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

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• 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 the tough outer leaves from the cabbage, core the head, and shred the cabbage. Shred the carrots and combine them in the same bowl.
2. Thinly slice the onions, chop the bell pepper, and slice the scallions. Cut the Scotch Bonnet pepper, removing most seeds unless more heat is desired.
3. Heat olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, and scallions, cooking until softened, about 5 minutes. Stir in the thyme, Scotch Bonnet pepper, and salt.
4. Mix the shredded cabbage and carrots into the onion mixture until well combined. Cover the skillet and reduce heat to medium-low. Cook until the cabbage starts to soften, about 10 minutes, stirring occasionally.
5. Uncover the skillet and stir in the vinegar and sugar. Cook and stir until the cabbage is tender, about 3 more minutes. Serve and enjoy!

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