2. Chop the scotch bonnet in half, leave one
half whole
and finely chop the other half.
Fry in the vegetable oil for a few minute then
add the sliced green cabbage.
3. Add the all spice, maple syrup, salt, pepper
and grate in the nutmeg. You can just use
1/2 a
tsp
or ground nutmeg if you can't get whole nutmeg.
4. Cook till the cabbage has softened and is
turning brown.
5. At this point add the butter and stir into
the cabbage.
Leave the butter out for vegan option or use a
vegan
margarine but if your vegetarian
add butter for
a rich
full flavour.