Ingredients
Vegetables
- 1/2 cabbage (sliced, about 4 cups)
- 2 carrots (peeled and sliced)
- 1 Roma tomato (chopped)
- 1 yellow onion (chopped)
- 4 cloves garlic (chopped)
- 4 green onions (chopped)
- 1/2 scotch bonnet pepper (seeds and stem removed and chopped)
Herbs and Seasonings
- 4 sprigs thyme
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
Liquids & Fats
- 2 tablespoons water
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
Instructions
- Prepare Ingredients: Slice the cabbage, peel and slice the carrots, chop the Roma tomato, yellow onion, garlic, and green onions. Remove seeds and stem from the Scotch bonnet pepper then chop it finely. Gather the thyme sprigs.
- Add to Pan: Place all ingredients—cabbage, carrots, tomato, onion, garlic, green onions, thyme, Scotch bonnet pepper, water, olive oil, unsalted butter, salt, and pepper—into a large pan over medium heat. Cover with a lid to trap steam.
- Cook on Medium Heat: Cook the mixture over medium heat for 10 minutes, stirring occasionally to ensure even cooking and prevent sticking.
- Simmer on Low Heat: After 10 minutes, reduce the heat to low and continue cooking for an additional 5 minutes until the cabbage is soft and tender.
- Finish and Serve: Remove the pan from heat. Take out and discard the thyme stalks before serving the steamed cabbage warm.
Notes
- Adjust the amount of Scotch bonnet pepper to control the spiciness.
- Use kosher salt or a seasoning salt of your choice to taste.
- For a richer flavor, ensure to use unsalted butter as specified.
- This dish pairs well with rice, grilled meats, or as a vegetarian main.
- Stir occasionally to prevent the vegetables from sticking or burning.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Caribbean