Jamaican Cabbage is a wonderfully delicious dish, loaded with true Caribbean flavors and is a staple seen on most island menus. It can be used as a side dish with everything from Jerk Chicken to Salt Fish, to Roasted Pork.
- ½ head of cabbage – thinly sliced or shredded (use Savoy cabbage if you can get it)
- 1 onion (diced)
- 1 green pepper (diced)
- 4 carrots (shredded)
- 4 sections of garlic (minced) or 1 Tbs garlic powder
- 1 small tomato, diced or 1 cup of cherry or grape tomatoes, each cut in half (optional)
- 1 avocado – cut in quarters and sliced (optional)
- 1 Tbs raw or light brown sugar
- ½ tsp salt
- ¼ tsp black pepper
- 3 Tbs olive oil
- ½ cup coconut milk
- 2 Tbs Doc’s Jamaican Hot Sauce
- In a large high-sided cooking pot heat the olive oil at a medium heat level.
- Add diced onion and green pepper and saute for 2 minutes, stirring every 20 to 30 seconds.
- Add the shredded carrots, salt, pepper and garlic to the sauteed peppers and onions and stir them all together then increase the burner heat to medium-hot and saute for 1 minute.
- Stir in the coconut milk, sugar and Doc’s Jamaican Hot Sauce with the sauteed veggies and mix thoroughly. Then add all the cabbage and stir everything until the veggies look evenly blended.
- Turn the heat to low, cover, and cook the mixture on low for 15 to 20 minutes, stirring every 3 to 5 minutes to evenly cook the cabbage until tender.
- When the cabbage is cooked and tender, remove the lid and allow any coconut milk at the bottom of the cooking pot to evaporate (you can speed the evaporation process by turning up the burner temperature and stirring the cabbage constantly to avoid any burning or sticking on the the bottom of the pot).
- When the coconut milk is mostly evaporated, remove the pot from heat and put the cabbage into a large serving bowl.
- Garnish with tomatoes pieces and slices of avocado and serve