Ingredients
Scale
- 1 medium green cabbage, shredded
- 2 medium carrots, julienned
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 Scotch bonnet pepper, finely chopped (deseeded)
- 1 sprig fresh thyme or ½ tsp dried
- 1 tsp ground allspice
- 1 tsp sea salt
- ½ tsp black pepper
- 3 tbsp vegetable or coconut oil
- ¼ cup water
Instructions
- Prep all vegetables: shred cabbage, julienne carrots, slice onion, mince garlic, and finely chop Scotch bonnet.
- Heat oil in a large sauté pan over medium-high heat. Add onion and sauté for 2 minutes. Stir in garlic, thyme, and Scotch bonnet; cook 2–3 minutes more.
- Add carrots and stir-fry for 3 minutes.
- Add cabbage in batches, stirring as it wilts. Add allspice, salt, and pepper; mix well.
- Pour in water, cover, reduce heat, and simmer for 5 minutes.
- Uncover and stir-fry 3–4 minutes more until moisture evaporates. Adjust seasoning and serve warm.