Recipe Details
Ingredients
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1headcabbage
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2tablespoonsolive oil, or as needed
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1smallonion, thinly sliced
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½chopped green bell pepper
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1green onion, sliced
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1whole Scotch bonnet chile pepper
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2sprigsfresh thyme
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1teaspoonsalt (Optional)
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1cupshredded carrots
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¼cupwhite vinegar
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2tablespoonswhite sugar
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories121 | |
| % 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.
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