1. Heat 1 TBSP of olive oil in a skillet or dutch pot over medium high
heat. Add onion and green pepper and sauté for about 3-5 minutes.
2. Add garlic and stir for about 1 minute.
3. Add shredded cabbage and stir. Cook for about about 3 minutes,
4. Add corned beef, roma tomatoes, thyme and stir. Add 1 TBSP ketchup and
scotch bonnet pepper sauce and stir. Reduce heat and cook on medium
for about 3-5 minutes.
5. Serve with white rice, bread, or on its own.