Step 2

Put the olive oil, butter and water into a large pan over medium heat and let the butter melt into the oil.

Step 3

Add the cabbage, carrots, tomato, onion, garlic, scallions, thyme sprigs and Scotch bonnet, season with the salt and black pepper, and put the lid on.

Step 4

Cook covered for 10 minutes, lifting the lid every few minutes to stir so the layer at the bottom does not catch.

Step 5

Turn the heat to low and give it another 5 minutes, until the cabbage is tender but still holds its shape. Pull out the thyme stalks and the Scotch bonnet before serving.