Braised food

Braised Cabbage and Carrots Recipe

Chef’s Notes

Cabbage is often steamed in Jamaica and served with oxtail, jerk chicken, or rice and peas. It works as a cooling element counterbalanced by spicier foods. Personally, I’ve always found steamed cabbage bland. So, to give it flavor, I braise it in coconut milk, I add the acidity of the citrus fruits and a punch of ginger-garlic puree, then I whip the vegetables with a good dose of butter, a trick drawn French kitchens. The result is a soothing, creamy yet light side dish that can withstand harsh jerk flavors and not be overshadowed.

This will keep in an airtight container in the refrigerator for up to four days.


For the ginger-garlic purée:

Combine all ingredients in a blender or high power food processor and blend until smooth.

For the cabbage and carrots:


Heat the oven to 300 F and grease a 9 x 13 inch baking pan or baking dish with oil.


In a large bowl, combine the cabbage, carrots, ginger-garlic purée, onions, coconut milk and salt.


Transfer to the prepared pot or pan and cover tightly with foil (if using a pan, you can just use the pan lid).


Put in the oven and cook for 1h40.


Carefully uncover the pan. The cabbage should be translucent and very tender.


Drop a few pieces of butter into the hot vegetables and stir constantly to melt the butter and emulsify the mixture.


Repeat until you have added all the butter.


Season with lemon juice and salt to taste and serve.