Jamaican Corn Beef and Cabbage

Ingredients

• 1 lb Cabbage (white or green, dense head, chopped roughly)
• 1 piece Carrot (thinly sliced)
• 0.5 cup Sweet Pepper (diced (any color bell pepper))
• 1 piece Scotch Bonnet Pepper (sliced, seeds removed for less heat)
• 2 stalks Scallion (both white and green parts, chopped)
• 2 cloves Garlic (minced)
• 0.5 piece Onion (sliced)
• 12 oz Canned Corn Beef (drained and cut into bite‑size pieces)
• 2 tbsp Vegetable Oil (for sautéing)
• 0.5 tsp Salt (light seasoning)
• 0.25 tsp Black Pepper (ground)
• 2 tbsp Water (add only if cabbage releases little liquid)

Instructions

1. Prepare Vegetables

   Roughly chop the cabbage, slice the carrot thin, dice the sweet pepper, slice the onion, chop the scallions, mince the garlic, and slice the scotch bonnet, removing most seeds.

   Time: PT10M

2. Heat Oil

   Add 2 tbsp vegetable oil to the pot and heat over medium heat until shimmering.

   Time: PT2M

3. Sauté Aromatics

   Add minced garlic, sliced onion, and chopped scallions. Stir continuously until fragrant and the onion becomes translucent.

   Time: PT3M

4. Add Sweet Pepper and Carrot

   Stir in the diced sweet pepper and thin carrot slices. Cook for about two minutes.

   Time: PT2M

5. Cook Cabbage

   Add the chopped cabbage to the pot. Sauté, stirring occasionally, until the cabbage is mostly wilted. Watch the liquid it releases.

   Time: PT8M

6. Season Lightly

   Season the vegetables with ½ tsp salt and ¼ tsp black pepper. If the pot looks dry, add 1–2 tbsp water to create steam.

   Time: PT1M

7. Add Scotch Bonnet

   Stir in the sliced scotch bonnet pepper and cook for about one minute to release its aroma.

   Time: PT1M

8. Incorporate Corn Beef

   Add the drained canned corn beef, breaking it into bite‑size pieces. Stir and cook just until heated through; avoid overcooking.

   Time: PT3M

9. Final Taste Check & Serve

   Taste the dish, adjust salt or pepper if needed, then serve hot with boiled yam, green banana, or oats dumplings.

   Time: PT1M

Nutrition Facts

Calories

310

Protein

18 g

Carbohydrates

16 g

Fat

21 g

Fiber

5 g

Ingredient Substitutions

• Instead of Cabbage: Savoy cabbage, Napa cabbage
• Instead of Carrot: Parsnip, Daikon radish
• Instead of Sweet Pepper: Any bell pepper
• Instead of Scotch Bonnet Pepper: Habanero pepper
• Instead of Scallion: Green onion
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Onion: Shallot
• Instead of Canned Corn Beef: Canned corned beef (same)
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Pot or Deep Skillet
• Chef's Knife
• Cutting Board
• Wooden Spoon or Spatula
• Can Opener
• Measuring Spoons (optional)
• Measuring Cups (optional)

Critical Steps — Do Not Skip

• Do not add extra water unless the cabbage is very dry; excess water makes the dish soggy.
• Add the canned corn beef at the very end to prevent it from overcooking and becoming tough.
• Handle scotch bonnet pepper with care – wear gloves and avoid touching your face.

Chef Tips from the Video

• Use a high‑heat oil like canola for a quick sauté without smoking.
• If you prefer a milder dish, remove all seeds from the scotch bonnet and rinse the pepper before slicing.
• For extra depth, deglaze the pot with a splash of chicken broth after sautéing the aromatics.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a sealed bag for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables and store them in a zip‑top bag in the fridge for up to 24 hours.
• Drain and cube the canned corn beef ahead of time; keep refrigerated until ready to use.
• The dish reheats well in a skillet with a splash of water.