Steamed Jamaican Cabbage (Print Version)

# Ingredients:

→ Base

01 - 3-4 sprigs of thyme, bundled together
02 - 3 garlic cloves, minced
03 - 1 small onion, cut into slices
04 - 2 tablespoons of coconut oil

→ Vegetables

05 - 1 medium carrot, cut into thin strips
06 - 1 red bell pepper, finely sliced
07 - 1 yellow bell pepper, finely sliced
08 - ½ head of an extra-large white cabbage, shredded
09 - ½ scotch bonnet, chopped finely (or ¼ teaspoon chili powder)

→ Seasonings

10 - ¼ cup of water
11 - 1 tablespoon of non-dairy butter
12 - Pink salt as needed
13 - 1 teaspoon of all-purpose seasoning
14 - 1 teaspoon ground black pepper

# Instructions:

01 - Heat coconut oil in a pan over medium warmth. Toss in the onion, garlic, and thyme, stirring until soft and fragrant.
02 - Toss in the cabbage, carrot, peppers, and scotch bonnet. Fold and mix for 5 minutes or so until the cabbage softens and shrinks down.
03 - Turn the heat down, pour in water, cover with the lid, and leave to steam for about 15 minutes (or 10 for a crunchier texture).
04 - Take off the lid. Stir in black pepper, all-purpose seasoning, dairy-free butter, and salt. Mix everything thoroughly.
05 - Dish it out warm. You can top it with fresh thyme sprigs for a final touch, if you'd like.

# Notes:

01 - Firm white cabbage works best; avoid leafy ones like bok choy or savoy cabbage.
02 - It's at its best when enjoyed the same day it's made.
03 - Can be stored in freezer-safe containers for later.

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