Jamaican Style Stewed Cabbage And Carrots Food

JAMAICAN CABBAGE

Steps:

• 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.
• 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.

JAMAICAN STEAMED CABBAGE

Steps:

• Melt the coconut oil on medium heat then proceed to sautee the onion, garlic along with the sprigs of thyme until soft and tender.
• Add the cabbage, carrot, bell peppers and scotch bonnet, fold and stir. The pan may seem overcrowded but the cabbage will reduce as it heats through.
• Continue to stir and fold until the cabbage reduces in volume, this should take up to 5 minutes.
• Once reduced, lower the heat and add the water, ready for steaming.
• Cover the skillet with a lid and steam for 15 minutes (10 minutes or less if you want crunchy cabbage).
• Remove the lid and season with the all purpose seasoning, black pepper, butter and salt to taste and stir.
• Serve accordingly and sprinkle the cabbage with additional loose thyme (optional).