Heat some cooking oil in a large skillet over medium heat.
Add the diced onions and minced garlic and sauté until fragrant.
Add the corned beef to the skillet and break it up with a spoon, cooking until it starts to brown.
Stir in the diced tomatoes, thyme, and Scotch bonnet pepper (if using) and cook for a few minutes.
Add the shredded cabbage to the skillet and mix well with the corned beef mixture.
Cover the skillet and let the cabbage cook down for about 10-15 minutes, stirring occasionally.
Season with salt and pepper to taste.
Once the cabbage is soft and cooked through, remove from heat.
Serve hot and enjoy!
