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

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel tough outer leaves from cabbage, core the head, and shred cabbage.

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  • 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.

Nutrition Facts

121 calories; protein 3g 6% DV; carbohydrates 19.2g 6% DV; fat 4.8g 7% DV; cholesterolmg; sodium 437mg 18% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2013
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! Read More
(31)

Most helpful critical review

Rating: 3 stars
04/09/2013
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. Read More
(15)
51 Ratings
  • 5 star values: 35
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/04/2013
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! Read More
(31)
Rating: 5 stars
03/17/2015
When I lived in South Florida, I would stop by a Jamaican food truck about 2 times per month. This lady made the best goat curry, jerk chicken, roti. I was especially fond of her cabbage salad. I could taste the ginger and asked her if she used any. She said that was the only way she'd make it and that was why hers was the best! If I asked, she'd throw in some extra chopped habanero for me. It was absolutely fantastic! So now when I make Jamaican cabbage salad, I always add ginger and lots of habanero. Too bad, I moved and found out she'd passed away. I don't even remember her name. RIP Read More
(31)
Rating: 4 stars
06/18/2013
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. Read More
(23)
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Rating: 3 stars
04/08/2013
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. Read More
(15)
Rating: 5 stars
09/15/2013
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! Read More
(5)
Rating: 5 stars
10/29/2015
I used hot sauce instead of the scotch bonnet pepper. It worked great and I had more control over the spice level. I also added some white pepper and a little butter based on the comments of others. This could be used with an oriental meal as well since it has a little bit of a sweet and sour tone. I'll probably add more onion next time. Read More
(3)
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Rating: 5 stars
09/13/2017
I was looking for a recipe that was close to the pickled slaw I get at the local Mexican restaurant. This was pretty close and we enjoyed it. I used a jalapeno since I didn't have a scotch bonnet. It was great on fish tacos. Read More
(2)
Rating: 4 stars
07/26/2016
Finally found a recipe that I like that uses both vegetables I've been trying to incorporate into my meals. I did ad the ginger as one reviewer recommended and it was delicious. Read More
(1)
Rating: 4 stars
12/29/2016
I didn't make any changes and yes i will make it again Read More
(1)