You will need:

1 large cabbage

1 scotch bonnet

Half a whole fresh nutmeg

2 tbsp olive oil

Pinch of salt

 

   

Chop the scotch bonnet in half and fry in the olive oil for a minute. Slice the cabbage into cm strips, sprinkle in the grated nutmeg, salt and fry on a medium heat till soft and coloured.

       
             
   
Copyrighted Jim Lock 01/08/2007