Corned Beef and Cabbage – Jamaican Style
Heat olive oil in a skillet or Dutch pot over medium-high heat. Add onion and green pepper and sauté for about 3-5 minutes. Add garlic and stir for about 1 minute. Add shredded cabbage and stir. Cook…
- Prep
- 11 min
- Cook
- 24 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Heat olive oil in a skillet
Heat olive oil in a skillet or Dutch pot over medium-high heat. Add onion and green pepper and sauté for about 3-5 minutes.
Add garlic and stir for about 1 minute
Add garlic and stir for about 1 minute.
Add shredded cabbage and stir
Add shredded cabbage and stir. Cook for about about 3-5 minutes, stirring often until softened.
Add corned beef, Roma tomatoes, and
Add corned beef, Roma tomatoes, and thyme and stir. Add ketchup and scotch bonnet pepper sauce and stir. Reduce heat and cook on medium for about 3-5 minutes, until the corned beef is heated through. Remove from heat.
Serve with white rice, bread, or on its own
Serve with white rice, bread, or on its own.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 5 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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