Instruction

• 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 white rice, bread, or on its own