Jamaican Cabbage Recipe - Allrecipes.com
Jamaican Cabbage Recipe
  • READY IN 40 mins

Jamaican Cabbage

Recipe by  

"Great Jamaican-style cabbage. Great with jerk chicken or pork."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Peel tough outer leaves from cabbage, core the head, and shred cabbage.
  2. 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.
  3. 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. 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2013

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!

 
Most Helpful Critical Review
Apr 08, 2013

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.

 

8 Ratings

Jun 18, 2013

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.

 
Sep 15, 2013

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!

 
Sep 08, 2013

I enjoyed it although it was a little too sweet because I did not include enough cabbage. Will definitely make again

 
Dec 03, 2014

I was skeptical looking at the ingredients... But, I substituted 6 packets of Sweet 'N Low for the sugar (equal sweetness according to Sweet 'N Low)... I love heat, so subbed a serrano pepper sans seeds for the bell. And left in the thyme and habanero (same difference as Scotch Bonnet I'm told) but removed seeds and diced into small pieces. No carrots available, but just made this spicier... The combination of Sweet and Heat was awesome :)

 
Apr 12, 2014

it could of used more seasoning but it was good

 

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Nutrition

  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 437 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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