Jamaican Cabbage with Carrot and Bell Pepper Ribbons
Jamaican cabbage is a vibrant, lightly sautéed vegetable dish that’s full of color and bold Caribbean flavor. It’s commonly served alongside jerk chicken, rice and peas, or fried fish, but it’s just as satisfying on its own. The cabbage stays slightly tender with a bit of bite, while carrots and bell peppers add natural sweetness and brightness.
What makes this version special is the balance of aromatics. Onion, garlic, thyme, scallions, and a touch of Scotch bonnet bring warmth and depth without overpowering the vegetables. It’s simple, quick, and incredibly flavorful.
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: About 25 minutes
Servings: 4
Ingredients
Main Vegetables
2 cups green cabbage, shredded into thin strips
1 cup carrots, shredded or cut into matchsticks
1 cup bell peppers (red, green, or yellow), thinly julienned
Aromatics and Seasonings
1 small onion, diced
2 cloves garlic, minced
1 Scotch bonnet pepper (whole for mild heat or thinly sliced for more spice)
2 scallions (green onions), chopped
2–3 fresh thyme sprigs (or ½ teaspoon dried thyme)
1½ tablespoons olive oil or unsalted butter
Salt and black pepper, to taste
Optional Ingredients
1 Roma tomato, diced
¼ teaspoon ground allspice (pimento)
½ teaspoon chicken or vegetable bouillon (optional, for deeper flavor)
Instructions
Prepare the vegetables by shredding cabbage thinly and slicing carrots and bell peppers into even strips.
Heat oil or butter in a large skillet over medium heat.
Add diced onion and sauté for 2–3 minutes until softened.
Stir in garlic and cook for about 30 seconds until fragrant.
Add thyme and Scotch bonnet pepper, allowing flavors to infuse the oil.
Add carrots and bell peppers, stirring for 2–3 minutes to slightly soften.
Add cabbage and toss gently to combine.
Season with salt, black pepper, and optional allspice or bouillon.
Cover and cook for 5–7 minutes, stirring occasionally, until cabbage is tender but not mushy.
Remove thyme stems and Scotch bonnet (if whole), stir in scallions and optional tomato, then serve warm.
Tips
Slice cabbage thinly for even cooking.
Do not overcook; cabbage should remain slightly crisp.
Use a whole Scotch bonnet for subtle heat without overwhelming spice.
Stir frequently to prevent sticking.
Adjust salt carefully if using bouillon.
Fresh thyme provides the most authentic flavor.
Add tomato near the end to avoid excess moisture.
Use a wide skillet to avoid overcrowding.
Taste before serving and adjust seasoning.
Serve immediately for best texture.
Variations
Add thinly sliced red cabbage for extra color.
Include sliced zucchini for additional vegetables.
Stir in cooked saltfish for a traditional touch.
Add a splash of coconut milk for a richer version.
Use smoked paprika for subtle depth.
Toss in sweet corn kernels.
Add fresh parsley for brightness.
Stir in shredded kale for added greens.
Use butter instead of oil for a richer flavor.
Add a squeeze of lime juice before serving.
Q&A
Is Jamaican cabbage spicy?
It can be mild or spicy depending on how you use the Scotch bonnet.
Can I make it ahead?
Yes, but it’s best enjoyed fresh.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Can I freeze it?
Freezing is not recommended as cabbage may become soft.
What pairs well with this dish?
It pairs well with jerk chicken, rice and peas, or grilled fish.
Can I use dried thyme?
Yes, though fresh thyme is preferred.
How do I reduce heat?
Leave the Scotch bonnet whole and remove before serving.
Can I make it vegan?
Yes, use oil instead of butter and vegetable bouillon.
Why is my cabbage watery?
It may have been overcooked or covered too long.
Can I double the recipe?
Yes, just use a larger pan to maintain proper sautéing.
Nutrition
(Approximate per serving)
Calories: 120–150
Protein: 2–3g
Carbohydrates: 12–15g
Fat: 8–9g
Fiber: 3–4g
Sodium: Varies based on bouillon use
This dish is low in calories and rich in fiber, vitamin C, and antioxidants from fresh vegetables. It’s naturally gluten-free and easy to adapt for various diets.
Conclusion
Jamaican cabbage with carrot and bell pepper ribbons is a simple yet flavorful side that captures the warmth of Caribbean cooking. The blend of aromatics, fresh vegetables, and subtle heat creates a dish that’s vibrant and satisfying without being heavy. It’s quick enough for weeknights and authentic enough to complement traditional Jamaican meals. Once you try it fresh from the skillet, you’ll appreciate how such simple ingredients can create bold, memorable flavor.