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 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.
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.
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!
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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