Ingredients

Instructions

1. 1

   Heat the vegetable oil in a large skillet or wok over medium heat.

2. 2

   Add the diced onion, scallions, and minced Scotch bonnet pepper. Sauté for about 3-4 minutes until the onions soften and become fragrant.

3. 3

   Stir in the chopped tomato and dried thyme, cooking for another 2 minutes until the tomato begins to break down.

4. 4

   Add the canned corned beef to the skillet, breaking it up with a spoon or spatula into small crumbles. Cook for 5 minutes, stirring frequently to let the fat render and flavors meld.

5. 5

   Add the shredded cabbage and black pepper to the pan. Mix well to combine with the beef mixture.

6. 6

   Stir in the ketchup to add a touch of sweetness and acidity.

7. 7

   If the mixture looks too dry, add the water. Cover the skillet and simmer on low heat for about 5-8 minutes, or until the cabbage is tender but still retains a slight crunch.

8. 8

   Remove from heat and serve hot, traditionally paired with white rice or boiled dumplings.