Ingredients

  • 1 can corned beef
  • 4 tbsp cooking oil - 1 for frying the plantain
  • 1 medium chopped onion
  • 2 tsp fresh thyme
  • 1 tsp allspice
  • 2 tsp minced garlic
  • 1 scotch bonnet
  • 2 spring onions
  • 2 tomatoes - chopped
  • 1 red bell pepper
  • 1 tsp paprika
  • 1 small white cabbage
  • 1 tbsp tomato paste
  • 1 plantain - sliced

Method

  1. 1

    Heat a large pan over a medium heat, then add 3 tbsp of the oil. Add onions, garlic, thyme, allspice and the scotch bonnet. Sauté for about 2-3 minutes, stirring occasionally

     

  2. 2

    Add in spring onions, tomatoes, bell pepper and paprika, cook for an additional 2-3 minutes 

  3. 3

    Then add  cabbage, stir  to incorporate all the ingredients. Cook for about 5-7 minutes . Add a small amount of water as you go and salt and pepper to taste

  4. 4

    Add chunks of corned beef  to the cabbage . Cover and let it cook until cabbage has cooked through. Then stir in the tomato paste 

  5. 5

    To fry the plantain heat some oil, and once hot add sliced plantain, flipping over until golden brown on both sides. Serve with the beef. 

Nutritional Details

Each serving provides
  • Energy 1545kj 369kcal 18%
  • Fat 19.0g 27%
  • Saturates 5.4g 27%
  • Sugars 13.0g 14%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 477kj/114kcal

Each serving provides

25.0g carbohydrate 6.5g fibre 20.0g protein Three of your 5 a day

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