Stir-fried cabbage, known in Jamaica as steamed cabbage is one of the most popular side dishes of the homeland, primarily because it is enjoyable throughout the day and consists of inexpensive ingredients that are easily found in local open-air markets. Jamaican-style cabbage can be mixed with other vegetables, cooked by itself or with cured meats such as saltfish and corned beef (bully beef). This version is a vegetarian cabbage stir-fry with a small variation on the spices. Enjoy with sweet potato chips for a delicious vegan breakfast.
1. In a large heavy-bottomed skillet over medium heat, heat
2 Tbsps coconut oil
2. Lightly fry until fragrant
1 tsp scotch bonnet (or another habanero) pepper, finely minced
2 scallions (white portion), finely chopped
2 cloves garlic, finely minced
1 tsp dried (or 2 tsps fresh) thyme leaves
3. When oil is fragrant, stir in
20 ozs shredded cabbage (two pre-shredded packets from the store or one small-medium cabbage)
1 carrot, sliced
3 Tbsps liquid (water, mirin, soy or Worcestershire sauce, cooking stock)
1/2 tsp salt, if using sodium free liquid
5. Cover and let cook, stirring occasionally, until reduced in volume by half. Please be vigilant and add a dash of liquid if it appears your cabbage is drying out. If your cabbage has too much residual liquid, remove the lid and allow to simmer for another minute until desired amount of liquid has evaporated.
6. Garnish with
chopped fresh cilantro OR green portions of scallion