Place oil, red pepper flakes, scallions, garlic, red bell pepper in a large skillet over medium-high heat, stirring occasionally, until garlic is golden, about 3 minutes.

Stir in cabbage, carrots, salt, pepper and sautué for about 2 minutes. Add broth and cook, covered, until cabbage is cooked, about 3 minutes.

Add ground cumin, coconut and cook, uncovered, stirring, until most of the liquid has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.