Jamaican steamed cabbage

4 standard portions

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Ingredients

• 2 tbsp of coconut oil
• 1 small onion (sliced)
• 3 garlic cloves (chopped)
• 3-4 sprigs of thyme (tied together)
• ½ a head of a VERY large white cabbage (sliced)
• 1 medium carrot (julienned)
• 1 red pepper (sliced finely)
• 1 yellow pepper (sliced finely)
• ½ scotch bonnet (minced (or use 1/4 tsp of chilli powder))
• ¼ cup water
• 1 tsp all purpose seasoning
• 1 tbsp dairy free butter
• 1 tsp black pepper
• pink salt to taste

Method

1. Melt the coconut oil on medium heat then proceed to saute the onion, garlic along with the sprigs of thyme until soft and tender.
2. Add the cabbage, carrot, bell peppers and scotch bonnet, fold and stir. The pan may seem overcrowded but the cabbage will reduce as it heats through.
3. Continue to stir and fold until the cabbage reduces in volume, this should take up to 5 minutes.
4. Once reduced, lower the heat and add the water, ready for steaming.
5. Cover the skillet with a lid and steam for 15 minutes (10 minutes or less if you want crunchy cabbage).
6. Remove the lid and season with the all purpose seasoning, black pepper, butter and salt to taste and stir.
7. Serve accordingly and sprinkle the cabbage with additional loose thyme (optional).