All of Us


All of Us


Half & Half


Living By Design 204 Food Images

Source: Living By Design / CLEO TV

Serve with grilled lobster tails smothered in a jerk cognac sauce and your favorite rice and peas for a full delicious Caribbean meal.


  • Olive oil
  • ½ head small purple cabbage, cut into small strips
  • ½ head small green cabbage, cut into small strips
  • 2 teaspoons minced garlic
  • 2 green onions, sliced
  • 4 mini bell peppers, thinly sliced
  • Salt to taste
  • Pepper
  • ½ cup of your favorite Jerk Sauce
  • Splash of Cognac


Turn the grill on until it reaches 350 degrees. Heat a large cast-iron pan with olive oil, and once it gets hot, add the cabbage. Saute the cabbage for a couple of minutes, and then add the garlic. The garlic will coat the cabbage nicely if you put it in afterward. Then add the green onions and peppers, and toss with your tongs to combine everything. Season the cabbage mixture with salt and pepper and continue to cook down and braise. Mix the jerk sauce and Cognac and set aside. Once the cabbage has wilted and is nearly finished, add the jerk Cognac sauce stirring to combine. Shut the lid of the grill and braise for about 3 more minutes. The cabbage will be finished cooking when the alcohol has evaporated, and the cabbage is caramelized and tender. Serve with the Grilled Lobster Tails and Jerk Cognac Sauce and your favorite Rice and Peas.