Recipes
CORNED BEEF AND CABBAGE
Ingredients
2 tins corned beef
½ head cabbage, chopped or sliced
1 small sweet pepper, seeded and diced
2 tomatoes, chopped
1 medium onion, chopped
2 – 3 cloves garlic, peeled and finely chopped
2 tbsp green seasoning
2 blades shadon beni, chopped
Few dashes Worcestershire sauce
2 tbsp soy sauce
3 tbsp ketchup
1 tsp pepper sauce
Pinch salt and black pepper
2 – 3 tbsp olive oil
Directions
- Heat the oil in a large saucepan over medium high heat.
- Add the onions, garlic and sweet pepper, Cook for a few minutes.
- Add the corned beef and mix in well to the vegetables. Add the tomatoes, shadon beni and green seasoning and cook for a minute. Add a little bit of water to prevent the corned beef from sticking.
- Add the cabbage and stir into the corned beef. Add a little bit more water and cover for 2 – 3 minutes.
- Uncover and add the Worcestershire sauce, soy sauce, ketchup, pepper sauce, salt and pepper. Mix well. Continue to cook until the cabbage is tender.
- Taste and adjust seasonings if necessary. Serve hot with rice.
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