Jamaican Steam Cabbage

Ingredients

• Cabbage

  Raw

  1 head, large or 1.25kg

• Olive oil

  Salad or cooking

  6 tsp or 27g

• Onions

  Raw

  1 small or 70g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Scotch Bonnet Pepper

  Brooks Tropicals

  1 pepper or 100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Thyme

  Fresh

  3 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Carrots

  Raw

  3 medium or 183g

• Vinegar

  Distilled

  12 tsp or 60g

• Sugar

  White, granulated sugar

  6 tsp or 25g

Directions

1. Peel tough outer leaves from cabbage, core the head, and shred cabbage. Shred carrots (can be in the same bowl)
2. Cut up onions, bell pepper, green onion and scotch bonnet pepper (discard some most of the seeds unless you want it really spicy).
3. 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.
4. 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.
5. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Serve and enjoy!

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