Jamaican Cabbage

Name: 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

11 ingredients

3 steps

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

Directions

1

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