Corned Beef and Cabbage (Jamaican)

jamaican-cornedbeefcabbage This quick and easy Corned Beef and Cabbage recipe, Jamaican style, is our go to recipe for busy weeknights. It’s a flavourful and quick traditional recipe.

1 Tbsp. extra-virgin olive oil
½ medium sized cabbage, shredded
1 green bell pepper, chopped
1 yellow onion, chopped
2 cloves garlic, minced
1 (12 oz) tin corned beef
2 Roma tomatoes, chopped
2 sprigs fresh thyme
1 Tbsp. ketchup
½-1 tsp. scotch bonnet pepper sauce (optional)
sea salt
black pepper, freshly ground

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 for about 3-5 minutes, stirring often until softened.

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.

Makes 4 servings.

Cook's Notes: Green cabbage is typically used with this recipe. You could also use savoy cabbage as a substitute.