Prepare your vegetables by thoroughly washing them, then coring and shredding the cabbage, julienning the carrot, and thinly slicing the onion and bell pepper.

Heat the coconut oil in a large skillet, dutch oven, or wok over medium heat until completely melted and shimmering.

Add the sliced onion, garlic, and red bell pepper to the skillet, sautéing for about 2 to 3 minutes until the onions become soft, fragrant, and translucent.

Stir in the shredded cabbage and julienned carrots, tossing everything together well to ensure the vegetables are coated in the infused coconut oil.

Nestle the fresh thyme sprigs, ground allspice, and the whole, uncut scotch bonnet pepper into the cabbage mixture. Pour in the vegetable broth or water, then immediately cover the skillet with a tight-fitting lid.

Reduce the heat to medium-low and let the vegetables steam for 8 to 10 minutes. Stir the mixture occasionally to ensure even cooking, checking that the cabbage becomes tender but still retains a pleasant slight crunch.

Remove the skillet from the heat and carefully fish out and discard the thyme stems and the whole scotch bonnet pepper. Season the dish with salt and black pepper to taste, and serve warm as a vibrant, healthy side dish.