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🇯🇲 Jamaican Corned Beef with Cabbage

Ingredients:
• 1 can (12 oz) Grace or Hereford corned beef
• ½ medium green cabbage, thinly sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 medium tomato, chopped
• 1 small Scotch bonnet pepper (whole or sliced – optional for heat)
• 1 stalk scallion, chopped
• 1 sprig fresh thyme (or ½ tsp dried thyme)
• 2 tbsp vegetable oil
• ½ tsp black pepper
• Pinch of salt (optional, corned beef is salty)
• Splash of water or 1 tbsp tomato ketchup (optional, adds moisture)

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Instructions:
1. Prep the Veggies:
• Slice cabbage thinly.
• Chop onion, tomato, scallion, and mince garlic.
2. Sauté the Seasonings:
• Heat oil in a skillet over medium heat.
• Add onion, garlic, tomato, scallion, thyme, and Scotch bonnet.
• Sauté for 2–3 minutes until fragrant and slightly softened.
3. Add Cabbage:
• Stir in the cabbage and black pepper.
• Cook for 3–4 minutes, stirring occasionally, until the cabbage begins to soften.
• Add a splash of water or a spoon of ketchup if it starts to stick.
4. Add Corned Beef:
• Break the corned beef into chunks and stir it into the cabbage mixture.
• Mix gently to combine everything evenly.
• Let simmer on low for another 3–5 minutes, until heated through.
5. Taste & Adjust:
• Taste and add a pinch of salt only if needed.
• Remove whole Scotch bonnet before serving if used.

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Serving Suggestions:
• White rice or rice and peas
• Fried or boiled dumplings
• Green bananas, yam, or ground provisions

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