All Recipes Best Recipe Side Dish Vegetables

Ingredients

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

Nutrition Info

120.7 calories carbohydrate: 19.2 g cholesterol: : - fat: 4.8 g fiber: 5.9 g protein: 3 g saturatedFat: 0.7 g servingSize: - sodium: 437 mg sugar: 12.1 g transFat: : - unsaturatedFat: : -

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.

6 servings

Great Jamaican-style cabbage. Great with jerk chicken or pork.