Jamaican Steamed Cabbage

Begin by gathering all your fresh ingredients and chopping them as indicated: half a cabbage, sliced carrots, plum tomatoes, onions, garlic, and spring onions. Place these vibrant vegetables into a large pan. Add four sprigs of fragrant thyme and half a Scotch bonnet pepper for a rousing hint of heat—remember to keep the seeds if you enjoy a spicier kick! Pour in two tablespoons each of water and olive oil, along with four tablespoons of unsalted butter, ensuring the butter melts and mingles with the oil, imparting a silky, rich texture to the cabbage. Sprinkle two teaspoons of kosher salt and a teaspoon of freshly ground black pepper over the mixture to season it perfectly. Cover the pan tightly with a lid and set it over medium heat. Allow it to cook for about 10 minutes, stirring occasionally to keep everything from sticking and to ensure even cooking. This gentle steaming softens the cabbage and melds all the flavors exquisitely. After 10 minutes, lower the heat to a gentle simmer and cook for an additional 5 minutes. This final step ensures your cabbage reaches tender perfection without becoming mushy. Once done, remove the pan from heat and carefully take out the thyme stalks—these have done their job lending fragrance but shouldn't be eaten. Serve warm as a delightful side dish that shines with its natural taste balanced by the rich butter and bright seasonings. Tip: Pair with spicy jerk chicken or grilled fish for a truly authentic Jamaican meal experience.