Jamaican Cabbage recipe
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Ingredients
- 1 head cabbage 2 tablespoons olive oil, or as needed 1 small onion, thinly sliced ½ chopped green bell pepper 1 green onion, sliced 2 sprigs fresh thyme 1 whole Scotch bonnet chile pepper 1 teaspoon salt 1 cup shredded carrots ¼ cup white vinegar 2 tablespoons white sugar
Nutrition Info
- 120.7 caloriescarbohydrate: 19.2 gcholesterol: : -fat: 4.8 gfiber: 5.9 gprotein: 3 gsaturatedFat: 0.7 gservingSize: -sodium: 437 mgsugar: 12.1 gtransFat: : -unsaturatedFat: : -
Directions Jamaican Cabbage
Directions
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Peel tough outer leaves from cabbage, core the head, and shred cabbage.
Heat olive oil in a large skillet over medium high heat, Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture, cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.