Jamaican Corned Beef and Cabbage
Savoury tinned corned beef quickly sautéed with shredded cabbage, peppers and a punch of scotch bonnet.
Ingredients
1 tbsp olive oil500ml
½ white cabbage, finely shredded1 head
1 green pepper, chopped1 pcs
1 brown onion, chopped1 pack
2 cloves garlic, minced3 pack
340g tinned corned beef340g
2 plum tomatoes, chopped6 pack
2 sprigs fresh thyme20g
1 tbsp tomato ketchup460g
Pinch of salt350g
Pinch of ground black pepper50g
Method
- 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.
Cost to cook
3
serves 3 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £4.83 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£7.82 est. · serves 3