Shred the cabbage into 1/4-inch wide strips and set aside. Dice the red bell pepper into bite-sized pieces. Julienne the carrots into thin matchsticks—this thin cut ensures they cook quickly and evenly with the other vegetables. Slice the green onions, separating the white and light green parts from the darker green tops; keep them separate as the white parts will cook longer. Mince the garlic cloves finely. Slice the red chili pepper thinly, removing seeds if you prefer less heat. Having everything prepped and ready before you start cooking makes the actual cooking process smooth and allows you to focus on building flavor through proper technique.

Heat the olive oil in a large skillet over medium heat until it shimmers. Add the minced garlic and sliced red chili pepper, stirring constantly for about 1 minute until fragrant. This blooming technique releases the essential oils and builds a flavorful foundation for the entire dish. Be careful not to let the garlic brown, as that will make it bitter.

Add the shredded cabbage, julienned carrots, diced red bell pepper, and the white and light green parts of the green onions to the skillet. Stir everything together to coat evenly with the aromatic oil. Cook for about 5 minutes over medium heat, stirring occasionally, until the vegetables begin to soften and the cabbage starts to wilt. I find that this initial cooking without liquid allows the vegetables to caramelize slightly, which deepens their flavor before we add the water.

Season the vegetables with salt and freshly ground black pepper to taste, then sprinkle the dried thyme over the mixture. Pour in 3/4 cup of water and give everything a good stir to combine. The water will help steam the vegetables while allowing them to stay slightly tender-crisp rather than becoming mushy. Cover the skillet with a lid to trap the steam and create the ideal cooking environment.

Increase the heat to medium-high and cook for 10 to 15 minutes, stirring occasionally, until the cabbage and carrots are tender but still have a slight bite to them. You should see most of the liquid absorbed or reduced. Add the reserved dark green parts of the green onions near the end of cooking to keep them fresher and add a brighter flavor. Taste the dish and adjust the seasoning with additional salt and pepper if needed. The vegetables should be soft and well-seasoned with the thyme and chili providing a gentle warmth.