Ingredients

• 1 head cabbage
• 2 tablespoons olive oil , or as needed
• 1 small onion , thinly sliced
• 0.5 choppeds green bell pepper
• 1 green onion , sliced
• 1 whole Scotch bonnet chile pepper
• 2 sprigs fresh thyme
• 1 teaspoon salt , Optional
• 1 cup shredded carrots
• 0.25 cups white vinegar
• 2 tablespoons white sugar

Instructions

1. 1 Peel tough outer leaves from cabbage. Core the head and shred cabbage; set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat; add onion, bell pepper, and green onion. Cook and stir vegetables until softened, about 5 minutes. Mix in Scotch bonnet pepper, thyme, and salt.
3. 3 Stir cabbage and carrots into onion mixture until thoroughly combined. Cover the skillet and reduce heat to medium-low; cook, stirring occasionally, until cabbage starts to soften, about 10 minutes.
4. 4 Stir in vinegar and sugar. Cook, uncovered, stirring occasionally, until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme before serving.

Nutrition per serving