A vibrant and flavorful dish inspired by Caribbean cuisine, featuring steamed cabbage, carrots, and peppers.
Heat a drizzle of oil in a large skillet over medium heat.
Using a non-stick skillet can help reduce the amount of oil needed.
Add the chopped onion and bell pepper to the skillet and sauté until softened.
Stir frequently to prevent the vegetables from sticking or burning.
Stir in the minced garlic and cook for an additional minute.
Garlic can burn quickly, so keep an eye on it and stir constantly.
Add the sliced carrots and cabbage to the skillet, mixing well.
Cut the vegetables into uniform sizes for even cooking.
Sprinkle in the allspice, salt, and pepper, and mix to combine.
Adjust the seasoning to your taste preference.
Pour in the water and place the scotch bonnet pepper on top. Cover the skillet with a lid.
The scotch bonnet pepper adds heat, so use sparingly if you prefer a milder dish.
Steam the vegetables until they are tender but still crisp, about 5-7 minutes.
Check the vegetables occasionally to ensure they don't overcook.
Remove from heat, discard the scotch bonnet pepper, and serve warm.
Garnish with fresh herbs like parsley or cilantro for added flavor.
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