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• 1/2 Cabbage
• 2 sliced Carrots
• 1 chopped Plum Tomatoes
• 1 chopped Onion
• 4 Cloves Chopped Garlic
• 4 Chopped Spring Onions
• 4 sprigs Thyme
• 1/2 Scotch Bonnet
• 2 tablespoons Water
• 2 tablespoons Olive Oil
• 4 tablespoons Unsalted Butter
• 2 tsp Kosher Salt
• 1 tsp Black Pepper

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.