Spicy steamed cabbage can be eaten as a side dish or on its own as the main part of a meal. It’s low carb and suitable for many types of eating plans. If you’re a family of cabbage lovers, as we are, you’ll want to add it to your meal plan.
What is the Daniel Fast?
This recipe was inspired by one found in The Daniel Fast by Susan Gregory.
If you’re unfamiliar with it, the Daniel Fast follows the guidelines set forth in the Bible in the Book of Daniel. It’s a 21 day program in which a participant eats a vegan diet with only water to drink and unleavened bread to accompany a meal.
It’s a strict eating plan, but I do have respect for the process. The recipes are tasty and since they’re vegan, many are low carb or Paleo/Whole30 compatible.
Any biblically based eating plan is going to have a spiritual component as well. I’m not going to get into that but the author of the book has a website. Feel free to check it out if you’d like more information.
Bring on the heat
The original recipe, called Jamaican Steamed Cabbage, makes use of scotch bonnet peppers which are a staple in Caribbean cuisine.
I have yet to find them or their cousin habaneros in Spain. So I substituted an Italian bell pepper and red pepper flakes in order to jack up the heat. When we’re in the US, I typically pick whatever spicy red or green chili is available.
Instead of the original allspice I substitute cinnamon, ground cloves and nutmeg for a nice flavor which plays up the inherent sweetness of the cabbage and carrots.
Is there such a thing as too much cabbage?
As much as we love cabbage, a large head is way too much for two people. I like raw cabbage in salad and leftovers, but not an entire week of them! Many stores cut the large heads into smaller pieces. The cello bags of shredded cabbage found in the produce section will work for this as well.
Sure, the bags are more expensive but you’ll save a little prep time and prevent possible waste…not to mention endless bowls of cabbage. You’ll have to decide what fits your family best.
This recipe makes an awesome filling for a midnight snack quesadilla. It would be great in homemade spring rolls, too.
Ingredients
- 1/2 pound cabbage outer leaves and core removed, thinly sliced (about 4 cups)
- 2 – 3 grated carrots
- 1 green bell pepper, thinly sliced (I used a long, thin Italian pepper that's milder than a jalapeno)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced fine
- 2 tablespoons olive oil
- generous pinch red pepper flake
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- generous pinch nutmeg
- salt and pepper to taste
- 1/4 cup water (vegetable broth can also be used)
Instructions
- Heat the oil and red pepper flakes in a large skillet, dutch oven or wok.
- Saute the onions, garlic and bell pepper until they begin to soften.
- Add the carrots, cabbage and spices. Stir well to coat with oil and distribute the seasoning.
- Pour in the water and cover the pan with a lid.
- Reduce the heat and steam the cabbage until crisp-tender, about 10 minutes.
Notes
Nutrition
As you can imagine, controlling the heat in this dish is a matter of controlling the amount and type of pepper used. I tolerate a higher level of heat than Rick, but I’m sure the amounts I use aren’t equivalent to a scotch bonnet. How about you? Are you a fan of spicy food?
Edit November 2020: This remains one of the more popular recipes on the blog. There must be a lot of cabbage lovers out there!
I love Jamaican steamed cabbage, it’s been a while since I had some. Your recipe certainly evokes so many memories 😉
I like a medium heat for my food. Scotch bonnets are well above my comfort zone, but jalapenos are good for me. I too like cabbage and my family eats it in a variety of ways. I haven’t tried anything like this though, but I know they will love it. I’ve pinned it to try with a head I currently have in the fridge.
Please let me know how you liked it. I really enjoyed the spices.
We love cabbage too! Love the way you’ve spiced yours up — gotta try this. Thanks so much!