Steamed Cabbage And Vegetables Recipes

JAMAICAN STEAMED CABBAGE RECIPE

Steps:

• Cut the cabbage into four quarters, remove the middle, wash the cabbage leaves, shred and set aside.
• Peel, wash and chop the carrot into thin strips.
• Chop the onion and bell peppers into small pieces.
• Finely cut the garlic or use a garlic crusher
• Heat the oil in a saucepan on medium heat then add the onion, garlic, scotch bonnet pepper and thyme and let it sauté for about two minutes.
• Stir in the bell pepper and tomato
• Stir in to cabbage season with salt and black pepper.
• Cover and steam for 15 to 20 minutes. Add the carrot half way through.

BUTTERY STEAMED CABBAGE

Steps:

• Trim the cabbage, then shred it. To shred, cut the cabbage in half, then slice each half into thin slices and separate the slices with your hands into strips, as shown in the video below. Place the strips in a colander and rinse.
• Transfer the rinsed cabbage to a large, deep skillet, without drying it off - the water adhering to the cabbage will allow it to steam. You can a tablespoon of water to the bottom of the pan, but I usually don't find it necessary.
• Turn the heat to medium-high and cover the skillet. When the cabbage starts to steam, which should take about a minute, lower the heat to medium.
• Steam, covered, for about 5 minutes. Uncover, stir, and cook for 2 more minutes to allow any remaining water to evaporate. If you still have too much water in the pan, you can drain it into a colander.
• Add the butter, garlic, salt, and black pepper, stirring to combine. Cook for 2 more minutes, stirring, until the butter has melted. Garnish, if desired, with dried parsley and red pepper flakes. Serve warm.

JAMAICAN STEAMED CABBAGE

Steps:

• Remove outer leaves of cabbage, cut in half, using a knife slice thinly discarding the inner core. Shred or thinly slice the carrot.
• Heat oil in a large skillet on medium-high heat. Saute onion, garlic, bell pepper, thyme, green onion, and salt
• Add cabbage and carrots and stir well. Add water or broth and whole Scotch Bonnet pepper.
• Cover and allow to cook for about 10 minutes stirring occasionally.

JAMAICAN CABBAGE RECIPE

Steps:

• Heat the coconut oil in a pot.
• Add the onion and thyme, and cook for about 5-7 mins till soft.
• Stir in the garlic purée, followed by cabbage, bell pepper, carrot, scotch bonnet if using, vegetable broth, and salt.
• Mix and cover. Reduce and steam for between 10-15 mins or until done to your preference, stirring a couple of times during the process.
• Keep and eye on the liquid. If it looks like it is starting to dry out, add another tbsp or so of broth.

STEAMED CABBAGE RECIPE 2 WAYS

Steps:

• Gather the ingredients.
• Place the sliced cabbage in a small microwave-safe casserole dish.
• Add 1/4 inch of water.
• Cover and microwave on high for 8 minutes. (If your microwave doesn't have a turntable, rotate the dish 1/4 turn halfway through cooking.)
• Drain the water from the dish.
• Add the butter and salt. Serve and enjoy.
• Fill a large pot with water and set a steam basket or metal colander on top of the pot. The water in the pot should be just below the basket.
• Bring the water to a boil, then add the sliced cabbage to the basket.
• Cover the basket with a lid and steam until the cabbage is tender and crisp. Most cabbage takes about 5 to 8 minutes. Some varieties like napa, bok choy, and savoy cabbage may only take 3 to 5 minutes. (If using a colander, be sure that you leave a little space so the steam can escape. Tilting the lid works quite well.)
• Remove the cabbage from the basket and add butter and salt.
• Serve and enjoy.

STEAMED CABBAGE WITH SMOKED SAUSAGE & RED POTATOES

Steps:

• 1. Melt butter in dutch oven; add onions and saute until tender.
• 2. Pour 1/2 cup water into the pot.
• 3. Add sausage slices and potato cubes.
• 4. Then add cabbage wedges.
• 5. Add salt & pepper.
• 6. Cover and steam for 30 min. or until tender.
• 7. Stir occasionally.
• 8. Add 1/4 to 1/2 cup water if needed to keep from burning.

STEAMED CABBAGE AND VEGETABLES

Steps:

• In a heavy stockpot, layer the vegetables beginning with the cabbage and followed by the onions, carrots, mushroooms, peppers, and lastly, the turnips.
• Slowly add the water and chicken stock.
• Sprinkle with sugar, salt and pepper and any other seasoning of your choice.
• Dot with butter.
• Cover; bring to a boil.
• Simmer for an hour or until veggies are fork tender.

STEAMED CABBAGE & CARROTS

Steps:

• Heat oil over medium heat in a large pot. Add carrots; cook for 5 minutes, stirring frequently.
• Add cabbage, bell pepper, the water, salt, and pepper. Cover and cook for 10 to 15 minutes or until the cabbage and bell pepper are tender, stirring occasionally.

STEAMED ROOT VEGETABLES AND CABBAGE WITH DILL

Steps:

• In a kettle of boiling water blanch the cabbage for 1 minute, transfer it with tongs to a work surface, and let cool until it can just be handled. Cut the outermost cabbage leaf free at the core remove the leaf gently in one piece, being careful not to tear it, and remove 3 more leaves in the same manner. Arrange a leaf on each of 4 plates. Cut enough of the remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed loosely, reserving the rest for another use. In a steamer set over boiling water arrange in order the carrots, the turnips, the parsnips, and the shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender, and in a heated bowl toss them with the butter, the vinegar, the minced dill, and salt and pepper to taste. Mound the vegetable mixture in the cabbage leaves and garnish it with the dill sprigs.

JAMAICAN CABBAGE AND SALTFISH

Steps:

• In a small saucepan, bring water to a boil. Add cod; simmer 2 minutes. Remove pan from heat and let stand until room temperature, about 30 minutes. Remove cod from water; discard water. Discard any skin and bones from cod; shred with a fork. Set aside. , Meanwhile, in a large bowl filled with cold water and 1 teaspoon salt and stir to dissolve. Add cabbage and rinse; drain. , In a large saucepan, heat oil. Add onions, peppers and tomatoes; cook until onions are tender, 4-5 minutes. Add cabbage and remaining 1 teaspoon salt. Cook, covered, until cabbage is tender and translucent, 5-6 minutes. Stir in fish; cook until heated through. Serve over rice, if desired.

STEAMED CABBAGE

Steps:

• Melt margarine in a skillet over medium-high heat. Cook and stir onion and bell pepper slices until slightly softened, 3 to 5 minutes. Add cabbage, water, garlic, and thyme; bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender, 8 to 10 minutes.
• Place scotch bonnet chile in the skillet and stir. Add salt and pepper. Simmer 2 or 3 minutes more.