Jamaican Cabbage

Peel tough outer leaves from cabbage. Core the head and shred cabbage; set aside.

Heat olive oil in a large skillet over medium-high heat; add onion, bell pepper, and green onion. Cook and stir vegetables until softened, about 5 minutes. Mix in Scotch bonnet pepper, thyme, and salt.

Stir cabbage and carrots into onion mixture until thoroughly combined. Cover the skillet and reduce heat to medium-low. Cook, stirring occasionally, until cabbage starts to soften, about 10 minutes.

Stir in vinegar and sugar. Cook, uncovered, stirring occasionally, until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme before serving.