JAMAICAN CABBAGE

Jamaican Cabbage image

Provided by NewBerry

Time 40m

Yield 6

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 19.2 g, Fat 4.8 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 437 mg, Sugar 12.1 g