Step 1

Using large deep skillet add the coconut oil and bring to medium-high heat.

Step 2

Once the oil is hot add the onion garlic ginger bell pepper and tomato then sauté for 3 minutes.

Step 3

Mix in the cabbage carrot thyme scotch bonnet and allspice and sauté for 3-5 minutes or until the cabbage is cooked but still has some texture and bite.

Step 4

Turn the heat down to low and cover with a lid for 5 minutes and let the cabbage steam.

Step 5

Season with salt and black pepper to taste then remove from the heat and serve warm.