Jamaican Steam Cabbage

Ingredients

• Cabbage

  Raw

  6 cup, shredded or 420g

• Carrots

  Raw

  1 cup grated or 110g

• Onions

  Raw

  1 small or 70g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Scallions

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

  1 medium or 15g

• Scotch Bonnet Pepper

  Brooks Tropicals

  1 pepper or 100g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Thyme

  Fresh

  2 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Vinegar

  Distilled

  8 tsp or 40g

• Sugar

  White, granulated sugar

  4 tsp or 17g

Directions

1. Peel the tough outer leaves from the cabbage, core the head, and shred the cabbage. Grate 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 white vinegar and sugar. Cook and stir until the cabbage is tender, about 3 more minutes. Serve and enjoy!