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Jamaican Cabbage
September 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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