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A hearty Jamaican beef dish featuring olive oil, cabbage, green pepper. Perfect for a satisfying dinner with rich, bold flavours.
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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 bread or on its own.
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Recipe from Macro Kitchen — macro.kitchen/recipes/corned-beef-and-cabbage-jamaican-style
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
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Allergens
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