Heat olive oil in a large heavy bottom pot over medium heat.
Add green bell pepper, yellow onion, and scotch bonnet pepper to the pot and sauté for about 3-5 minutes, until the onions and peppers have softened.
Add garlic and sauté for an additional minute.
Add shredded cabbage and stir and cook for about about 3-5 minutes, until the cabbage has softened a little.
Add corned beef, Roma tomatoes, thyme leaves, and ketchup and stir to combine. Continue to cook for an additional 3-5 minutes until the corned beef is cooked through.
Serve with white rice, bread, or on its own.
Notes
Corned beef is salty on its own so I don't add any additional salt. Adding ground black pepper brings out the flavors of this dish.
A habanero pepper can be subbed for the scotch bonnet pepper in this recipe.