½ head cabbage, medium, washed
1 carrot, medium, washed
2 tsp olive oil, or coconut oil
½ onion, medium, chopped
2 garlic cloves, minced
¼ red bell pepper, chopped
2 fresh thyme sprigs, or ¼ tsp dried thyme
2 green onions
½ tsp salt
¼ cup water, or vegetable broth
1 Scotch Bonnet pepper, whole
Remove outer leaves of cabbage, cut in half, using a knife slice thinly discarding the inner core. Shred or thinly slice the carrot.
Heat oil in a large skillet on medium-high heat. Saute onion, garlic, bell pepper, thyme, green onion, and salt.
Add cabbage and carrots and stir well. Add water or broth and whole Scotch Bonnet pepper.
Cover and allow to cook for about 10 minutes stirring occasionally.
Serve and enjoy.
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