This Jamaican Braised Cabbage is a flavorful, nourishing side dish made with tender green cabbage, sweet carrots, and warm island spices. It’s spicy, comforting, and ready in under 30 minutes.
Braised cabbage is a staple in Caribbean kitchens (and mine) for good reason–it’s tender, aromatic, full of zesty flavor, and is the perfect accompaniment to a variety of dishes. It’s simple to make and a healthy side dish to add to lunches and dinners.
Green cabbage is slowly cooked on the stovetop with onions, garlic, jalapeño, carrots, fragrant thyme, allspice, and black pepper. This savory dish is both hearty and light, and full of island-inspired flavor. It’s naturally vegan, budget-friendly, and versatile. I whip up a batch of braised green cabbage whenever I want to bring warmth and comfort to the table, whether it’s a weeknight meal or a special occasion.
For more Caribbean-inspired dishes, try my Air Fryer Plantains, Jamaican Chickpea Curry, or Jerk Jackfruit Tacos.
Ingredients
Green Cabbage: Choose a small, firm head of cabbage with tightly packed leaves. Savoy or Napa cabbage can be used in a pinch, but it will be softer and less hearty than green cabbage.
Carrots: Adds natural sweetness, color, and texture. Fresh, diced carrots offer the best texture and flavor, but pre-shredded carrots are also a convenient option.
Oil: Avocado or coconut oil both work well for this dish. Coconut oil adds a hint of tropical nuttiness that complements the spices well, while avocado provides a more neutral flavor.
Onion & Garlic: These aromatics create a savory flavor and delicious depth. Use a yellow or white onion for a classic flavor, or red onion for a slightly sweeter taste.
Jalapeño Pepper: Brings a gentle heat and depth of flavor. For less spice, remove the seeds, or substitute with Scotch bonnet pepper for a traditional Jamaican kick.
Spices: Dried thyme and ground allspice are classic spices used in Caribbean cooking, while salt and black pepper help round out the flavors. One tablespoon of fresh thyme can also be used.
How to Make Jamaican Cabbage
Prep is simple and quick, making this dish a great side dish for busy weeknights and dinner parties alike:
Sauté Aromatics. In a large, heavy-bottomed pot, heat the oil over medium heat and add the onion, garlic, and jalapeño. Sauté until the onion is translucent, about 5 minutes.
Braise Cabbage. Reduce the heat to medium-low, and add the cabbage, carrots, thyme, allspice, and salt. Stir well, cover, and cook until the cabbage is tender, about 20 minutes, stirring occasionally. If the cabbage starts to dry out, add 2-4 tablespoons of water. Be careful not to burn it.
Season and Serve. Stir in the pepper, taste for seasoning, and add more salt if desired. Enjoy hot!
Jenné’s Recipe Tips
Slice the cabbage evenly. Cut the cabbage into thin, uniform slices for even cooking.
Adjust the heat. Remove jalapeño seeds for a milder dish, or use Scotch bonnet for a spicier, authentic Jamaican-style cabbage.
Use a wide pot. A Dutch oven or large sauté pan with a broad, heavy base allows the cabbage to cook evenly without steaming too much for the perfect braised texture.
Don’t rush the braise. Cooking the cabbage low and slow brings out the veggie’s sweetness and prevents it from burning.
Avoid soggy cabbage. Stir occasionally while braising and add only small amounts of water if the cabbage looks dry.
Layer the flavor. Add the black pepper at the end of cooking instead of with the other spices for a more vibrant, spicy finish.
Add a splash of vinegar. At the end of cooking, include one teaspoon of apple cider vinegar to brighten the cabbage flavor and balance the dish.
Recipe Variations
Switch up this braised cabbage recipe to enjoy it in numerous ways:
Extra Veggies: Add up to 1 cup of thinly sliced bell peppers, green beans, or shredded Brussels sprouts along with the cabbage, carrots, and spices for more color and texture.
Smoky Caribbean Cabbage: Use coconut oil and add ½ teaspoon smoked paprika with the thyme and allspice for a smoky, savory depth of flavor.
Ginger Kick: Add 1-2 teaspoons freshly grated ginger along with the garlic for a warm, zesty Jamaican-style cabbage.
Herb Jamaican Cabbage Recipe: Replace the dried thyme with up to 1 tablespoon fresh thyme leaves. Optional: stir in up to 2 tablespoons chopped fresh parsley or 2 sliced scallions just before serving for a brighter herbal finish.
Peas & Cabbage: Peas pair incredibly well with braised cabbage recipes–stir in 1 cup of fresh or thawed frozen green peas during the last 5 minutes of cooking to add sweetness, color, and extra nutrients.
Curried Cabbage: Add 1 teaspoon of Jamaican curry powder with the allspice for a fragrant, golden twist on the dish.
Serving Suggestions
Jamaican cabbage recipes make the perfect side dish and pair beautifully with a variety of other dishes. Here are a few of my favorite ways to enjoy it:
Storage Directions
Refrigerating: Allow any leftover Caribbean cabbage recipe to cool completely before storing in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended, as cabbage tends to become mushy after thawing.
Reheating: Warm gently on the stovetop over low heat or in the microwave until heated through. Add a splash of water to rehydrate if it seems too dry.
Frequently Asked Questions
Braised cabbage is cooked low and slow until tender. A Jamaican fried cabbage recipe is cooked quickly over a higher heat for a slightly caramelized, crisper texture.
This recipe has a mild heat from the jalapeño, but you can easily adjust the spice level by removing the seeds or using a hotter pepper as desired.
Definitely. It reheats beautifully and can be made a day in advance, making it perfect for healthy meal prep or easy entertaining.
More Healthy Side Dish Recipes
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In a large, heavy-bottomed pot, heat the oil over medium heat and add the onion, garlic, and jalapeño. Sauté until the onion is translucent, about 3 minutes.
Reduce the heat to medium-low, and add the cabbage, carrots, thyme, allspice, and salt. Stir well and cook until the cabbage is tender, about 20 minutes, stirring occasionally. If the cabbage starts to dry out, add 2-4 tablespoons of water. Be careful not to burn it.
Stir in the pepper, taste for seasoning, and add more salt if desired. Enjoy hot!
Refrigerating: Allow any leftover Caribbean cabbage recipe to cool completely before storing in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended, as cabbage tends to become mushy after thawing.
Reheating: Warm gently on the stovetop over low heat or in the microwave until heated through. Add a splash of water to rehydrate if it seems too dry.
Recipe Pro-Tips
Slice the cabbage evenly. Cut the cabbage into thin, uniform slices for even cooking.
Adjust the heat. Remove jalapeño seeds for a milder dish, or use Scotch bonnet for a spicier, authentic Jamaican-style cabbage.
Use a wide pot. A Dutch oven or large sauté pan with a broad, heavy base allows the cabbage to cook evenly without steaming too much for the perfect braised texture.
Don’t rush the braise. Cooking the cabbage low and slow brings out the veggie’s sweetness and prevents it from burning.
Avoid soggy cabbage. Stir occasionally while braising and add only small amounts of water if the cabbage looks dry.
Layer the flavor. Add the black pepper at the end of cooking instead of with the other spices for a more vibrant, spicy finish.
Add a splash of vinegar. At the end of cooking, include one teaspoon of apple cider vinegar to brighten the cabbage flavor and balance the dish.
Calories: 85kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 605mg | Potassium: 149mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5357IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 0.5mg
