INGREDIENTS
Corned Beef – 1 tin
Coconut Oil – 1/3 cup
Onion – 1/4 cup (finely chopped)
Minced Garlic – 1 tbsp
Scotch Bonnet Pepper – 1/2 tsp or to taste (finely chopped)
Fine Thyme – 2 sprigs
Chive (Scallions) – 1/4 cup (finely chopped)
Chadon Beni (Culantro) – 1/4 cup (finely chopped)
Diced Tomato – 1 cup
Ketchup – 1/2 cup
Sliced Cabbage – 1/2 lb
Water – 1/2 cup
METHOD
1. Heat sauté pan over medium heat.
2. Once hot, add oil.
3. Once oil is heated, add onion, garlic, pepper and fine thyme.
4. Allow to cook for 2 minutes.
5. Add corned beef.
6. Mix until all the ingredients are fully incorporated.
7. Allow to cook for an additional 2 minutes.
8. Add chive, chadon beni, tomato and ketchup.
9. Reduce heat to low and allow to cook for 2 minutes.
10. Mix in cabbage.
11. Make a hole in the center, add 1/2 cup of water, cover and allow to cook for 5 minutes.
12. Remove from heat once the consistency has reached your desired thickness.
13. Enjoy!
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