Corned Beef and Cabbage – Jamaican Style

1. Heat olive oil in a skillet or Dutch pot over medium-high heat. Add onion and green pepper and sauté for about 3-5 minutes.
   3–5 minutes
2. Add garlic and stir for about 1 minute.
   1 minute
3. Add shredded cabbage and stir. Cook for about about 3-5 minutes, stirring often until softened.
   3–5 minutes
4. Add corned beef, Roma tomatoes, and thyme and stir. Add ketchup and scotch bonnet pepper sauce and stir. Reduce heat and cook on medium for about 3-5 minutes, until the corned beef is heated through. Remove from heat.
   3–5 minutes
5. Serve with white rice, bread, or on its own.

Cooking notes

When scaling protein-led dishes, weigh the meat rather than counting pieces, and remember that the pan size limits how much you can sear at once.

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When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.