Corned Beef and Cabbage – Jamaican Style Recipe (Ready in 55 Min)

Cabbage, corned beef and plum tomatoes come together in this Jamaican beef — 55 minutes, 5 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 5 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 5 steps, it's manageable with a little attention.

How to make it

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.
Add garlic and stir for about 1 minute.
Add shredded cabbage and stir. Cook for about about 3-5 minutes, stirring often until softened.
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.
Serve with white rice, bread, or on its own.

You'll use: Frying pan / skillet · Large pot

What to serve with Corned Beef and Cabbage – Jamaican Style

Tips & common questions

How long does Corned Beef and Cabbage – Jamaican Style take to make?

About 55 minutes from start to finish — an estimate based on the 5 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.