Recipe by NewBerry
"Great Jamaican-style cabbage. Great with jerk chicken or pork."
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olive oil, or as needed
onion, thinly sliced
chopped green bell pepper
green onion, sliced
whole Scotch bonnet chile pepper
1 T honey subbed for the sugar. At first, I didn't care for the hot and sweet together, but I ended up liking it! Great flavor!
I subbed a habenero pepper for the Scotch bonnet pepper, as I couldn't find one in my local grocery store. The texture was nice, but the flavor was kind of bland. We added Sriracha sauce for an extra kick.
I will put in more black pepper next time, and I also left the diced peppers in the cabbage. I added some butter as well. It went great with the jamaican rice and Jerk chicken, and Cuban black beans.
Because half my family thinks ketchup is too spicy, I had to do this in stages. I prepared it without the Scotch bonnet and the, when the cabbage was almost done, I transferred half to a second pan. As there would not have been time to infuse the cabbage with hot pepper flavor (I used habanero because I couldn't find Scotch bonnet), I seeded the pepper, cut it in quarters, and added them to the second pan. I removed the pepper before serving. I ate the part that had cooked with the habanero, of course, and it was absolutely perfect!
it could of used more seasoning but it was good
I enjoyed it although it was a little too sweet because I did not include enough cabbage. Will definitely make again
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 43
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