Jamaican Side recipe.
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.