Caribbean Cabbage Dish (Print Version)
# Ingredients:
→ Base
01 -
3 garlic cloves, coarsely minced
02 -
3-4 sprigs of thyme bundled together
03 -
2 tablespoons coconut oil
04 -
1 small onion, cut into strips
→ Vegetables
05 -
½ scotch bonnet, chopped super fine (or use ¼ teaspoon chili powder for a milder kick)
06 -
½ of a big white cabbage, thinly shredded
07 -
1 red bell pepper, sliced thin
08 -
1 yellow bell pepper, sliced thin
09 -
1 medium carrot, julienned
→ Seasonings
10 -
A pinch of pink salt—change the amount to suit your taste
11 -
¼ cup water
12 -
1 teaspoon all-purpose seasoning blend
13 -
1 teaspoon black pepper, ground
14 -
1 tablespoon non-dairy butter
# Instructions:
01 -
Heat up the coconut oil on medium. Add onion, garlic, and thyme, and cook while stirring off and on until soft and fragrant.
02 -
Toss in the cabbage, carrot, peppers, and finely chopped scotch bonnet. Stir and flip through for roughly 5 minutes, letting the cabbage shrink and soften a bit.
03 -
Lower the heat, splash in the water, cover the pan, and let it steam for about 15 minutes. If you like it crispier, just go for 10 minutes.
04 -
Take off the lid, sprinkle in the spice mix, stir in the butter, and season everything with black pepper and salt. Combine everything well.
05 -
Plate it up while warm. Throw on a sprig of thyme if you’re feeling fancy.
# Notes:
01 -
Pick dense white cabbage—skip the leafy types like bok choy or savoy.
02 -
Dig in the same day you make it; it’s best fresh.
03 -
Freeze leftovers in airtight freezer containers if you need to.