Caribbean Cabbage In Wine Sauce Recipes
JAMAICAN CABBAGE
Great Jamaican-style cabbage. Great with jerk chicken or pork.
Provided by NewBerry
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 19.2 g, Fat 4.8 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 437 mg, Sugar 12.1 g
CARIBBEAN CABBAGE IN WINE SAUCE
My interpretation of a spicy Caribbean side dish served at a legendary Jamaican restaurant in my town. I like to serve this with a full Caribbean-style meal of Jerk Chicken, Jamaican Rice and Peas, Fried Plantain and cornbread.
Provided by Mitra Made This
Categories Corn Side Dishes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Pour the water into a large pot. Separate cabbage into leaves, and place in a steamer basket. Set the basket into the pot with the water. Bring to a boil over medium heat, and place the ear of corn over the cabbage. Cover, and steam for 15 to 20 minutes, or until corn is tender. Remove the basket from the pot, and cool slightly.
- Cut the ear of corn into four pieces and place them in a serving bowl with the cabbage. Combine the butter, vermouth, shallots, garlic, salt, pepper and red pepper flakes; pour over the cabbage, and stir to coat evenly. Separate the salad onto four plates, and garnish each one with a piece of the corn.
Nutrition Facts : Calories 278.6 calories, Carbohydrate 15.3 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 14.7 g, Sodium 190.4 mg, Sugar 5.4 g
CARIBBEAN CABBAGE IN WINE SAUCE
My interpretation of a spicy Caribbean side dish served at a legendary Jamaican restaurant in my town. I like to serve this with a full Caribbean-style meal of Jerk Chicken, Jamaican Rice and Peas, Fried Plantain and cornbread.
Provided by Mitra Made This
Categories Corn Side Dishes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Pour the water into a large pot. Separate cabbage into leaves, and place in a steamer basket. Set the basket into the pot with the water. Bring to a boil over medium heat, and place the ear of corn over the cabbage. Cover, and steam for 15 to 20 minutes, or until corn is tender. Remove the basket from the pot, and cool slightly.
- Cut the ear of corn into four pieces and place them in a serving bowl with the cabbage. Combine the butter, vermouth, shallots, garlic, salt, pepper and red pepper flakes; pour over the cabbage, and stir to coat evenly. Separate the salad onto four plates, and garnish each one with a piece of the corn.
Nutrition Facts : Calories 278.6 calories, Carbohydrate 15.3 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 14.7 g, Sodium 190.4 mg, Sugar 5.4 g
CARIBBEAN CABBAGE IN WINE SAUCE
My interpretation of a spicy Caribbean side dish served at a legendary Jamaican restaurant in my town. I like to serve this with a full Caribbean-style meal of Jerk Chicken, Jamaican Rice and Peas, Fried Plantain and cornbread.
Provided by Mitra Made This
Categories Corn Side Dishes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Pour the water into a large pot. Separate cabbage into leaves, and place in a steamer basket. Set the basket into the pot with the water. Bring to a boil over medium heat, and place the ear of corn over the cabbage. Cover, and steam for 15 to 20 minutes, or until corn is tender. Remove the basket from the pot, and cool slightly.
- Cut the ear of corn into four pieces and place them in a serving bowl with the cabbage. Combine the butter, vermouth, shallots, garlic, salt, pepper and red pepper flakes; pour over the cabbage, and stir to coat evenly. Separate the salad onto four plates, and garnish each one with a piece of the corn.
Nutrition Facts : Calories 278.6 calories, Carbohydrate 15.3 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 14.7 g, Sodium 190.4 mg, Sugar 5.4 g
CARIBBEAN CABBAGE IN WINE SAUCE
My interpretation of a spicy Caribbean side dish served at a legendary Jamaican restaurant in my town. I like to serve this with a full Caribbean-style meal of Jerk Chicken, Jamaican Rice and Peas, Fried Plantain and cornbread.
Provided by Mitra Made This
Categories Corn Side Dishes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Pour the water into a large pot. Separate cabbage into leaves, and place in a steamer basket. Set the basket into the pot with the water. Bring to a boil over medium heat, and place the ear of corn over the cabbage. Cover, and steam for 15 to 20 minutes, or until corn is tender. Remove the basket from the pot, and cool slightly.
- Cut the ear of corn into four pieces and place them in a serving bowl with the cabbage. Combine the butter, vermouth, shallots, garlic, salt, pepper and red pepper flakes; pour over the cabbage, and stir to coat evenly. Separate the salad onto four plates, and garnish each one with a piece of the corn.
Nutrition Facts : Calories 278.6 calories, Carbohydrate 15.3 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 14.7 g, Sodium 190.4 mg, Sugar 5.4 g
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