- 1 head cabbage
- 2 tablespoons olive oil, or as needed
- 1 small onion, thinly sliced
- 1/2 chopped green bell pepper
- 1 green onion, sliced
- 2 sprigs fresh thyme
- 1 whole Scotch bonnet chile pepper
- 1 teaspoon salt (optional)
- 1 cup shredded carrots
- 1/4 cup white vinegar
- 2 tablespoons white sugar
- 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.
05/13/2018
recipepes.com
Jamaican Cabbage, recipe
PT15M
PT1H
5
455 calories
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