Jamaican Cabbage Bliss

Heat the coconut oil in a large pan over medium heat.

Add the sliced onions and minced garlic, sautéing until fragrant and the onions are soft.

Stir in the chopped scotch bonnet pepper and ground allspice, cooking for another 1-2 minutes.

Add the shredded cabbage and julienned carrots to the pan, mixing well to combine.

Season with salt, black pepper, and thyme leaves. Stir everything together until the cabbage begins to wilt.

Pour in the vegetable broth (or water) and cover the pan, allowing the cabbage to steam for about 10-12 minutes until tender.

Remove the lid and stir the cabbage, cooking for an additional 2-3 minutes to evaporate any excess liquid.

Serve hot as a delicious side dish or a light main course.

Preparation time: