Jamaican Cabbage

Jamaican Cabbage

NewBerry 0

"Great Jamaican-style cabbage. Great with jerk chicken or pork."


40 m {{adjustedServings}} servings 121 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Peel tough outer leaves from cabbage, core the head, and shred cabbage.
  2. Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
  3. Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 12 Ratings


1 T honey subbed for the sugar. At first, I didn't care for the hot and sweet together, but I ended up liking it! Great flavor!

I will put in more black pepper next time, and I also left the diced peppers in the cabbage. I added some butter as well. It went great with the jamaican rice and Jerk chicken, and Cuban black...

I subbed a habenero pepper for the Scotch bonnet pepper, as I couldn't find one in my local grocery store. The texture was nice, but the flavor was kind of bland. We added Sriracha sauce for an ...