cabbage recipe Archives - CaribbeanPot.com

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

This steamed cabbage with ham is a Caribbean-style side dish made with leftover ham, fresh vegetables, and bold seasoning. It’s an easy cabbage recipe that’s flavorful, flexible, and perfect for everyday meals.

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Prep Time 15

Cook Time 15

Course Breakfast, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Side Dish, Weeknight Dinners

Servings

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.

Tried this recipe?Let us know how it was!

Gluten Free Meat & Poultry

Cabbage With Smoked Pork And Pumpkin.

May 27, 2025November 3, 2023Leave a Comment

The only way mommy could get me/us to eat cabbage as kids growing up on the islands, was if she made or bought Chow Mein. Back then I don’t ever recall seeing bean sprouts in Chow Mein as I do in Canada as the norm. Maybe I’ll share that recipe soon! However as an adult, I’m always looking for ways to put cabbage to use. Here’s another (soon to be) classic dish using the humble cabbage..

You’ll Need…

1/2 lb smoked pork soup bones
1 1/2 tablespoon olive oil
3/4 lb pumpkin (cubed)
2 pimento peppers (aka seasoning peppers)
1/2 teaspoon black pepper
1/2 teaspoon curry powder
1 1/2 – 2 lb cabbage
1 medium onion (sliced)
3/4 teaspoon sea salt
1 bell pepper (chopped)

Notes! I used sea salt as it’s the only salt I really use. Use your fav salt. Should you wanted to add 1/2 teaspoon dried thyme and 2 cloves crushed garlic, it will add additional flavor to the overall dish. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. May I suggest you watch the video below as some questions you may have should be answered there.

At my local butcher the smoked pork I purchased was labelled as Smoked Pork Soup Bones. In your area it may be called something else. Should you want to use remnants of ham, smoked pork hocks, smoked ribs, or if pork is not your thing, you may use smoked turkey. Regular smoked pork or turkey bacon could be used with success as well.

Heat the oil in a pan on a med/low flame and add the pieces of smoked pork. Allow it to cook for about 5 minutes to flavor the oil and the render some of it’s fat out.

Then add the sliced onion, black pepper and pimento peppers. Don’t stress if you can’t source the pimento pepper (I grew mine, but you can try West Indian and Asian supermarkets). It gives the dish a lovely flavor, without any heat.

After a couple minutes add the curry powder and if you wanted, some garlic and dry thyme.

Next goes the diced pumpkin (butternut squash will work as well) and stir. Continue cooking for another 3-4 minutes, then add the bell pepper.

Two minutes later add the chopped cabbage and mix well to combine and coat everything with that lovely smokey flavor.

Don’t worry if you find that it looks like it will not all fit, as the cabbage gets in contact with the heat from the pan, it will wilt down. Add in layers if necessary. Top with the salt and cook on a medium flame until it’s tender to your liking. BTW I did wash the cabbage before and after slicing.

I allowed it to cook for 5-6 minutes after adding the cabbage (pan uncovered) as the residual water from washing the cabbage and the natural juices it sprouted allowed it to steam sauté.

To personalize things, taste and adjust the salt to your liking and determine how ‘cooked’ you want the finished cabbage. The diced pumpkin will give the dish a wonderful sweet undertone. Should you want to give it a kick, add a few slices of your fav hot pepper. Serve with rice or as you would with any cabbage dish.

Gluten Free Meat & Poultry

Cabbage With Jerk Chicken.

May 27, 2025October 29, 2023Leave a Comment

Leftover Jerk Chicken! “can you explain this leftover Jerk Chicken ting Chris? I’ve never had such” One of the comments I received when I first shared this recipe on Instagram. The simple answer to this question is, no one in my home appreciates Jerk Chicken Breast. Usually when I make jerk chicken I use an entire chicken (usually 2) which I butterfly and the leftover jerk chicken breasts are used in stir-fry, fried rice, topping for salads, noodle dishes, dips and in this case, Cabbage with jerk chicken.

You’ll Need…

1 Small Cabbage (chopped)
1 tablespoon olive oil
Jerk Chicken (leftovers chopped into pieces)
1/2 teaspoon black pepper
1 small carrot (match sticks)
1/2 bell pepper (sliced)
1 medium onion (sliced)
2 cloves garlic (smashed)
1/2 teaspoon salt (adjust)
3/4 tablespoon brown sugar

Notes! If doing this recipe gluten free please go though the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Especially take note of the jerk marinade you used in making your jerk chicken as many will have soy sauce and other ingredients which may contain gluten. My jerk chicken is always made spicy (until Zyair starts eating it), so to balance the heat, I added the brown sugar.

This is a very quick dish to put together so may I recommend that you prepare all of the ingredients in advance and please use the video below to follow along.

Heat the oil in a wide pan on a medium/low flame then add the pieces of jerk chicken and stir. This step will heat through the chicken and allow some of that jerk flavor to really stand out.

Once heated through (about 3-5 minutes) add the chopped cabbage (chopped to your liking and stir to coat with the jerk chicken flavor. It will wilt down as it cooks, so don’t worry too much about not having enough space in the pan.

Once the cabbage has wilted a bit, add the other ingredients and mix well.

You’re free to add any vegetables you like. Another reason for liking this type of dish.. you can clean out ends of vegetables you have in the fridge.

After about 5 minutes it’s time to personalize things. Once you’re happy with the doneness of the vegetables (I like a slight crunch), taste and adjust the salt.

Should you wanted to add a bit of soy sauce, more jerk marinade, a bit of Hoisin sauce or freshly chopped Scotch Bonnet for more heat, I’d do so as you were heating the jerk chicken at the start.

I used leftover jerk chicken breast (white meat), however any jerk chicken will work. All I suggest is to remove the meat off the bones first. While this is a CLASSIC side dish, my fav way to enjoy this cabbage with jerk chicken is as filler for sandwiches.

Seafood

Stewed Saltfish With Okra And Cabbage.

June 15, 2023May 25, 2023Leave a Comment

Another version of this CLASSIC Caribbean dish – Stewed saltfish! In this adaptation we’ll add chopped cabbage and a few ochroes (Okra) for additional body and flavor, as my grandma would. As a lil fella growing up on the islands, I had no luv for salted Cod (fish) and to be honest I’m sure my siblings and I gave mom hell whenever she would cook with it. However as I grew older I found that I truly appreciate how it can stand on it’s own and/or how much flavor it can add to dishes.

You’ll Need…

1/2 lb Salted Cod (prepared)
4 tablespoon olive oil
4 cloves garlic (smashed)
1 medium onion (sliced)
4-5 sprigs thyme
1/2 teaspoon black pepper
4 bird’s eye pepper (optional)
2 tomatoes (diced)
8-10 small okra (trimmed)
1/2 small cabbage (rough chop)
2 scallions (chopped)

salt (see note below)

I purchased boned (bones removed) Salted Cod, but as I prepared it, I did pay attention for any bones which may still be present (remove).

I’d recommend preparing all of the ingredients first. In the case of the Salted Cod (any salted fish you decide to use), you can watch this video How To Prepare Salted Cod For Use. Basically you need to rehydrate it and during the process, remove most of the salt it was cured with.

With the okra, I trimmed off the stems and sliced the larger ones down the middle. Heat a wide saucepan on a medium heat, then add the oil, onion, garlic, black pepper, thyme and hot pepper (should you decide to use any – any hot pepper you like or have on hand will work). As you get a sizzle going, turn the heat down to low.

After about 4 minutes on that low heat, add the prepared Salted Cod to the mix and stir well. Cook for another 3-5 minutes.

Turn the heat to medium (so it comes up to a boil) now and add the tomato, cabbage and okra to the pot. Stir well to combine and coat everything with that delicious flavored oil we created. Cover the pot if you have a lid large enough and allow it to cook on a medium/low flame.

SALT! I did not add any salt to this dish as the remining salt in the salted Cod was enough for my liking, but I’d recommend tasting near the end and adjust accordingly.

Basically at this point all you need to do is cook the okra to your liking and you’re done. I gave it 6-7 minutes after adding the cabbage and okra. Top it with the scallions and turn off the heat. The residual heat will heat up the scallion and give it a lovely finishing note. This day I had this stewed saltfish with boiled eddoes and dasheen… my idea of comfort food.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Seafood

Stewed Cabbage With Salted Cod.

June 12, 2022April 23, 2022Leave a Comment

Here’s another one of those CLASSIC Caribbean recipes enjoyed across the region. A dish where you can let your creativity run crazy, by adding ingredients you like (vegetables) or to simply clear out ends of vegetables you have unused in the fridge. As a side dish to roti, ground provisions or dumplings or served on hot steaming rice.

You’ll Need…

1/2 large cabbage (rough chopped)
2-3 tablespoon olive oil
1-2 cups prepared Salted Cod
1 onion (sliced)
3-4 cloves garlic (smashed)
1/2 red and green Bell peppers (sliced)
1/2 medium carrot (julienne)
4-6 sprigs thyme
3/4 teaspoon black pepper
3 tablespoon parsley (chopped)
1/2 scotch bonnet pepper

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Prep all the ingredients in advance so you can run through the recipe quickly. For the Salted Cod, you can boil for a few minutes or soak it overnight. Rinse and shred. Watch this video if you want to see step by step How Salted Cod Is Prepared.

In a wide pot medium flame, add the olive oil (use any oil you like).

Now add the prepared salted cod pieces. turn the heat down to low to bring out all that flavor. 2 minutes later add the thyme, garlic and the scotch bonnet pepper (be mindful to wear gloves and/or to wash your hands with soap and water after handling such hot peppers). Toss in the onion and give everything a good mix.

Go in with the carrots, bell pepper and black pepper and stir well.

Four minutes later, turn the heat up to medium and add the cabbage. It may look like a lot, but it will wilt down as it cook. Mix well to combine all the flavors.

I didn’t use a lid, but you can if you wish to help speed up the cooking time/process. Stir a few times.

Now it’s time to personalize things. Taste for salt and adjust accordingly. The remaining salt in the Salted Cod meant I didn’t have to adjust anything. The other thing is, cook the cabbage to the consistency and texture you like. For me, five minutes after adding the cabbage it was to my liking.

Top with the parsley and turn off the heat (stir).

As classic as it gets and so simple to put together. While as a lil fella on the islands I never enjoy Cabbage, I always seem to have one sitting in our fridge in my adult years. From soups, to stews and stir-fry’s, it’s a great way to add texture and to stretch a dish. Takes on wicked flavors too! And speaking about flavors, the simple (now very expensive) Salted Cod can enhance any dish IMHO with that lovely flavor we so adore in the Caribbean.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

Incredible Cabbage With Salmon.

September 7, 2021August 13, 20212 Comments

Here’s another example showcasing the creativity of my Caribbean culinary heritage. Using a can (say tin in the Caribbean) of humble salmon (yea not appetizing for most) to add a wonderful flavor and body to basic cabbage. I’m sure this dish came about when someone wanted to stretch a can of salmon to feed a few people and remembered they had a cabbage laying around.

You’ll Need…

1 1/2 tablespoon olive oil
1/2 medium onion (diced)
3 thin slices scotch bonnet pepper
3-4 cloves garlic (crushed)
1 teaspoon curry powder
1/4 teaspoon black pepper
1 tablespoon tomato paste
1 can salmon
1/2 lemon (juice)
1/3 cup water
1/2 large cabbage (rough chopped)
1/2 teaspoon salt
2 tablespoon water
10-12 grape tomatoes (any tomato will work)
4-6 sprigs thyme
1-2 tablespoon parsley (chopped)

Heat the olive oil in a wide pan on a low heat. Add the onion, garlic and scotch bonnet pepper and allow to cook on that low heat for about 3 minutes. As it cooks, add the black pepper.

Now add the curry powder and stir well and cook for 2 minutes. Then add the tomato paste and stir. The goal is to allow the heat to cook the tomato paste and bring out the natural sweetness. And speaking about sweetness. Should you not have curry powder or maybe you don’t like curry (crazy), feel free to use Smoked Paprika instead.

Add the thyme (leaves) and cook for a further minute.

It’s time to add the can of Salmon (I got wild caught packed in water) including the liquid it was packed in. To help degalze the pan, I added the 1/3 cup of water and turned my heat to medium and added the lemon juice.

It will take 1-2 minutes to come to a boil. Cook for 4 minutes. Here is when you’ll add the chopped (as big as you want) cabbage and the salt. It will seem like a lot, but it will cook down.

Add the cherry tomatoes along with the 2 tablespoons of water and stir. Place the lid on and allow the steam action to help cook the cabbage. Be sure to stir. Yes the salmon will break-up.. that’s fine.

Now here is where you get to personalize things. Seven minutes later and it’s time to taste for salt and adjust. Check on the texture of the cabbage to see if it’s to your liking (I like a slight crunch) and decide of you want it cooked longer.

Turn off the stove, toss in the parsley (stir) and ENJOY with steamed rice, hot roti or in bread as a sandwich.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

Stewed Cabbage With Shrimp.

July 20, 2021June 14, 20213 Comments

“Hey I know you, you’re the guy from YouTube! My boyfriend sent me the video you did with Shrimp and Cabbage a few days ago.. excellent recipe” Met a young lady the other day at the Caribbean Grocers in Mississauga and she was excited to tell me that she enjoys my recipe videos. Always nice to meet people who test-drive my recipes with success. Gone are the days when cabbage is supposed to be bland and give you gas… this is guaranteed to be a HIT in your home.

You’ll Need…

1 lb medium shrimp (cleaned + deveined)
3/4 tablespoon salt (divided)
1 teaspoon black pepper (divided)
1 medium onion (sliced)
1/2 lime or lemon for washing the shrimp
4 cloves garlic (crushed)
2-3 tablespoon olive oil (divided)
1 teaspoon curry powder
1/2 teaspoon grated ginger
1 heaping tablespoon Caribbean Green Seasoning
2 tablespoon water
1/2 medium Cabbage (shredded)
8 grape tomatoes (optional)
1 Wiri Wiri pepper (optional)
1 tablespoon tomato concentrate puree
1/2 cup scallion tops (green part)

if doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific #glutenfree dietary requirements.

Peel, devein and wash the shrimp with cool water and the lemon juice. Drain and marinate with 1/3 of the salt, 1/2 the black pepper, curry powder, Caribbean Green Seasoning and 1 tablespoon of olive oil and give it a good mix. Set aside.

Heat a pot on a medium heat, then add the seasoned shrimp to the (dry) pot and stir. Quickly cook the shrimp for 2 minutes, then remove and set aside. Do NOT overcook the shrimp. Doing it this way will prevent that, plus give us that shrimp flavor to start with.

Add the remaining olive oil to the pot (still on medium heat) and add the onion, remaining black pepper, garlic and wiri wiri pepper (cut to release the heat) . Turn the heat to low and cook for 2 minutes.

Then move things from the center of the pot and add the tomato paste and stir well. We want that paste to get in contact with the hot pot to help it caramelize and go sweet. Cook for 2 minutes, then add the grated ginger and stir well.

Now turn the heat back up to medium and add the shredded cabbage. Should you prefer the cabbage more chunky – rock chunky. Stir as you add. Then add the remaining salt.

In the same bowl you marinated the shrimp, swish around the water and add it to the pot to help create a bit of steam. Here is where I added the tomatoes (optional as I was clearing out the fridge).

Seven minutes later the cabbage was the texture I like cabbage (slight crunch, cook more if you want), now is where we add back the shrimp we cooked earlier (including any juices) and stir. Cook for 2 minutes and you’re done. I’d recommend tasting for salt and adjust accordingly as I’m trying to cut back on my sodium intake and the recipe may reflect this.

Top with the scallions and get ready to enjoy a stunning cabbage dish with rice, roti or on sandwiches.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Great Grandma’s Salted Pork With Cabbage.

May 27, 2025October 21, 2020Leave a Comment

This recipe is loosely based on a dish my great-grandmother would make for my dad. While I never had the chance to meet her, nor ‘taste her hand”, I feel I know her just from the stories my dad would tell us. From a baby to his teen years dad lived with my great grandparents in Tabaquite, Trinidad and Tobago. So his childhood (and the stories he tells us) are based on that carefree time in his life, living on a cocoa and coffee estate.

You’ll Need…

1/2 large cabbage (chopped)
1/2 – 3/4 lb salted pork (diced)
2 tablespoon olive oil
1 medium onion (diced)
3 cloves garlic (smashed)
1/4 teaspoon black pepper
1/4 scotch bonnet pepper (sliced thin)
3 sprigs thyme
1/4 bell pepper (diced)

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Additionally you can use smoked turkey, bacon, pancetta etc if you cannot source salted pork. And remember to wash your hands with soap and water after handling hot peppers, such at the Scotch Bonnet.

Soak the pork for a few hours in cool water to remove the excess salt (try to drain and repeat if you remember), then dice into 1 cm cube pieces.

In a wide pot on a medium high heat, add the olive oil followed by the cubed salted pork and stir well. Cook on medium. Five minutes later (should have rendered and gained some color) add the onion, thyme, garlic and Scotch Bonnet pepper. Do not include any seeds of the pepper as that’s where most of the heat will be.

Note: If you wanted to add 1/2 teaspoon curry powder here, it will add another delicious layer of flavor. Dad mentioned that my great-grandfather didn’t like curry so it was never added. 3-4 Minutes later add the black pepper and the washed/chopped cabbage.

Stir well. It will wilt down so don’t fret when you see it piling up in the pot. Place the lid on the pan, to allow for some steam.

I allowed it to cook for 4 minutes with the lid on, then I added the diced bell pepper and stirred. Now with the lid off, it took 2 minutes to get to the texture I like (slight crunch).

Taste for salt (the remaining salt in the pork should be enough) and cook to your liking.

Serve warm! Treat it a side dish… for me it’s either plain rice or hot roti.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Vegetarian

Classic Jamaican Steamed Cabbage Recipe.

January 15, 2020January 15, 20209 Comments

If I had a dollar! Jamaican Style steamed cabbage, is probably one of the most requested recipes I get via Instagram, especially from those who have visited Jamaica at some point in their life and have had the pleasure of this simple dish. Not necessarily a “Jamaican” dish, as I’ve had it throughout the Caribbean in one for or another, however it’s the term used to best identify it.

You’ll Need…

1 large Cabbage (about 6 cups shredded)
1 onion (sliced)
2 scallions (chopped)
3-4 sprigs thyme
3 cloves garlic (crushed or sliced)
1/4 scotch bonnet pepper (sliced thin)
1 1/2 tablespoon olive oil
1 veg stock cube (crushed)
1/4 teaspoon black pepper
1 large carrot (julienne)
1 red bell pepper (julienne)
1 green bell pepper (julienne)
2 allspice berries (pimento)
1/2 teaspoon salt (adjust)

Important. If making this dish gluten free, please use a stock cube which meets with your specific gluten free dietary needs. Remember to wear gloves when handling such hot peppers as Scotch Bonnet.

Start by prepping all the ingredients! Then in a wide pot on a low heat add the olive oil (any oil you like using) then add the onion and garlic, stir and then continue adding the black pepper, pimento berries, thyme and Scotch Bonnet pepper. Cook on low for about 3 minutes.

Turn the heat up to med/low and add the carrot and bell peppers, followed by the salt and stock cube (crushed). Stir well and cook for two minutes.

It’s now time to add the shredded (cut as you like) to the pot and stir well. It will look like a lot, however it will wilt down. Place the lid on the pot and get it to steam within it’s own juices.

After about 6 minutes (try to stir it a couple times while it steams) it’s time to personalize things a bit. Taste for salt and adjust to your own liking and you can turn off the stove if the texture is to your liking or cook longer.

A classic vegan side dish your entire family will love. Don’t forget to watch the video below. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Seafood

Green Fig With Smoked Herring And Cabbage.

May 22, 2016May 22, 2016Leave a Comment

Hopefully you’ve had time to try the Smoked Herring With Cabbage recipe I shared with you last week. A truly classic dish made with subtle differences throughout the Caribbean. This time we’ll do one mom would always make for dad whenever she had leftovers from the cabbage and smoked herrings combo. Since we had a variety of banana trees in our kitchen garden at the back of the house, we always made use of the ‘cooking fig” (green cooking bananas) supply we always seemed to have.

You’ll Need…

5 green cooking bananas (green fig)
salt (optional)
1 tomato
1 tablespoon parsley
1 table spoon olive oil
2 cloves garlic
1/2 bell pepper (sweet pepper)
2 cups leftover smoked herrings with cabbage

Click for the Cabbage With Smoked Herring recipe : written | video

Important: If doing this recipe gluten free be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

* It may be helpful to watch the recipe video (below) to better understand what I mean.. cut off both ends of the green cooking bananas and discard. Then using a pairing knife, cut a shallow (thickness of the banana’s skin) line the full length of each banana. This will make it easier to peel once they are fully cooked. Place them in a pot, cover with water (slightly salted) and bring to a boil. After about 15-20 minutes on a rolling boil, they will go very dark and start to float. Take off the fire, drain and allow to cool. The cut we made will open up and you can now peel the skin off.

As the bananas boil you can prep the other ingredients(chop the parsley, garlic, tomato and sweet pepper).

Once cooled and the skin is removed, cut each banana into 1 inch sized pieces and set aside.

Heat the oil in a wide sauce pan on a medium flame, then add the chopped pepper, parsley and garlic and lower the heat to LOW and cook for 2-3 minutes.

Now go in with the pieces of cooked banana and mix well, finally it’s time to add the leftover smoked herring with cabbage and heat though. Mix well and cook for about 4-5 minutes.’

Finish with the chopped tomato to brighten up the dish a bit. Serve warm..wicked one-pot dish.

Instead of green cooking bananas you can also use Sweet Potatoes, Yam, Dasheen (or Taro), Eddoes and my great aunt’s favorite.. boiled cassava. This recipe is one of those I reach for when I’m homesick for the Caribbean, as it takes me back to a happier time on the islands. I can still remember the steam spiraling off our plates, that distinct scent of smoke herrings and the freshly picked scotch bonnet pepper (half-ripe) dad would have on the side. Ever so often between bites he would crunch down on the “Caribbean Sunshine” and you’d hear that crisp sound. Followed by him sucking back air between his teeth and the familiar “this pepper hot boi”.

Seafood

Cabbage With Smoked Herrings

July 5, 2016May 8, 2016Leave a Comment

Here’s another one of those dishes I hated as a kid growing up on the islands. Both the smoked herrings and the cabbage were etched into my don’t eat list, but as an adult they’re two ingredients I not only use on the regular, but crave. The scent of dad roasting the smoked herrings (back then the choice were whole fish) on an open flame to give it extra flavor and to help remove the skin and bones, wasn’t pleasant. That said.. even when using the fillets as I’m about to do, know that it will impart a distinct scent throughout your kitchen/home.

You’ll Need…

8 smoked herring fillets
2 scallions
3-4 cups cabbage (about 1/3 of a medium cabbage)
2 cloves garlic
2 birds eye pepper (any spicy pepper you like)
1/4 teaspoon black pepper
2 tablespoon olive oil
3-4 sprigs thyme
2 scallions
1 large tomato (or 8 grape)

Important: If you’re doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.

The first thing we’ve got to do is shred the smoked herring fillets. To make this step easy, place the fillets in a bowl and cover with hot/boiling water. Allow them to soak (until they are cool enough to handle) then pour the water out, squeeze dry and shred. The fillets can be a bit oily and have a very strong ‘smoke’ scent, so you may want to wear gloves or the scent will remain on your fingers for some time. You will see tiny bones which are harmless for the most part.. if you come across any tough bones or bits, do remove and discard.

As the fillets soak, you can prep the other ingredients. Finely chop the garlic, bird’s eye pepper (you can use scotch bonnet or any pepper you like), chop the scallions and tomato. Remove the outer layer and core of the cabbage and shred. Remember that by including the seeds of the pepper I’m asking for HEAT.. remove the seeds it you want to tone things down a bit.

Heat the olive oil in a wide pan on a low flame, then add the shredded smoked herring, toss then add everything except the cabbage and tomato. Stir well and cook for 3-4 minutes.

It’s now time to add the shredded cabbage, toss and top with the tomato. Please don’t use a lid or the cabbage will have the tendency to spring a bit of liquid. Turn the heat up to medium and cook for 4-5 minutes. You can personalize the dish by cooking longer (I like the cabbage to have a bit of a crunch) and add salt. I didn’t need salt as I find that the cured/smoked herrings are already salty.

While using the prepared herring fillets is not ‘traditional’, it’s very convenient and you won’t be able to tell the difference in the final dish. Well, my dad does as he doesn’t get that ‘roasted’ flavor he appreciates. If using the whole fish (dry smoked) you may have to boil them instead of just topping with hot water as I did, before you remove the skin and bones.

Meat & Poultry

Curry Cabbage With Leftover Caribbean Stewed Chicken.

May 27, 2025December 29, 201312 Comments

Cabbage is another one of those vegetables mom could never get us to eat, unless it was in chow mein or if she added leftover stewed meats to it. However these days you can always find cabbage in our crisper in the fridge as I add it to many dishes I prepare. Especially if I’m trying to ‘stretch’ a dish to feed more people. With left-over stewed chicken in the fridge, I thought this would be an excellent time to share the curry cabbage with stewed chicken mom would bribe us into eating cabbage when we were kids.

If you’re new to the website and don’t know what ‘Stewed chicken” is, see: Tasty Trinidad style stew chicken recipe.

You’ll Need…

1 medium cabbage (shredded)
1 small onion
4 cloves garlic
3/4 teaspoon salt
2 tablespoon curry powder (your fav)
2 tablespoon veg oil
1/4 scotch bonnet pepper
1/4 teaspoon black pepper
* left over stewed chicken

Notes: I used a Caribbean made Madras curry powder in making this dish , but you’re free to use your favorite kind. This dish is just as delicious if you choose not to add any meats and have it fully vegetarian.

Shred the cabbage, crush the garlic, dice the onion and slice the scotch bonnet pepper (don’t use any of the seeds of the pepper or it will be very spicy). Then heat the oil on a medium flame and add the garlic and onion. Turn the heat down to low and allow this to slowly cook for 3-5 minutes.

With you heat still on low, add the curry powder and black pepper and mix around. Cook for another 3-4 minutes.. basically we’re toasting the curry powder to release all the flavors of the spices. It will go darker and grainy.

Turn the heat up to medium and start adding the cabbage, it will wilt as it cooks in the event you find that your pan is crowded. Add the scotch bonnet pepper and salt.

Turn the heat down to med-low, cover the pot and let it go for about 7 minutes or so. Stir a couple times during this cooking period.

Remove the lid (here is where you’ll personalize it a bit) and taste for salt and see if the texture is close to how you like it. Add the pieces of leftover stewed chicken, stir and turn up the heat to burn off any excess liquid (about 3-4 minutes).

For a little flair I added some chopped cherry tomatoes at the end. This is a wonderful side dish and goes well with rice or roti and is excellent on sandwiches.

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