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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Jamaican Cabbage Recipe

4.8 stars - based on 19 votes
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This recipe for Jamaican Cabbage is from Sharks: Take A Bite!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 head of cabbage
2 Tbs olive oil
1 onion thinly sliced
1/2 chopped green bell pepper
2 sprigs of thyme
1 whole Scotch bonnet chile pepper
1 tsp salt
1 cup shredded carrots
1/4 C white vinegar
2 Tbs white sugar

Directions:
Directions:
1. 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.

2. 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.

3. 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.

Number Of Servings:
Number Of Servings:
6

 

 

 

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