Jamaican Cabbage


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

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
6 servings


  • 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 (Optional)

  • 1 cup shredded carrots

  • ¼ cup white vinegar

  • 2 tablespoons white sugar


  1. Peel tough outer leaves from cabbage, core the head, and shred cabbage.

  2. 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.

  3. 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 (per serving)

121 Calories
5g Fat
19g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 121
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 437mg 19%
Total Carbohydrate 19g 7%
Dietary Fiber 6g 21%
Total Sugars 12g
Protein 3g
Vitamin C 83mg 415%
Calcium 91mg 7%
Iron 1mg 6%
Potassium 438mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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