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.
Recipes
- 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