Corned Beef and Cabbage – Jamaican Style
A hearty Jamaican-style skillet dish combining tender corned beef with sautéed cabbage, fresh tomatoes, and aromatic thyme. Quick to prepare and full of bold flavour, it pairs perfectly with white rice or crusty bread.
Ingredients
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Corned Beef⚖ 354.9 g 💧 354.9 ml 🥛 1½ cup
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Olive Oil⚖ 13.6 g 💧 14.8 ml 🥄 1 tbsp
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Cabbage⚖ 300 g ⅓ pcs
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Onion⚖ 150 g 🧅 1 pcs
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Plum Tomatoes⚖ 260 g None
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Green Pepper⚖ 150 g 🫑 1 pcs
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Tomato Ketchup⚖ 15.5 g 💧 14.8 ml 🥄 1 tbsp
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Garlic⚖ 10 g 🧄 2 pcs
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Pepper⚖ 1 g 1 pcs
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Thyme⚖ 2 g 💧 4 ml 🥄 ¾ tsp
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Salt⚖ 3 g 💧 2.5 ml 🥄 ½ tsp
Total nutrition
1162 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 15 ml of olive oil in a skillet or Dutch pot over medium-high heat. Add the chopped onion and green pepper and sauté for 3–5 minutes until softened and lightly golden.
- Add the minced garlic and stir for about 1 minute until fragrant.
- Add the shredded cabbage and stir to combine. Cook for 3–5 minutes, stirring often, until the cabbage is tender.
- Add the corned beef (340 g), chopped plum tomatoes, and thyme sprigs, stirring everything together. Stir in 15 ml of tomato ketchup and season with salt and pepper to taste. Reduce the heat to medium and cook for a further 3–5 minutes until the corned beef is heated through. Remove from heat.
- Serve with white rice, bread, or on its own.
Source:
TheMealDB
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