| Ingredient | Quantity | |
| 1 | Cabbage | 1/2 |
| 2 | Carrots | 2 sliced |
| 3 | Plum Tomatoes | 1 chopped |
| 4 | Onion | 1 chopped |
| 5 | Garlic | 4 Cloves Chopped |
| 6 | Spring Onions | 4 Chopped |
| 7 | Thyme | 4 sprigs |
| 8 | Scotch Bonnet | 1/2 |
| 9 | Water | 2 tablespoons |
| 10 | Olive Oil | 2 tablespoons |
| 11 | Unsalted Butter | 4 tablespoons |
| 12 | Kosher Salt | 2 tsp |
| 13 | Black Pepper | 1 tsp |
Instructions
Add all the ingredients to a large pan over medium heat and cover with a lid. Cook on medium heat for 10 minutes, stirring occasionally. After 10 minutes, reduce the heat to low and continue to cook for an additional 5 minutes, until the cabbage is soft and tender. Remove from the heat and remove the stalks of thyme before serving.