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West Indies Soul Caribbean Cabbage




Source of Recipe


Chef Sharon Noel


List of Ingredients




1 small cabbage
1 small boc choy or Chinese cabbage
2 carrots
1 onion
1 red pepper
1 green pepper
1 bunch of green onions
4 stalks of celery
1/2 tablespoon Goldenray butter
1 tablespoon of margarine
1/2 teaspoon of salt
1/4 teaspoon white pepper
1 tablespoon of Adobo (by Goya)
1 pack of Sazon (by Goya)


Recipe



Prepare vegetables by washing and chopping. Chop boc choy and cabbage. Set them aside. Then slice carrots and onions thin, slice red peppers, green peppers and celery, also chop green onions.

Place medium skillet on stove to heat. Place margarine and Goldenray butter in skillet to melt.

When melted stir then add sliced vegetables and stir in for a few seconds to mix vegetables together. Add salt, Adozo, Sazon and white pepper.


Cook for 2 minutes then add chopped cabbage and boc choy to vegetables. While cooking stir constantly for 2-3 minutes, then remove from heat.

Serve as a vegetarian meal or as a side dish vegetable.