Jamaican Corned Beef and Cabbage (The Right Way)
Corn Beef and Cabbage with Boiled Yam, Dumpling and Green Banana
Corned beef and cabbage wasn’t something I really liked… but that was because I was making it wrong.
I kept making two big mistakes.
This dish is actually incredibly multicultural, showing up in many countries around the world in different forms. At its core, it’s a long-lasting, affordable protein paired with a hardy, budget-friendly vegetable… cooked simply, but with the potential for big flavour.
Today I’m sharing how I make Jamaican-style corned beef and cabbage, and the small changes that turn it from watery and bland into something you actually crave.
About the Cabbage
Common White/Green Cabbage
For this recipe I use common white or green cabbage. This variety is popular in Jamaica because it has a dense, tight head and stores well without refrigeration. Most of it is grown in the cooler areas of St. Elizabeth and Manchester.
The flavour is sweet and mild, and the slightly crunchy texture holds up really well during cooking.
I use about 1 pound, chopped into medium pieces. Cabbage is mostly water, so it shrinks a lot so don’t mince it too small.
One of the biggest problems with corned beef and cabbage is excess moisture. Managing that water is key, and I’ll show you how.
Cabbage is everywhere in Jamaic: salads, cook shops, steamed veg. One of my favourites is cabbage and carrots, which is why I keep a carrot in this mix too.
The Simple Aromatics
Prepped Aromatics
This dish doesn’t need anything fancy:
Onion
Sweet pepper (for colour, flavour, and texture)
Scallion
Garlic
Scotch bonnet
After Hurricane Melissa, sweet pepper and scotch bonnet prices went crazy, but they’re finally coming back down. And honestly nothing beats fresh scotch bonnet. Pepper sauce is fine, but fresh scotchie just hits different.
I use a whole scotch bonnet, but avoid most of the seeds. These ones are hot.
That’s it for the veg quick, simple, easy.
About the Corned Beef
12 oz Canned Corn Beef
Jamaican corned beef and cabbage uses canned corned beef.
If you’re Irish-American, you probably know corned beef and cabbage as cured beef brisket. That’s a completely different dish with different techniques and much longer cooking times.
As far as I know, Jamaican corned beef and cabbage only shares the name with the Irish-American version.
I use a 12-oz can, which gives me a good balance of cabbage and beef.
The Two Big Mistakes
Too much water
Overcooked corned beef
Fix those two things and this dish changes completely.
Cabbage and Carrot Releasing a ton of water
Cooking Method
Start with a splash of oil on medium heat.
Add:
Garlic
Onion
Scallion
Sauté until fragrant and translucent. No need to brown heavily.
Then add:
Sweet pepper
Carrot
Now add the cabbage.
Do not add water yet. Let the cabbage release what it wants to release first. If too much liquid appears, pour it off.
Season lightly with salt and pepper. Remember, corned beef is already salty.
If the pan is very dry, add 1–2 tablespoons of water just to create steam.
Add the scotch bonnet near the end so you keep those aromatic flavours.
At this point, you already have a great vegan cabbage and carrot dish.
Frying Up Veggies
Add the Corned Beef Last
This is the most important step.
Corned beef is already cooked and overcooks extremely easily. Adding it too early is what creates that weird combination of mushy, dry, chewy, and watery.
Add the corned beef right at the end, mix gently, and heat through.
Once it’s hot it’s done!
Any longer and you’re in overcooked territory.
Adding Corn Beef to Cooked Cabbage
What to Serve It With
Traditionally, this goes with boiled food:
Yellow yam
Green bananas
(Oats) Dumplings
Other options include dasheen, breadfruit, pumpkin, potatoes, or ripe plantain.
Boiled food is heavy, so a lot of people find it strange that Jamaicans eat this for breakfast but it works.
If boiled food isn’t your thing, this also pairs beautifully with buttery jasmine rice.
Buttery Jasmine Rice with Corn Beef and Cabbage
Recipe Card
Jamaican Corned Beef and Cabbage
Serves: 2–3
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
1 lb green cabbage, chopped
1 carrot, thinly sliced
½ onion, sliced
1 sweet pepper, sliced
1 scallion, chopped
2 cloves garlic, minced
1 scotch bonnet (seeds mostly removed)
12 oz canned corned beef
2–3 tbsp oil
Salt and black pepper, to taste
Instructions
Heat oil on medium heat.
Add garlic, onion, and scallion. Sauté until fragrant and translucent.
Add sweet pepper and carrot. Stir for 1 minute.
Add cabbage. Do not add water yet. Let it release moisture naturally.
Season lightly with salt and pepper.
If pan is very dry, add 1–2 tbsp water.
Add scotch bonnet near the end and stir.
Cover for 1–2 minutes if you prefer softer cabbage.
Add corned beef at the very end. Mix gently and heat through.
Serve immediately.
Final Thoughts
Perfectly cooked, not mushy, not watery.
The cabbage balances the richness and saltiness of the corned beef beautifully. The textures stay clean, the flavours stay bright, and nothing feels heavy or sloppy.
This is comfort food done properly.
If you’ve ever hated corned beef and cabbage… there’s a good chance you were just making it the wrong way.
If you try this recipe, tell me how you make your corned beef and cabbage.
Bless up! and I’ll catch you in the next one.
