Prep Time: 20 Min
– 1 can corned beef – 1 can full-fat coconut milk – ½ head green cabbage (sliced) – 1 small onion (chopped) – 2 garlic cloves (minced) – 1 tbsp vegetable oil – Salt and pepper to taste
Cook Time: 20 Min
Ingredients
Heat oil in a large skillet or wok and sauté onion and garlic until soft.
Add cabbage and cook for 5–7 minutes, stirring occasionally, until slightly wilted.
Crumble in canned corned beef and stir to combine.
Pour in the coconut milk and mix well.
Simmer on low heat for 10–15 minutes until flavors meld.
Season with salt and pepper to taste.
1. Serve hot over steamed rice or with crusty bread.