorful Jamaican cabbage straight from the Instant Pot and enjoy!
This method reduces cook time significantly while still allowing the cabbage to retain its flavor and texture.

Notes

Use Homemade All-Round Seasoning

– Elevate the flavor of your Jamaican cabbage by using a homemade all-purpose seasoning blend. This blend not only enhances the taste but also allows you to control the ingredients and avoid any preservatives or additives found in store-bought versions. Here’s a quick recipe for a delicious blend:

Ingredients:

1 tablespoon smoked paprika (7g)
1 tablespoon garlic granules (8g)
1 tablespoon dried parsley (4g)
1½ teaspoons black pepper (3g)
1½ teaspoons onion powder (3g)
1 tablespoon dried thyme (7g)
¼ teaspoon chili powder (1.25g)
⅛ teaspoon cumin
1 tablespoon coconut sugar (12.5g) or raw cane sugar
½ tablespoon salt (9g)

Instructions: Mix all the ingredients in a bowl until well combined. Store your all-purpose seasoning in an airtight container in a cool, dry place. When cooking, add a couple of teaspoons to the cabbage to enhance its flavor profile with layers of smoky, herby, and slightly sweet notes.

•Freezing Leftovers: If you have leftover cooked cabbage, you can freeze it. Just be sure to use freezer-safe containers.

•Add More Water if Needed: If the cabbage seems too dry, feel free to add more water than the ¼ cup suggested.

•Reheating: Thaw frozen cabbage first, then reheat it in the microwave for a few minutes.

•Cabbage Freshness: Cooked cabbage can go bad quickly and may develop a bitter taste. Store it in the fridge and be sure to eat it by the next day.

•Scotch Bonnet is Optional: If you don’t want any heat, feel free to skip the scotch bonnet or use chili powder for a milder option.

•Thyme Options: You can use dried thyme instead of fresh thyme sprigs, or even a mix of both.

•Steaming Time: Let the cabbage steam fully for 15 minutes—it’s worth the wait to get the right texture.

•Avoid Leafy Cabbages: Don’t use varieties like savoy or bok choy, as they will become mushy when cooked. Jamaican steamed cabbage should have a firmer texture.

Recipe developed by Simone, a vegetarian chef and food blogger with 13+ years of vegan cooking experience.