Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced yellow onion and minced garlic, sautéing until the onions become soft and translucent, about 3 to 4 minutes.

Stir in the minced Scotch bonnet pepper, fresh thyme sprigs, and ground allspice. Cook the mixture for another 1 minute until the herbs and spices become highly fragrant.

Add the julienned carrots and sliced red bell pepper to the skillet. Toss the vegetables continuously for about 2 minutes to slightly soften them and mix the flavors before adding the cabbage.

Gradually add the thinly sliced green cabbage to the pot, stirring well to coat the leaves in the seasoned oil. Pour in the vegetable broth, then cover the skillet with a tight-fitting lid to trap the steam.

Reduce the heat to medium-low and let the cabbage steam for 8 to 10 minutes, stirring occasionally. The cabbage is done when it is wilted and tender, but still retains a slight, pleasant crunch.

Remove the lid, discard the bare thyme stems, and season the dish with kosher salt and black pepper to taste. Serve hot alongside jerk chicken, stewed beef, or a hearty portion of rice and peas.