Corned Beef & Cabbage| Jamaican Style|The Raina’s Kitchen

corned beef

🥗Healthier: lean brisket

💰Cheaper: pork shoulder

Pork shoulder offers a budget-friendly alternative with good flavor.

cabbage

🥗Healthier: kale

💰Cheaper: green cabbage

Kale is nutrient-dense and can be used interchangeably.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while margarine is a cost-effective substitute.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Sweet potatoes add nutrients and flavor variety.

Start by making dumplings. Combine 3 cups of flour with about 1 teaspoon of salt and a little refined cornmeal.

Add cold water to the flour mixture and knead with one hand until combined. Cover with a wet paper towel and set aside to rest.

Using a mandolin slicer, slice 1/4 green pepper, 1/4 red pepper, and shred 1/2 medium cabbage. Cut up 3-4 stalks of scallion and 1-2 tomatoes.

Add a scotch bonnet pepper and some thyme to the vegetable mix.

Open the can of corned beef using the key or a can opener, and crush it in the pot.

Prep the yellow yam and green bananas by slicing them. Add 4 fingers of green banana and 1 whole plantain to the pot.

Boil water in a pot and add a little oil and salt to prevent the banana from sticking to the dumplings.

Drop the dumplings into the boiling water last, so they rest on top of the other ingredients.

In a wok heated on medium, add coconut oil and toss in the sliced vegetables along with 1 teaspoon of all-purpose seasoning, green seasoning, and additional salt and pepper to taste.

Stir the vegetables for a few minutes to extract flavor, then add the shredded cabbage and let it steam for about 10 minutes, adding a little water as needed.

After steaming, add the crushed corned beef to the cabbage and mix well, letting it simmer for a few minutes.

Cooking Techniques

Equipment Needed

Spice Level: