INGREDIENTS

1 small green cabbage – about 500-600g (shredded)
3 large carrots – about 500g (grated)
sea salt
black peppercorns
olive oil
½ cup of water

METHOD

In a large pot place shredded cabbage, grated carrots and water. Heat covered over medium fire stirring from time to time, until vegetables are witted. Remove excess water if necessary, season with olive oil,  salt and lots of freshly cracked pepper.

Serve 6-8 people as a side dish.

• If you can steam vegetables in proper steamer… My microweave box for steaming was not big enough and I did not get real steamer yet so I had to steam vegetables this way.
• During our holidays in Jamaica this was the salad that almost always accompanied jerk chicken.