Jamaican Jerk Sautéed Cabbage Recipe
Spicy and bold Jamaican sautéed cabbage made with bell peppers, onion, jerk seasoning and habanero. No water, all flavor, tender with bite and full of soul.
Equipment
- Large wide skillet or sauté pan
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Citrus juicer optional but helpful
Ingredients
Vegetables & Aromatics
- 2 medium heads green cabbage thinly sliced
- 1 large yellow or sweet onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- 4 scallions sliced
- 4 cloves garlic minced
- 1 orange habanero very finely minced, use half for milder heat
Seasonings & Flavor Builders
- 3 tablespoons avocado oil or olive oil
- 1½ teaspoons dried thyme or 4 fresh thyme sprigs
- ½ - 1 tablespoon jerk seasoning
- 1½ teaspoons ground allspice
- 1½ teaspoons smoked paprika
- 1 to 1½ teaspoons black pepper
- 1½ to 2 teaspoons sea salt to taste
- 1½ tablespoons coconut aminos
Finish
- Juice of 1 fresh lime
Instructions
Build the Flavor Base:
- Heat oil in a large wide skillet over medium heat. Add onion and scallions with a small pinch of salt. Sauté 4 to 5 minutes until soft, translucent, and lightly golden. Your kitchen should already smell like something good is coming.
Add Aromatics with Intention:
- Lower heat slightly. Add garlic and habanero. Stir constantly for 30 to 45 seconds until fragrant. Do not let the garlic brown. This step is aroma, not color.
Bloom the Spices:
- Add thyme, jerk seasoning, allspice, smoked paprika, and black pepper. Stir for about 30 seconds until the spices wake up and bloom in the oil.
Bring in the Bell Peppers:
- Add all bell peppers and sauté 3 to 4 minutes until slightly softened but still vibrant and colorful.
Add the Cabbage in Stages:
- Add half the cabbage with a pinch of salt and toss gently until it wilts down. Add the remaining cabbage and toss again. Drizzle in coconut aminos and stir until everything is evenly coated.
Cover and Let It Do Its Thing:
- Cover the pan and reduce heat to medium-low. Cook 3 to 4 minutes to allow the cabbage to release its natural moisture. No water needed, friend. Grandma knew what she was doing.
Finish the Sauté:
- Uncover the pan, return heat to medium, and sauté 6 to 8 minutes, stirring occasionally, until cabbage is tender with a little bite and excess moisture cooks off.
Brighten and Serve:
- Turn off heat and squeeze in fresh lime juice. Taste and adjust salt or heat as needed. Finish with a small drizzle of oil if you want that glossy, restaurant-style finish.
Notes
- No water or broth is needed. Cabbage releases its own moisture and keeps the flavor concentrated.
- A wide pan prevents steaming and keeps everything sautéed and glossy.
- This dish tastes even better after resting 10 minutes and is elite the next day.
- If your jerk seasoning is salty, start with the lower end of the salt range and adjust at the end.
- Habanero brings heat and fruitiness. Mince finely for even warmth or leave slightly larger for surprise bites.