Corned Beef and Cabbage – Jamaican Style
Corned beef, cabbage and thyme in a quick island skillet — Kingston's pantry comfort.
- Total
- 35 min
- Serves
- 4
Corned beef the Jamaican way: tinned corned beef sautéed with cabbage, peppers, onion, garlic, thyme and tomatoes, with a touch of ketchup pulling it sweet-savory. It's island pantry cooking — fast, thrifty and full of flavor — best over rice or with fried dumplings. Comfort food with a Kingston accent.
Ingredients
- 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
Instructions
- 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 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.
Nutrition (per serving)
- Calories
- 350
- Protein
- 25 g
- Fat
- 20 g
- Carbs
- 20 g
Adapted from myforkinglife.com. Rewritten and re-photographed by MealIdeas.
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