Heat the coconut oil in a large skillet or Dutch oven over medium heat. Once melted and hot, add the sliced onion and minced garlic, sautéing for about 3 minutes until they are soft and fragrant.

Stir in the red and yellow bell peppers, julienned carrot, and minced Scotch bonnet pepper. Cook for another 3 minutes, stirring occasionally, until the vegetables begin to soften slightly.

Add the shredded green cabbage to the skillet in batches, tossing gently with the sautéed vegetables to combine. Strip the leaves from the fresh thyme sprigs and scatter them over the cabbage, then season everything with the salt and black pepper.

Pour the vegetable broth around the edges of the pan, then immediately cover the skillet with a tight-fitting lid. Reduce the heat to low and let the cabbage steam for 10 to 12 minutes, or until the cabbage is tender but still retains a slight, pleasant crunch.

Remove the lid and give the steamed cabbage a final toss, letting any excess moisture evaporate for about 1 minute. Transfer the cabbage to a warm serving bowl and serve immediately alongside jerk chicken or rice and peas.