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A bright and flavorful Jamaican stir-fried cabbage with shredded cabbage, carrots, onions, thyme, allspice, and Scotch bonnet pepper, cooked crisp-tender with island spices. It is vegan, gluten-free, quick, and versatile for weeknight dinners or pairing with Caribbean dishes.

  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1 medium green cabbage, shredded
  • 2 medium carrots, julienned into thin strips
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced finely
  • 1 Scotch bonnet pepper, deseeded and chopped finely (or habanero or milder peppers)
  • 1 sprig fresh thyme (or ½ teaspoon dried thyme)
  • 1 teaspoon ground allspice (pimento)
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons vegetable oil or coconut oil
  • ¼ cup water

Instructions

  1. Shred the green cabbage into thin strands; julienne the carrots; thinly slice the onion; mince the garlic; deseed and finely chop the Scotch bonnet pepper (wear gloves and wash hands after).
  2. Heat 3 tablespoons oil in a large sauté pan or wok over medium-high heat until shimmering.
  3. Add the sliced onion and cook for about 2 minutes until softened slightly.
  4. Stir in the minced garlic, fresh thyme, and chopped Scotch bonnet pepper and cook 2-3 minutes until fragrant.
  5. Add the julienned carrots and stir-fry about 3 minutes until slightly softened but still bright and crisp.
  6. Add the shredded cabbage in batches, stirring each batch as it wilts; if the pan is crowded, cook in batches to avoid steaming and maintain crispness.
  7. Sprinkle 1 teaspoon ground allspice, 1 teaspoon salt, and ½ teaspoon black pepper over the vegetables and stir to coat evenly.
  8. Pour in ¼ cup water, cover the pan, reduce heat to medium, and simmer gently for 5 minutes to tenderize the cabbage without sogginess.
  9. Remove lid, increase heat slightly, and stir-fry uncovered for 3-4 minutes until moisture evaporates and cabbage is glossy and crisp-tender; taste and adjust seasoning as needed.

Notes

Use coconut oil for extra island flavor; a neutral oil like canola works well too., Adjust heat by using less or milder peppers or removing seeds., Avoid overcrowding the pan to keep vegetables crisp rather than steamed., For quicker cooking with pre-shredded cabbage, reduce cooking time accordingly., This dish pairs well with jerk chicken, curried meats, fried dumplings, or steamed rice., For make-ahead, cook fully but stop before cabbage fully softens to retain texture when reheated., Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stovetop to maintain crispness, avoid microwaving., Not recommended to freeze as cabbage becomes watery and mushy upon thawing., Variations include adding salted codfish for Jamaican breakfast, bell peppers for color and crunch, Ital-style vegan version with coconut milk, curry powder for a spiced twist, or chickpeas for added protein.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Cuisine: Jamaican

Nutrition

  • Serving Size: About 1 cup
  • Calories: Approximately 90 calories per serving
  • Fat: Approximately 4 grams per serving
  • Carbohydrates: Approximately 15 grams per serving
  • Protein: Approximately 2 grams per serving