Caribbean Cabbage Side (Print Version)
# Ingredients:
→ Base
01 -
1 small onion, cut into strips
02 -
3-4 sprigs of thyme, bundled together
03 -
3 garlic cloves, coarsely minced
04 -
2 tablespoons coconut oil
→ Vegetables
05 -
½ a large white cabbage, shredded finely
06 -
1 red bell pepper, thinly sliced
07 -
1 yellow bell pepper, thinly sliced
08 -
1 medium carrot, julienned
09 -
½ scotch bonnet pepper, minced finely (or use ¼ teaspoon chili powder instead)
→ Seasonings
10 -
A pinch of pink salt to your taste
11 -
1 teaspoon ground black pepper
12 -
1 tablespoon plant-based butter
13 -
¼ cup water
14 -
1 teaspoon of mixed seasoning blend
# Instructions:
01 -
Heat the coconut oil on medium. Add the garlic, onion slices, and thyme. Stir occasionally until everything softens.
02 -
Lower the heat, toss in the water, put a lid on the pan, and let it steam gently for 10-15 minutes. For crunchier cabbage, stop at 10 minutes.
03 -
Throw in the shredded cabbage, bell peppers, carrots, and minced scotch bonnet. Stir and toss continuously for about 5 minutes until the cabbage starts to wilt.
04 -
Take the lid off. Sprinkle the seasoning blend, add the black pepper, salt, and stir in the butter. Mix everything thoroughly.
05 -
Serve it hot on a plate. For a bit of flair, you can garnish with a thyme sprig if you’d like.
# Notes:
01 -
Pick a firm cabbage—skip ones like savory or bok choy.
02 -
Eat it as soon as you make it for the freshest taste.
03 -
Freeze leftovers in airtight containers that are freezer-safe.