Jamaican Corned Beef and Cabbage: How to| Cliffy's Kitchen

corned beef

🥗Healthier: lean turkey

💰Cheaper: canned corned beef

Canned corned beef is more accessible and affordable.

cabbage

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens can often be found at lower prices.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Serrano peppers provide heat at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos are a gluten-free alternative.

Cut the cabbage into small pieces for easier steaming.

Cut the carrot into julienne strips to enhance the dish.

Prepare 5 cloves of garlic, 2 sprigs of thyme, and 3 stalks of scallion.

Cut a medium onion in half and set aside half for later use.

Open the can of Grace corned beef using the key method demonstrated.

Turn on the heat to high and add a little cooking oil to the pot.

Add the cabbage and carrot to the pot.

Add about 2 ounces of water to start the steaming process and cover the pot.

Check the cabbage after a few minutes and stir to ensure even cooking.

Add garlic powder to the cabbage and do not add salt as the corned beef is salty enough.

Turn on the heat for the corned beef and add a little oil to the pot.

Add diced onion and scallion to the pot for seasoning.

Add bell peppers to the pot and lower the heat to medium.

Sauté the onion, scallion, and bell peppers for about a minute.

Add 1 tablespoon of Cliffy's all-natural all-purpose seasoning to the sautéed vegetables.

Add the corned beef to the pot and crush it while mixing with the vegetables.

Add black pepper to taste and combine everything well.

Turn off the heat and combine the corned beef mixture with the steamed cabbage.

Fold the corned beef into the cabbage and serve.

Cooking Techniques

Equipment Needed

Spice Level: