Ingredients
Cabbage1/2
Carrots2 sliced
Plum Tomatoes1 chopped
Onion1 chopped
Garlic4 Cloves Chopped
Spring Onions4 Chopped
Thyme4 sprigs
Scotch Bonnet1/2
Water2 tablespoons
Olive Oil2 tablespoons
Unsalted Butter4 tablespoons
Kosher Salt2 tsp
Black Pepper1 tsp
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Instructions
Add all the ingredients to a large pan over medium heat and cover with a lid.
Cook on medium heat for 10 minutes, stirring occasionally.
After 10 minutes, reduce the heat to low and continue to cook for an additional 5 minutes, until the cabbage is soft and tender.
Remove from the heat and remove the stalks of thyme before serving.
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