Servings: 4 | Preparation time: 10 minutes | Cooking time: 20 minutes
Ingredients
- 2 tablespoons British Class coconut oil (28g)
- 1 small onion, sliced
- 3 garlic cloves, chopped
- 3–4 sprigs fresh thyme, tied together
- ½ head of a very large white cabbage, sliced
- 1 medium carrot, julienned
- 1 green bell pepper, sliced finely
- ½ scotch bonnet, minced (or ¼ teaspoon chili powder)
- ¼ cup water (60ml)
- 1 teaspoon Cool Runnings all purpose seasoning (2g)
- 1 tablespoon butter (14g)
- Black pepper and salt, to taste
Directions
1. Melt the coconut oil over medium heat in a large skillet. Add onion, garlic, and thyme sprigs, sautéing until soft and fragrant.
2. Add the cabbage, carrot, green bell pepper, and scotch bonnet. Fold and stir together. The pan may seem overcrowded, but the cabbage will reduce as it cooks.
3. Continue stirring and folding for about 5 minutes until the cabbage softens and reduces in volume.
4. Lower the heat and add the water for steaming. Cover the skillet with a lid and steam for 15 minutes (or 10 minutes if you prefer your cabbage with a firmer bite).
5. Remove the lid and season with all purpose seasoning, black pepper, and salt to taste. Stir to combine.
6. Serve warm and optionally sprinkle with extra loose thyme for garnish.