Ingredients
- Cabbage1/2 head
- Carrots2 sliced
- Plum Tomatoes1 chopped
- Onion1 chopped
- Garlic4 cloves, chopped
- Spring onions4 chopped
- Thyme4 sprigs
- Scotch Bonnet1/2
- Water2 tablespoons
- Olive Oil2 tablespoons
- Unsalted butter4 tablespoons
- Kosher Salt2 teaspoons
- Black Pepper1 teaspoon
Substitutions
- Unsalted butter: substitute with dairy-free butter or coconut oil for a vegan option.
- Kosher Salt: use sea salt or table salt as an alternative.
- Scotch Bonnet: if unavailable, use habanero pepper for similar heat, or omit for a milder version.
Instructions
Combine All Ingredients
7 minIn a large skillet or pan, add all the ingredients: cabbage, carrots, plum tomatoes, onion, garlic, spring onions, thyme, scotch bonnet, water, olive oil, unsalted butter, kosher salt, and black pepper. Stir well to ensure that everything is evenly distributed and coated with the seasonings and fats.
Cover and Cook on Medium Heat
10 minPlace a lid on the pan and set the heat to medium, allowing the mixture to cook for about 10 minutes. Stir occasionally to prevent sticking and ensure even cooking; you should see the vegetables starting to soften and release their moisture.
Reduce Heat and Continue Cooking
5 minAfter the initial 10 minutes, lower the heat to a gentle simmer. Cook for an additional 5 minutes, checking for doneness; the cabbage should be soft and tender, while still retaining some of its vibrant color.
Finish and Serve
2 minOnce cooked, remove the pan from heat and carefully discard the thyme stalks. Serve the dish warm, allowing the flavors to shine through in this colorful and aromatic side.
FAQ
Yes, you can substitute unsalted butter with dairy-free butter or coconut oil to maintain a similar richness.