Heat a large skillet over medium heat, then add about 3 Tablespoons or more oil to skillet. Followed by onions, garlic, thyme, allspice and scotch bonnet pepper. Saute for about 2-3 minutes until fragrant , stirring occasionally to prevent any burns.
Toss in green onions, tomatoes , bell pepper , paprika and white pepper , cook for an additional 2-3 minutes .
Then add cabbage, stir to incorporate all the ingredients. Cook for about 5-7 minutes . Add a small amount of water as you go. (see notes ). Adjust for seasoning with salt and pepper .
Add chunks of corned beef to the cabbage . Cover and let it cook until cabbage has reached desired doness depending on preference .
Serve with rice, dumplings and or/ boiled bananas
When cooking with cabbage it’s important to note that it naturally contains water in its leaves. So start by adding just a small amount of water. And add more as cabbage cooks, add more or less as you cook. You do not want too much liquid in your dish.
Be mindful of the fact that Corn beef is salty so air on the side of less salt . You may add more as you go.
If you like chunks of corn beef , do not stir after you add.