Jamaican Cabbage

Ingredients

• 1 head cabbage
• 2 tablespoons olive oil, or as needed
• 1 small onion, thinly sliced
• 1/2 chopped green bell pepper
• 1 green onion, sliced
• 2 sprigs fresh thyme
• 1 whole Scotch bonnet chile pepper
• 1 teaspoon salt (optional)
• 1 cup shredded carrots
• 1/4 cup white vinegar
• 2 tablespoons white sugar

Directions

Peel tough outer leaves from cabbage, core the head, and shred cabbage.

Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.

Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.