Nourishing Body, Mind, & Spirit

Jamaican Cabbage Piri Piri

Servings: 8

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Total Time: 1 Hour

Equipment Needed:

Measuring Utensils, Knife, Pot

Ingredients:

Roux-

• 4-8 Tablespoons    Soy Butter

• 1 teaspoon            Sea Salt (OR) Pink Himalayan Salt

• 2 Tablespoons       Jamaican Jerk Seasoning, dried (look for ones without MSG)

• 1 Tablespoon         Curry      (1 T Coriander, 1 1/2 t Cardamom, 1 1/2 t Cumin, 1 1/2 t Turmeric, 2 t Paprika)

• 1 Tablespoon         Garlic, minced

• 5-6                          Garlic cloves, whole, tops and bottom removed

• 2-3                          Carrots, rondelle (in discs)

Remaining Ingredients-

• 1/2                          Red Bell Pepper, sliced

• 1/2                          Orange Bell Pepper, sliced

• 1                             Cabbage, cut into medium pieces

• 6                             Corn on the Cob, minis, cut into 3 sections (you may have to soften them in hot water if from the freezer)

• 1                              Piri Piri Pepper (OR) Jalapeno, rondelle (opt)

Directions:

1. Put Soy Butter in pan large pan on low heat while cutting ingredients.

2. When done cutting, add all seasonings including garlic cloves. Turn heat to medium allowing the roux to bubble, about 5 minutes. At this point the aroma should be wafted up your nose.

3. Add the cabbage to the skillet in increments (shows it is tender), as cabbage is reduced as it cooks.

4. Add remaining ingredients except the corn, cook 5 minutes, stirring constantly so that the roux is covered.

5. Add the corn and cook an additional 15 minutes, then serve hot.