Jamaican Cabbage Piri Piri: A Spicy, Flavorful Caribbean Side Dish
Jamaican cabbage is a vibrant, flavorful dish that brings the bold, savory spices of the Caribbean to life. Made with sautéed cabbage, carrots, bell peppers, onions, and seasoned with thyme and jalapeno, it offers a perfect balance of heat and aromatic flavors. This simple yet delicious side dish is a great accompaniment to any meal, adding a touch of spice and freshness. Healthy, easy to prepare, and packed with flavor, Jamaican cabbage is a must-try for anyone looking to enjoy authentic Caribbean cuisine! This recipe serves six to eight people and can be re-heated.
Ingredients:
Roux~
4 Tablespoons Soy Butter
1 teaspoon Sea Salt OR Pink Himalayan Salt
2 Tablespoon Jamaican Jerk Seasoning, dried (look for ones without MSG)
1 Tablespoon Curry
1 Tablespoon Garlic, minced
5-6 Garlic cloves, whole, tops and bottom removed
Remaining Ingredients~
2-3 Carrots, rondelle (in discs)
1/2 Red Bell Pepper, sliced
1/2 Orange Bell Pepper, sliced
1 Cabbage, cut into medium pieces
6 Corn on the Cob, minis, cut into 3 sections (you may have to soften them in hot water if from the freezer)
1 Piri Piri or Jalapeno, rondelle (opt)
Directions:
1. Put Soy Butter in pan large pan on low heat while cutting ingredients. Seen here is the Rondelle Cut.
2. Slice Onions like this:
3. When done cutting, add all seasonings including garlic cloves. Turn heat to medium allowing the roux to bubble, about 5 minutes. At this point the aroma should be wafted up your nose.
4. Add the cabbage to the skillet in increments (shows it is tender), as cabbage is reduced as it cooks. Add remaining ingredients except the corn.
5. Add remaining ingredients except the corn, cook 5 minutes, stirring constantly so that the roux is covered.
6. Add the corn and cook an additional 15 minutes, then serve hot.
Did you know? Raw Cabbage can be used as a natural poultice as a pain reliever and to reduce swelling? Just shred green cabbage sufficient for the area to be treated, removing one or two of the large outer leaves as covering. Cover with a clean, dry cloth then wrap the whole area in a thick towel or wool flannel cloth. You can use cling wrap to hold it all together. The treated area may get red and warm but no burning should be allowed to occur. If the person becomes uncomfortable then remove the poultice and wash the area with cool water. Lie down and rest for the duration of the application, usually overnight. After removing the poultice, wash the area with lukewarm water.The cabbage poultice can be repeated two or three times daily as needed, using fresh cabbage each time.
