Ingredients
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1 head cabbage
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2 tablespoons olive oil, or as needed
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1 small onion, thinly sliced
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½ chopped green bell pepper
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1 green onion, sliced
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1 whole Scotch bonnet chile pepper
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2 sprigs fresh thyme
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1 teaspoon salt (Optional)
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1 cup shredded carrots
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¼ cup white vinegar
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2 tablespoons white sugar
Directions
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Peel tough outer leaves from cabbage. Core the head and shred cabbage; set aside.
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Heat olive oil in a large skillet over medium-high heat; add onion, bell pepper, and green onion. Cook and stir vegetables until softened, about 5 minutes. Mix in Scotch bonnet pepper, thyme, and salt.
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Stir cabbage and carrots into onion mixture until thoroughly combined. Cover the skillet and reduce heat to medium-low. Cook, stirring occasionally, until cabbage starts to soften, about 10 minutes.
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Stir in vinegar and sugar. Cook, uncovered, stirring occasionally, until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme before serving.
Nutrition Facts (per serving)
| 121 | Calories |
| 5g | Fat |
| 19g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 121 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 4% |
| Sodium 437mg | 19% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 6g | 21% |
| Total Sugars 12g | |
| Protein 3g | 6% |
| Vitamin C 83mg | 92% |
| Calcium 91mg | 7% |
| Iron 1mg | 6% |
| Potassium 438mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
