About this recipe: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.
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
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Method Prep: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.