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.
Jamaican-style corned beef and cabbage is a quick, savoury skillet dish — tinned corned beef sautéed with cabbage, peppers, tomato and a hit of scotch bonnet and thyme. Speedy, satisfying and full of island flavour, it's brilliant over rice.
Prep 10 min
Cook 15 min
Total 25 min
Easy
- 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.
Tips from the ZestyPlate Kitchen
- Build flavour by softening the onion, pepper and garlic before the corned beef goes in.
- Don't overcook the cabbage — keep a little crunch for texture.
- Add the scotch bonnet to taste; it brings real heat, so go carefully.
- Tinned corned beef is already salty, so taste before adding any extra salt.
Frequently Asked Questions
This uses the tinned, pre-cooked variety, which breaks up easily and soaks up the seasonings.
As spicy as you like — scotch bonnet is fiery, so add a little and taste before adding more.
White rice, rice and peas, fried dumplings, or simply with bread.
