Steamed Cabbage With Ham is one of those dishes that grows on you over time. As a child growing up in the Caribbean, cabbage was never my favorite vegetable, and my siblings and I gave mom issues (so much to apologize to this lady about yea) whenever it showed up on the table. Funny how things change, because as an adult, cabbage is now one of the vegetables I always keep in my fridge.
Cabbage is incredibly versatile, affordable, and has a long shelf life once stored properly. More importantly, it absorbs flavor like a sponge, especially the bold, layered flavors we enjoy throughout the Caribbean. This steamed cabbage recipe uses leftover ham to add a savory depth, making it hearty enough to stand on its own or shine as a side dish.
If you’re familiar with Jamaican steamed cabbage, this version will feel very similar. The main difference is the addition of diced ham, which adds richness and saltiness to the dish. If you prefer to keep things vegan, you can easily skip the ham and still enjoy a delicious pot of steamed cabbage or try the Jamaican Steamed Cabbage I mentioned earlier.
Whether you’re serving it alongside rice and peas, fried fish, or using it as a sandwich filling, this steamed cabbage is simple, adaptable, and full of Caribbean flavor.
Ingredient Guide
- Olive Oil: Used to gently sauté the aromatics and build the flavor base.
- Onion: Adds sweetness and depth once softened.
- Scotch Bonnet Pepper: Brings gentle Caribbean heat and aroma.
- Thyme: A classic herb that gives this steamed cabbage its traditional Caribbean character.
- Black Pepper: Adds warmth and subtle spice.
- Garlic: Boosts savory flavor and fragrance.
- Ham: Leftover ham adds saltiness, richness, and a smoky note to the dish.
- Cabbage: The star of the recipe, tender-crisp and full of absorbed flavor.
- Salt: Enhances all the other ingredients.
- Water: Creates the steam needed to cook the cabbage gently.
- Carrot: Adds color, sweetness, and texture.
- Bell Pepper: Brightens the dish and adds freshness.
- Curry Powder: Adds subtle warmth and depth without overpowering the cabbage.
Shopping Made Easy
- Green cabbage is widely available at most grocery stores year-round and stores well in the fridge.
- Leftover ham works perfectly here, but you can also ask the deli counter for a thick slice.
- Scotch bonnet peppers are commonly found in Caribbean markets, but habanero peppers are a suitable substitute. Or you can easily use some Caribbean Peppersauce.
- Look for fresh thyme rather than dried for the most authentic flavor.
Cooking Notes from the Kitchen
- Always wash your hands thoroughly with soap and water after handling scotch bonnet peppers.
- Keep the heat low once the aromatics are added to avoid burning the garlic and thyme.
- Do not overcook the cabbage; steamed cabbage should still have a slight bite.
- This dish is very forgiving, so feel free to add vegetables like mushrooms or zucchini.
Simple and Tasty Steamed Cabbage With Ham
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion sliced
- 1/4 Scotch bonnet pepper sliced
- 4 sprigs thyme leaves only
- 1/2 teaspoon black pepper
- 1 clove garlic smashed
- 1 1/2 cups ham chopped
- 1 lb cabbage rough chopped
- 1/2 teaspoon salt
- 2 tablespoons water
- 1 small carrot julienned
- 1 small bell pepper rough chopped
- 3/4 teaspoon curry powder
Instructions
- Heat the olive oil on a medium flame in a pan with a lid. Add the onion, scotch bonnet pepper, garlic, thyme, and black pepper. Turn the heat down to low and cook gently for 3 to 4 minutes until the onion softens and everything becomes fragrant.
- Add the chopped ham and stir to combine. Continue cooking on medium-low heat to allow some of the fat from the ham to render and flavor the dish.
- Add the salt and cabbage to the pot, followed by the water. Stir well to combine, then cover the pot to begin steaming.
- After 3 minutes, top with the bell pepper and carrot and sprinkle on the curry powder. Add any other vegetables you are using. Cover and continue cooking, but on low heat.
- After another 4 minutes, taste and adjust the salt to your liking. Cook a little longer if you prefer softer vegetables.
- Serve hot as a side to your favorite Caribbean meals or use as a filling for a simple sandwich.
Video
Notes
Frequently Asked Questions About Steamed Cabbage
Can I make steamed cabbage without ham?Yes, absolutely. This steamed cabbage recipe works very well without ham and can easily be kept vegan. Omit the ham and rely on the aromatics, herbs, and curry powder for flavor. You can also add mushrooms or zucchini to give the dish more body. What type of cabbage works best for steamed cabbage?
Green cabbage is the best choice for classic Caribbean-style steamed cabbage. It softens nicely while still holding a bit of texture and does a great job of absorbing flavor during the steaming process. How do I prevent the steamed cabbage from getting soggy?
The key is not overcooking it and using just a small amount of water. Steamed cabbage should be tender but still have a slight bite. Keep the heat on medium-low and cook with the lid on just long enough to soften the cabbage. Is steamed cabbage supposed to be spicy?
Steamed cabbage does not have to be spicy as it’s a personal preference. The heat level is completely up to you. The scotch bonnet pepper adds flavor more than heat when used in small amounts, and you can leave it out entirely if you prefer a mild dish. Can I make steamed cabbage ahead of time?
Yes, steamed cabbage can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove over low heat so the cabbage does not overcook or lose its texture. If you plan on eating this dish at a later date, may I recommend that you cook 1/2 of the time to help maintain the integrity of the vegetables and reheat a few minutes longer when you’re ready to dine.
