Jamaican Curried Cabbage
A flavorful and aromatic side dish, Jamaican Curried Cabbage features tender cabbage simmered in a rich, spiced coconut milk sauce. It's a comforting and versatile dish that pairs well with many Jamaican main courses.
🧂 Ingredients
- 1 head Green cabbage(about 2 lbs, shredded)
- 2 tbsp Coconut oil
- 2 medium Carrots(shredded)
- 1 medium Yellow onion(chopped)
- 1 medium Green bell pepper(chopped)
- 4 cloves Garlic(minced)
- 2-3 tbsp Jamaican curry powder(adjust to taste)
- 2 sprigs Fresh thyme(or 1 tsp dried)
- 1 can (13.5 oz) Full-fat coconut milk
- 1 cup Water or vegetable broth
- to taste Salt
- to taste Black pepper
- 2 Scallions(chopped, for garnish)
👨🍳 Instructions
- 1
Heat coconut oil in a large skillet or pot over medium-high heat. Add the shredded cabbage, shredded carrots, chopped onion, chopped bell pepper, and minced garlic. Sauté for about 10-15 minutes, stirring occasionally, until the vegetables begin to soften and lightly brown.
💡 Tip: Ensure the pot is large enough to hold all the cabbage comfortably. - 2
Stir in the Jamaican curry powder and fresh thyme sprigs. Cook for 1 minute until fragrant.
- 3
Pour in the coconut milk and water (or vegetable broth). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer.
- 4
Continue to simmer, stirring occasionally, until the cabbage is tender and the sauce has thickened to your desired consistency. Season with salt and black pepper to taste.
- 5
Remove the thyme sprigs before serving. Garnish with chopped scallions.
💡 Pro Tips
- ✓Use good quality Jamaican curry powder for authentic flavor.
- ✓Adjust the amount of curry powder and spices to your preference.
- ✓Full-fat coconut milk provides the creamiest texture.
🔄 Variations
- Add a pinch of Scotch bonnet pepper (finely minced or whole, removed before serving) for a spicy kick.
- Substitute red bell pepper for green bell pepper for a touch more sweetness.