Another “pull whats out of the pantry and put it into a pan” dishes. When I was in Jamaica many many years ago, I was lucky enough to partake of some fantastic home cooking. Jerk chicken, morning porridge, ackee and saltfish, and corned beef with cabbage (also known as bully beef). Even a simple dish such as corned beef with cabbage is memorable, it was that good. Quick to make, very cheap ingredients, filling, and of course tasty.
Note I used a combination sambal and scotch bonnet hot sauce because I like the taste and saltiness of the sambal, but wanted some of the flavour and the heat from the scotch bonnet. Depending on how much of a kick you want, add more or less of the hot sauce. If you like it spicy, go ahead and use a fresh scotch bonnet, finely chopped!
Corned Beef with Cabbage
Ingredients
- 2 tablespoons butter
- Avocado oil for frying
- 1 can corned beef
- 1/2 cabbage
- 1 onion chopped small
- 1 tablespoon fresh thyme chopped
- 1 tablespoon garlic
Combine
- 2 teaspoons pickapepper sauce
- 2 teaspoons sambal oelek
- 1/2 teaspoon scotch bonnet hot sauce
- 1/4 cup ketchup
- 1/4 cup water
- 1 teaspoon jerk seasoning
Instructions
- Fill a large bowl halfway with water and a couple teaspoons of salt.
- Chop the cabbage into 1" thick slices, then cut that slab in half (so you have approximately 1" thick slices, about 2-3" long).
- Place cabbage in the water to soak.
- Melt the butter in a large frying pan.
- Add the onion, give a sprinkling of salt and pepper, and saute until softened.
- Add the minced garlic and saute for about 30 seconds.
- Add corned beef to the pan and stir to mix, breaking up the corned beef.
- Stir in the thyme.
- Drain the cabbage and add to the pan, giving a sprinkling of salt and pepper. Stir to mix.
- Add the liquid mixture, stirring to mix. Cook covered for about 8 minutes.
- Add the tomatoes, toss to mix, and simmer uncovered a further 4 minutes.