Go Back
+ servings
jamaican corned beef and cabbage on white plate with white rice
Print Pin
5 from 1 vote

Jamaican Corned Beef and Cabbage

This Jamaican Corned Beef and Cabbage recipe is a staple dish that’s made with fresh cabbage and peppers, corned beef, and other delicious aromatics.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 89kcal


  • 1 Tablespoon olive oil
  • 1 green bell pepper chopped
  • 1 yellow onion chopped
  • 1 scotch bonnet pepper seeds removed and chopped
  • 2 cloves garlic minced
  • 1/2 medium-sized cabbage sliced (about 4 cups)
  • 1 12 oz can of corned beef
  • 2 Roma tomatoes chopped
  • 2 springs of fresh thyme leaves removed from stem
  • 1 Tablespoon ketchup
  • pepper to taste


  • 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.


  • 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. 


Calories: 89kcal