Caribbean Cabbage Recipes

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JAMAICAN STEAMED CABBAGE AND CARROT



Jamaican Steamed Cabbage and Carrot image

Make and share this Jamaican Steamed Cabbage and Carrot recipe from Food.com.

Provided by Dienia B.

Categories     Caribbean

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cabbage, chopped
2 carrots, grated
1/2 cup bell pepper, chopped
1 onion, chopped
1 garlic clove, minced
2 tablespoons oil
1/8 teaspoon allspice
1 teaspoon salt
1 teaspoon pepper
1/4 cup water
1/2 scotch bonnet pepper

Steps:

  • saute onion and peppers in oil.
  • add garlic
  • add carrot and cabbage
  • add spices.
  • add water.
  • cover steam until crunchy.

CARIBBEAN CABBAGE



Caribbean Cabbage image

181

Categories     Main Dish     Pork     Caribbean     Cabbage     Meats

Time 30m

Yield 4

Number Of Ingredients 18

pork chops
cabbage
carrots
chicken broth
garlic salt
allspice
butter
water
salt and black pepper
pork chops
cabbage
carrots
chicken broth
garlic salt
allspice
butter
water
salt and black pepper

Steps:

  • Brown pork steaks in butter, margerine or oil. Set aside to cool. Deglaze skillet with 2 tablespoon water. Pour liquid into a 4 qt pot. Cut carots into 1/8" thick slices. Add to pot and set pot over medium heat. Add chicken stock, garlic salt, allspice, salt and pepper to pot. Remove any bones from the pork steaks and cut them crosswise into ¼ inch wide strips. Add the pork strips to the pot. Core and coarsly chop the cabbage. Add to pot. Stir well to mix all the ingredients. Cover the pot and allow the meat and vegetables to steam for a few minutes, but not too long. The carrots and cabbage should still be somewhat crisp (al dente) when served. Serve with steamed rice. OPTIONS: Alter spices any way you like. Add, delete or substitute any of the ingredients.

Nutrition Facts :

JAMAICAN CABBAGE



Jamaican Cabbage image

Great Jamaican-style cabbage. Great with jerk chicken or pork.

Provided by NewBerry

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 11

1 head cabbage
2 tablespoons olive oil, or as needed
1 small onion, thinly sliced
½ chopped green bell pepper
1 green onion, sliced
2 sprigs fresh thyme
1 whole Scotch bonnet chile pepper
1 teaspoon salt
1 cup shredded carrots
¼ cup white vinegar
2 tablespoons white sugar

Steps:

  • Peel tough outer leaves from cabbage, core the head, and shred cabbage.
  • Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
  • Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 19.2 g, Fat 4.8 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 437 mg, Sugar 12.1 g

CARIBBEAN CABBAGE AND COCONUT



Caribbean Cabbage and Coconut image

Found this in The Seattle Times (they apparently got it from The Miami Herald, LOL) - the article lauded the health benefits of coconut oil in spite of its rather high saturated fat level & then suggested either canola (blech!) or coconut oil for the dish. Me? I use coconut or peanut oil for high temps or more neutral flavors & olive oil otherwise. I was drawn to the cabbage in the recipe as we are in the process of harvesting our cabbage patch. Can't use all of it for sauerkraut & cabbage rolls, ya know?

Provided by Busters friend

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 onion, chopped (large)
4 garlic cloves, chopped
3 carrots, peeled and chopped (medium)
3 celery ribs, chopped
1 jalapeno pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped (yellow squash fine)
1 sweet potato, peeled and chopped
1/2 head cabbage, shredded (about 8 cups)
1 tablespoon thyme, fresh chopped
1 tablespoon allspice
3/4 cup vegetable stock
3/4 cup coconut milk (light OK)
sea salt, to taste
black pepper, to taste

Steps:

  • In a large pot, heat oil over medium-high heat. Saute onion, garlic, carrots, celery, jalapeno, bell pepper, zucchini and potato until softened, about 10 minutes.
  • Stir in cabbage and cook a few minutes. When cabbage starts to wilt, stir in thyme, allspice and vegetable stock. Reduce heat to medium, cover and cook 15 to 20 minutes, until vegetables are tender.
  • Before serving, stir in the coconut milk and season to taste. Serve with brown rice, quinoa, millet or roti.

Nutrition Facts : Calories 251.7, Fat 13.9, SaturatedFat 9.3, Sodium 129.7, Carbohydrate 31.4, Fiber 8.6, Sugar 14.9, Protein 5.8

JAMAICAN CABBAGE AND SALTFISH



Jamaican Cabbage and Saltfish image

This Jamaican cabbage and saltfish recipe is a quick and healthy dish that feels like a slice of home. Perfect for breakfast, lunch or dinner, this low-calorie meal is full of flavor. -Candi Rookwood-Clarke, Fort Lauderdale, Florida

Provided by Taste of Home

Categories     Breakfast     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2-1/2 cups water
1/4 pound dried salted cod
2 teaspoons salt, divided
1 small head cabbage, shredded
1 small white onion, sliced
1 small tomato, chopped
1/2 to 1 teaspoon Scotch Bonnet or habanero pepper, minced
1/4 cup sliced red and green pepper
4 teaspoons vegetable oil
Hot cooked rice, optional

Steps:

  • In a small saucepan, bring water to a boil. Add cod; simmer 2 minutes. Remove pan from heat and let stand until room temperature, about 30 minutes. Remove cod from water; discard water. Discard any skin and bones from cod; shred with a fork. Set aside. , Meanwhile, in a large bowl filled with cold water and 1 teaspoon salt and stir to dissolve. Add cabbage and rinse; drain. , In a large saucepan, heat oil. Add onions, peppers and tomatoes; cook until onions are tender, 4-5 minutes. Add cabbage and remaining 1 teaspoon salt. Cook, covered, until cabbage is tender and translucent, 5-6 minutes. Stir in fish; cook until heated through. Serve over rice, if desired.

Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 2675mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein.

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