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.

Caribbean corned beef and cabbage topped with a fried egg for comfort food from the Islands.

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.

Comfort food in a bowl with canned corned beef, cabbage, and healthy vegetables.

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

Saute the aromatics, them add the vegetables and seasoning.

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)

Add the canned corn beef and simmer until the cabbage is tender.

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.

Freshly made cabbage with canned corned beef.

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.

Enjoying a bowl of cabbage with corned beef, topped with a fried egg.

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

This blog post was originally published in June 2017 and has been updated with additional tips and beautiful photos.

Prep: 15 minutes

Cook: 35 minutes

Total: 50 minutes

Caribbean

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.

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.