Jamaican Cabbage

Jamaican Cabbage

This is a yummy, colorful, healthy recipe that pairs perfectly with Jamaican Jerk Chicken!

Ingredients:

1 small head of green cabbage (or 1/2 large head)

~ 1lb organic shredded carrots (I buy pre-shredded because its easy, but you can also julienne 4-5 whole carrots)

1 organic bell pepper (color of your choice, I prefer red to make it colorful 🙂 )

1 small onion thinly sliced

2-3 garlic cloves finely chopped

2 sprigs of fresh thyme or 1 tsp died

1 whole scotch bonnet pepper (if you can find it, or you can just use a few dashes of scotch bonnet hot sauce at the end)

1/4 cup white vinegar

2 TBS sugar

Olive oil for pan as needed

Salt to taste

Directions:

1. Peel tough outer leaves from cabbage, core the head, and shred cabbage.
2. Heat olive oil in a large skillet over medium heat. Stir onion, garlic, and bell pepper in the hot oil and cook until vegetables have softened, about 5-10 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.
4. 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.