Recipe byThe ZestyPlate Kitchen
A quick Jamaican-style skillet of tinned corned beef with cabbage, peppers, thyme and scotch bonnet. Fast and full of flavour.
This is a fast, savoury skillet supper: tinned corned beef fried up with cabbage, peppers, tomato and a hit of scotch bonnet and thyme. It comes together in minutes and tastes properly of the islands. Spoon it over rice and you have dinner.
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Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 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
Nutrition (per serving)
255
kcal
15g
Protein
13g
Carbs
16g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the olive oil in a skillet or Dutch pot over medium-high heat. Add the onion and green pepper and cook for about 3 to 5 minutes.
- Stir in the garlic and cook for about a minute.
- Add the shredded cabbage, stir it through, and cook for about 3 to 5 minutes until it softens a little.
- Add the corned beef, tomatoes and thyme, stir, then add the ketchup and a little scotch bonnet pepper sauce. Turn the heat down to medium and cook for about 3 to 5 minutes, until the corned beef is heated through, then take it off the heat.
- Serve with white rice, bread, or on its own.
Tips from the ZestyPlate Kitchen
- Soften the onion, pepper and garlic first so there's a base of flavour before the corned beef joins them.
- Pull the cabbage off the heat while it still has some crunch rather than letting it go soft.
- Add the scotch bonnet bit by bit, as it brings real heat and it's easy to overdo.
- Tinned corned beef is salty already, so taste the pan before reaching for the salt.
Frequently Asked Questions
The tinned, pre-cooked kind. It breaks apart easily in the pan and drinks up the seasonings as it cooks.
That's up to you. Scotch bonnet is fierce, so start with a little, taste, and add more only if you want it.
White rice, rice and peas, fried dumplings, or just some bread to mop the plate.
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