Jamaican Cabbage
Ingredients
- 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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
518
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).