Blend together all the jerk ingredients til smooth. Place drumsticks in a large ziplock bag, add the marinade and massage to coat evenly. Refrigerate at least 2 hours.
For the beans, add onions and garlic to a large pan and saute til onions soften. Add the rest of the ingredients to the pan, bring to a boil then reduce to a simmer. Simmer 30 minutes or so until liquid is almost completely gone.
Chop the cauliflower into florets and rice in a food processor. Saute the riced cauliflower for 3-5 minutes in a large pan with salt and olive oil to remove the moisture.
For the cabbage, saute onions and garlic in a large pot til onions soften. Add the cabbage and carrots and season liberally with salt. Add the rest of the ingredients, bring to a boil then reduce to a simmer and cover for 8-12 minutes until liquid is gone and carrots and cabbage are soft.
Cook the drumsticks in a covered skillet on medium for 20-30 minutes, turning occasionally.