Ingredients

Instructions

1. 1

   Heat the coconut oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the sliced onion, carrots, and red bell pepper to the pot. Sauté for about 5 minutes until the vegetables begin to soften.

3. 3

   Stir in the minced garlic and fresh thyme sprigs, cooking for another minute until fragrant.

4. 4

   Add the shredded cabbage to the pot and toss well to combine with the sautéed vegetables.

5. 5

   Pour in the coconut milk and place the whole Scotch bonnet pepper on top (do not slice or burst it if you only want the aroma without the intense heat).

6. 6

   Cover the pot with a tight-fitting lid and reduce the heat to low.

7. 7

   Steam for 10 to 15 minutes, stirring once halfway through, until the cabbage is tender but still retains a slight crunch.

8. 8

   Remove the Scotch bonnet pepper and thyme stems. Season with salt and black pepper to taste before serving.