A quick Jamaican-style corned beef and cabbage — tinned corned beef sautéed with cabbage, peppers, thyme and scotch bonnet. A speedy, flavour-packed weeknight meal.
- 1 tablespoon Olive Oil
- 1/2 Cabbage
- 1 chopped Green Pepper
- 1 chopped Onion
- 2 cloves minced Garlic
- 12 ounces Corned Beef
- 2 chopped Plum Tomatoes
- 2 sprigs Thyme
- 1 tablespoon Tomato Ketchup
- To taste Salt
- To taste Pepper
Video
Preparation
- Heat the olive oil in a skillet or Dutch pot over medium-high heat. Add the onion and green pepper and sauté for about 3–5 minutes.
- Add the garlic and stir for about 1 minute.
- Add the shredded cabbage and stir, cooking for about 3–5 minutes until softened.
- Add the corned beef, tomatoes and thyme and stir, then add the ketchup and a little scotch bonnet pepper sauce. Reduce the heat and cook on medium for about 3–5 minutes, until the corned beef is heated through, then remove from the heat.
- Serve with white rice, bread, or on its own.
