- Dish type
- Side dish
- Vegetable side dishes
My interpretation of a spicy Caribbean dish served at a fab Jamaican restaurant near my home. I like to serve this with jerk chicken, Jamaican rice and peas, fried plantain and cornbread.
6 people made this
- 120ml water
- 1/2 medium cabbage, cored and cut into wedges
- 1 ear sweetcorn
- 110g butter, melted
- 2 tablespoons dry vermouth or white wine
- 1/2 teaspoon minced shallots
- 2 large cloves garlic, minced
- salt and black pepper to taste
- crushed red chilli flakes to taste
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Pour the water into a large saucepan. Separate cabbage into leaves, and place in a steamer basket. Set the basket into the pan with the water. Bring to the boil over medium heat, and place the ear of sweetcorn over the cabbage. Cover and steam for 15 to 20 minutes, or until sweetcorn is tender. Remove the basket from the pan, and cool slightly.
- Cut the ear of sweetcorn into four pieces and place them in a serving bowl with the cabbage. Combine the butter, vermouth, shallots, garlic, salt, pepper and red chilli flakes; pour over the cabbage, and stir to coat evenly. Separate the salad onto four plates, and garnish each one with a piece of the sweetcorn.
Reviews & ratingsAverage global rating:(5)
Reviews in English (4)
I used frozen corn, so the presentation wasn't what it should have been. I had been concerned about the wine with the cabbage and corn, but the taste was very mild. I did not use any butter, and it still tasted good!-24 Feb 2009