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Rayneisha’s Jamaican steamed cabbage

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  • Chef: Rayneisha
  • Type: Jamaica
  • Serves: 4 to 6
  • Time: 10 minutes, 15 minutes cooking time
  • Cost: 70p per person


This week we had guest chef Rayneisha in our Healthy Living Kitchen who showed us how to make Jamaican steamed cabbage. This dish is traditionally with salt-fish, however she did this delicious vegan version using more veg instead. Rayneisha, from Jamaica, said that her mother taught her to cook at the age of 9 as she helped look after her younger siblings. She said if her mother was not there she would improvise with the food, and she learnt to re-mix different dishes.



1 small white cabbage, thinly sliced

2 onions, thinly sliced

Half a red, half a green and half a yellow pepper, thinly sliced

2 carrots, thinly sliced lengthways

Half a scotch bonnet pepper – seeds removed and thinly sliced (leave out if you can’t handle the heat!)

2 cloves of garlic, crushed

2 teaspoons of all purpose seasoning

2 tablespoons of olive oil

A couple of sprigs of fresh thyme



1. Heat the oil in a large wok or saucepan over a medium heat. Add the carrots and cook for one minute.

2. Add the peppers, onion, garlic, scotch bonnet, all spice and thyme (you can leave it on the stalk and remove the stalk at the end) and cook for a further 2 minutes, stirring often.

3. Add the cabbage and cook for a further 10 minutes, stirring often.

4. Remove from the heat. Carefully remove the time stalks.

Serve with rice and a salad or roasted vegetables.