Jamaican Steamed Cabbage and Carrots
This is a popular breakfast dish in Jamaica. It goes well with fried dumplings or bread and black mint tea. However, this can be eaten with steamed rice for dinner, an excellent idea for a meatless meal.
1 medium cabbage (washed and finely sliced or shredded)
1 medium carrot (washed, scraped and shredded)
1/2 of 1 onion, finely chopped
Piece of sweet pepper, coarsely chopped
Piece of hot pepper, finely chopped
1 sprig thyme (optional)
1/2 tsp. salt
1 tsp. black pepper
1 tsp. all-purpose
4 oz. water (optional)
1 teaspoon coconut oil
1/4 tsp. margarine or butter
2 tsp. ketchup (optional)
A small piece of scallion, chopped
In a large bowl, place the shredded cabbage and carrot.
Season with salt, black pepper and all-purpose, thyme, onion, margarine, hot and sweet peppers
Add 4 ounces of water (optional)
Pour the oil into a big enough Dutch pot over low heat.
Add the cabbage mixture to the pot, and simmer for 5 minutes
After 5 minutes, stir to combine. Put a whole walnut into the pot to eliminate the cabbage odour.
Simmer for another 4 to 5 minutes, uncovered.
Turn the heat off. The cabbage should be crunchy and not overcooked. It is best to serve hot or warm.
Steamed callaloo. However, you can also add Bok Choy to it, steamed both together, You can use collard greens as a substitution for callaloo
Tubing on the White River is one of the fun recreational that Jamaica has to offer
You can follow this conversation by subscribing to the comment feed for this post.