Jamaican Cabbage Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 12, 2014
it could of used more seasoning but it was good
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Photo by Kathy Rodriguez

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: 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!
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Cooking Level: Expert

Home Town: Whitehouse Station, New Jersey, USA
Living In: Phillipsburg, New Jersey, USA

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Reviewed: Sep. 8, 2013
I enjoyed it although it was a little too sweet because I did not include enough cabbage. Will definitely make again
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Reviewed: 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.
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Reviewed: Apr. 8, 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.
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Photo by sueb
Reviewed: Apr. 4, 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!
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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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