This spicy Jamaican-style cabbage dish with chile pepper is delicious with jerk chicken or pork.
Ingredients
- head cabbage: 1 piece
- olive oil: 2 Tbsp (or as needed)
- onion: 1 piece (sliced)
- green bell pepper: 0.5 piece (chopped)
- green onion: 1 piece (sliced)
- whole Scotch bonnet Chili pepper: 1 piece
- sprigs fresh thyme: 2 piece
- salt: 1 tsp (optional)
- carrots: 1 cup (shredded)
- white vinegar: 0.25 cup
- white sugar: 2 Tbsp
Metric Conversion
Stages of cooking
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Peel tough outer leaves from cabbage. Core the head and shred cabbage; set aside.
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Heat olive oil in a large skillet over medium-high heat; add onion, bell pepper, and green onion. Cook and stir vegetables until softened, about 5 minutes. Mix in Scotch bonnet pepper, thyme, and salt.
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Stir cabbage and carrots into onion mixture until thoroughly combined. Cover the skillet and reduce heat to medium-low. Cook, stirring occasionally, until cabbage starts to soften, about 10 minutes.
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Stir in vinegar and sugar. Cook, uncovered, stirring occasionally, until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme before serving.
