Melt the coconut oil on medium heat then proceed to sautee the onion, garlic along with the sprigs of thyme until soft and tender.
Add the cabbage, carrot, bell peppers and scotch bonnet, fold and stir. The pan may seem overcrowded but the cabbage will reduce as it heats through.
Continue to stir and fold until the cabbage reduces in volume, this should take up to 5 minutes.
Once reduced, lower the heat and add the water, ready for steaming.
Cover the skillet with a lid and steam for 15 minutes (10 minutes or less if you want crunchy cabbage).
Remove the lid and season with the salt & black pepper to taste and stir in butter.
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