Description
A vibrant Jamaican cabbage dish cooked with fresh vegetables, thyme, and gentle heat for a quick vegan Caribbean side.
Ingredients
Scale
- 1 head green cabbage, thinly sliced
- 1 medium carrot, shredded
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 teaspoon fresh thyme
- 2 scallions, sliced
- Salt to taste
- 1 cup water or vegetable broth
- 1 Scotch bonnet pepper, whole
Instructions
- Remove outer cabbage leaves, halve, core, and thinly slice.
- Shred or slice the carrot and prepare remaining vegetables.
- Heat oil in a skillet over medium-high heat.
- Sauté onion, garlic, bell pepper, thyme, scallions, and salt for 2 to 3 minutes.
- Add cabbage and carrot and stir well.
- Pour in water or broth and add Scotch bonnet pepper.
- Cover and cook about 10 minutes until tender yet vibrant.
Notes
- Keep the Scotch bonnet whole for mild heat.
- Finish with fresh lime juice if desired.
- Leftovers store well for three days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 4
- Sodium: 150
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 2
- Cholesterol: 0