Tangy Pineapple Cabbage is a traditional Jamaican recipe for a classic accompaniment of cabbage cooked with pineapple in a mix of spiced pineapple juice and vinegar. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Tangy Pineapple Cabbage.
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Ingredients:
450g cabbage
4 slices of tinned pineapple, drained and cubed (reserve the liquid)
1 tbsp sugar
3 tbsp white cane vinegar
1 tbsp vegetable oil
1 tsp onion, finely chopped
1/2 tsp freshly-grated orange zest
1/4 tsp ground ginger
1 spring onion, finely chopped
Method:
Cut the cabbage into six wedges. Add the pineapple juice (about 120ml) to a pan and bring to a boil. Place the cabbage and pineapple in the pan along with the remaining ingredients (except the spring onion). Return to a simmer, cover the pan and cook for about 5 minutes, or until the cabbage is crisp-tender.
Turn into a serving dish and sprinkle with the spring onion. Serve immediately.
