Step 1

Remove outer leaves of cabbage, cut in half, using a knife slice thinly discarding the inner core. Shred or thinly slice the carrot.

Step 2

Heat oil in a large skillet on medium-high heat. Saute onion, garlic, bell pepper, thyme, green onion, and salt

Step 3

Add cabbage and carrots and stir well. Add water or broth and whole Scotch Bonnet pepper.

Step 4

Cover and allow to cook for about 10 minutes stirring occasionally.