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Ingredients28 m servings 96 cals
Original recipe yields 6 servings
- Melt margarine in a skillet over medium-high heat. Cook and stir onion and bell pepper slices until slightly softened, 3 to 5 minutes. Add cabbage, water, garlic, and thyme; bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender, 8 to 10 minutes.
- Place scotch bonnet chile in the skillet and stir. Add salt and pepper. Simmer 2 or 3 minutes more.
- Cook's Note:
- For a spicier dish, chop the scotch bonnet chile pepper rather than cooking it whole.
Per Serving: 96 calories; 3.9 g fat; 15 g carbohydrates; 3 g protein; 0 mg cholesterol; 97 mg sodium. Full nutrition
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