
1 medium green cabbage, shredded

1 medium onion, sliced

1 scotch bonnet pepper, chopped (adjust to taste)

2 medium carrots, julienned

2 cloves garlic, minced

1/2 tsp ground allspice

1/2 tsp salt

1/4 tsp black pepper

2 tbsp coconut oil

1 tsp thyme leaves

1/4 cup vegetable broth (or water)