Quick 30-Minute Jamaican Corned Beef and Cabbage Recipe

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chopped onion, minced garlic, and Scotch bonnet pepper. Sauté for about 3 minutes until the onions are soft and translucent.

Strip the fresh thyme leaves from their stems and toss them into the skillet. Stir in the chopped tomato and cook for another 2 minutes until the tomato begins to break down and release its juices.

Open the can of corned beef and add it directly to the skillet, breaking it up with a wooden spoon. Stir the beef frequently for about 4 minutes until it warms through and begins to melt into the aromatics.

Add the shredded green cabbage and black pepper to the skillet, tossing everything together to combine. Reduce the heat to medium, cover the pan, and let the cabbage steam for 5 to 6 minutes until it is tender-crisp.

Remove the lid and give the mixture a final, vigorous stir to ensure the seasoned juices are well distributed. Serve immediately while steaming hot alongside white jasmine rice, fried plantains, or warm Johnny cakes.