Jamaican Cabbage

A side dish of cabbage and carrots with a sweet, spicy kick of vinegar and hot chile pepper makes a great accompaniment for jerk chicken or pork.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 121 Calories

Ingredients

• 2 tablespoons white sugar
• 1 teaspoon salt (Optional)
• 1 cup shredded carrots
• ¼ cup white vinegar
• 2 sprigs fresh thyme
• 1 small onion, thinly sliced
• ½ chopped green bell pepper
• 1 green onion, sliced
• 2 tablespoons olive oil, or as needed
• 1 head cabbage
• 1 whole Scotch bonnet chile pepper

Recipe Instructions

Step 1

Peel tough outer leaves from cabbage, core the head, and shred cabbage.

Step 2

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.

Step 3

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.