Caribbean Corn Beef and Cabbage
If you’re short on time but craving big, bold flavor, let me introduce you to your new weeknight hero: Caribbean corned beef and cabbage. This dish is fast, flavorful, and gives off serious comfort food energy with an island twist.
We’re talking spicy, savory, and oh-so-satisfying—and it comes together in one skillet. It’s the kind of meal that doesn’t need a lot of fuss but delivers every time. Honestly, I’ve been known to eat it straight out of the pan. No regrets.
Typically eaten for lunch or dinner, this meal is a go-to when you want something filling that doesn’t require a ton of effort—or a trip to the grocery store. It’s beloved for a reason.
A Canned Beef Glow-Up
Now, I know what you might be thinking—canned corned beef? But hear me out. In many Caribbean, African, and South American homes, that little tin is a pantry MVP. Growing up, we always had a can or two stashed away, ready to save dinner on a busy night. It wasn’t just food—it was part of the rhythm of daily life.
The real magic happens when this humble ingredient meets the holy trinity of Caribbean flavor: thyme, garlic, and scotch bonnet pepper. Stir those up with some cabbage and aromatics, and suddenly, you’ve got a meal that smells like home and tastes even better. The beef melts in your mouth. The cabbage is tender but still has some sass (aka crunch). And yes, the heat is just enough to wake your taste buds up.
How to Make Caribbean Corned Beef and Cabbage
- Slice or chop the cabbage however you like—shredded or chunky, your call.
- Saute – Heat the cooking oil and sauté onions, garlic, thyme, allspice, and a chopped scotch bonnet pepper for 2-3 minutes. Stir occasionally, so nothing burns. (Photo 1)
- Flavor. Add green onions, chopped tomatoes, bell pepper, paprika, and white pepper. Let it cook another 2-3 minutes. (Photo 2)
- Add the cabbage. Stir to coat everything in those delicious seasonings. Cook for 5-7 minutes, adding a splash of water if it starts to stick. (Photos 3-4)
- Corned beef. Add it in chunks and cover. Let it cook until the cabbage is tender to your liking. (Photos 5-6)
- Top with a fried egg if desired.
Recipe Notes and Tips
- Swap the scotch bonnet for a milder chili, or skip it entirely for a kid-friendly recipe.
- Throw in some shredded carrots for color and sweetness.
- Leftover roasted corned beef works as well as canned. (Look at you being extra.)
- Go easy on the salt. Canned corned beef is already salty—taste before you season.
- If you like chunky corned beef, don’t stir too much after adding it.
Make-Ahead and Storage Instructions
This dish is make-ahead friendly and only gets better after a little time in the fridge.
- To store: Cool completely and refrigerate in an airtight container for up to 4 days.
- To reheat: Warm it gently in a skillet or microwave until hot.
- To freeze: Wrap it tightly and use it within a couple of months.
What Goes With Caribbean Corn Beef and Cabbage
This dish plays well with all your Caribbean favorites. Steamed white rice is the go-to—it soaks up all the bold, salty goodness and balances the heat. Fried dumplings or boiled dumplings are another solid choice.
Want to keep it traditional? Serve it with baked plantains for that hearty, earthy bite that island kitchens are known for. Want to take it over the top? Add a sunny-side-up egg. You’re welcome.
More Sun-Kissed Island Recipes to Try
- Trinidad Chicken Roti
- Jamaican Saltfish Fritters
- Coconut Rice
- Ackee and Saltfish
- Jamaican Brown Stew Chicken
This blog post was originally published in June 2017 and has been updated with additional tips and beautiful photos.
Caribbean Corn Beef and Cabbage
Ingredients
- 1 12-ounce can corned beef
- 2 tablespoons (30ml) cooking oil
- 1 medium onion, chopped
- 2 teaspoons (2g) fresh thyme
- 1 teaspoon (2-3g) ground allspice
- 2 teaspoons (10g) minced garlic
- 1 whole scotch bonnet pepper
- 2 green onions, chopped
- 1-2 tomatoes, chopped
- ½ medium bell pepper, chopped
- 1 teaspoon (2-3g) paprika
- 1 small head cabbage, chopped (5-6 cups)
- salt and white pepper to taste
Instructions
- Slice or chop the cabbage, and then set it aside.
- Heat a large skillet over medium heat, then add the oil. Follow with the onions, garlic, thyme, allspice, and scotch bonnet pepper. Sauté for 2-3 minutes or until fragrant, stirring occasionally to prevent burning.
- Toss in green onions, tomatoes, bell pepper, paprika, and white pepper, and cook for another 2-3 minutes.
- Then, add the cabbage and stir to combine. Cook for 5-7 minutes, adding a small amount of water as needed (see notes). Adjust the seasoning with salt and pepper.
- Add the chunks of corned beef to the cabbage. Cover and let it cook until the cabbage reaches the preferred doneness.
- Serve with rice, dumplings, or boiled bananas.
Tips & Notes:
- Cabbage naturally contains water in its leaves, so start with a small amount of water. Add more if needed as the cabbage cooks. You don’t want too much liquid in your dish.
- Be mindful that corned beef is salty, so add less salt in the beginning. It’s easier to add salt later than to take it back out.
- If you like chunky corned beef, avoid stirring after you add it.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
We love this recipe. My other introduced me to corned beef and cabbage years ago. I tried this recipe and he said it reminds him of his mothers cooking. Glad I can keep the West Indian dinners going for our mixed children.
Would love a brown stew chicken recipe if you have as that’s a favourite in our home.
Thank you so much Olivia for showing your love. Yes, I do have brown stew chicken recipe. Here you go https://www.africanbites.com/jamaican-browned-chicken-stew/
My fiancé wanted to try corned beef and cabbage, which I haven’t had since I was a child. Decided to try your recipe out, with some minor changes. My parents are Trinidadian and we also used potato, so I added some diced potatoes. I also didn’t have cabbage on hand so I used chopped Brussels sprouts (which are like mini cabbages anyway). My fiancé absolutely loved it! Thanks
Those are also great alternatives, Cindy! Thanks for sharing your tweaks. I’ve also used potatoes 🙂 Yum!!
This was so simple and delicious! I didn’t have scotch bonnet pepper so i used habanero hot sauce:)
Great! Thanks for the feedback.
Made this today and it was sublime. I added an extra scotch bonnet pepper as I like the extra heat. I think next time I’ll leave out the tomatos and replace with tomato puree as it made the dish a bit wet but the taste was amazing. Will not hesitate to make again
Very good recipe Loved it Substituted a large pinch of crushed red pepper for the scotch bonnet pepper Will definitely make again
Yay! Thanks for giving it a try ! Glad to hear it worked worked out well for you.
yeah like a stuffing for a pot bake
How do you get rid of the excess water? Even without a lot of water my cabbage produced a lot of water including the fact that the tomatoes are fresh which has water in it too. Did you uncover the pot and let it cook for a longer amount of time?
I usually sauté the tomatoes until all the juices dry up, before adding the cabbage. I don’t cook the cabbage for a prolong period – not more than 5-7 minutes, I like mine with a crunch to it. Prolong cooking releases water from the cabbage.
Can this recipe be made with a piece of corned beef? Not the canned kind?
Hi Scott. Yes, but you might have to cook it first before adding the rest of the ingredients, if isn’t already cooked. Leftover corned beef from another recipes is great.
I use Wp Recipe maker. Thanks!
Oh…I bet this would make a great stuffing in a hand pie or a stuffed bun!
Oh Yes!