6 Servings 20 min Cook
1 Head, large (about 7" dia) Cabbage
6 Tsp Olive Oil
1 Small Onions
1/2 Medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepper
1 Pepper Scotch Bonnet Pepper
1 Medium (4-1/8" long) Scallions
6 Tsp Thyme
1 Tsp Salt
3 Medium Carrots
12 Tsp Vinegar
6 Tsp Suga
Peel tough outer leaves from cabbage, core the head, and shred cabbage.
Shred carrots (can be in the same bowl)
Cut up onions, bell pepper, green onion and scotch bonnet pepper (discard some most of the seeds unless you want it really spicy).
Heat olive oil in a large skillet over medium high heat; Raise heat to high.
Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often.
Stir thyme, Scotch bonnet pepper and salt into onion mixture.
Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low.
Cook until cabbage has started to soften, about 10 minutes, stirring occasionally.
Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes.
Serve and enjoy!
