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Loading...A beloved everyday Tongan dish where salty corned beef is sautéed with sweet cabbage, onions, and ripe tomatoes until just tender. It is humble, deeply savory, and traditionally spooned over a mound of steamed white rice or eaten with boiled root vegetables.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 430 kcalCalories
- 30 gFat
- 11 gSaturated Fat
- 14 gCarbs
- 5 gFiber
- 7 gSugar
- 26 gProtein
- 1180 mgSodium
- 720 mgPotassium
- 90 mgCalcium
- 4 mgIron
- 58 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the skillet
- 1 (340 g) can corned beef, cut into 1 cm cubes
- 1 medium green cabbage (about 800 g), cored and chopped into 3 cm pieces
- 1 large yellow onion, thinly sliced
- 2 ripe tomatoes, chopped
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1/4 cup water
- 1/2 teaspoon freshly ground black pepper
Directions
- Heat the oil in a large heavy skillet over medium heat until shimmering, then add the sliced onion and cook for 3 to 4 minutes until softened and lightly golden at the edges.
- Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to let it brown.
- Add the cubed corned beef to the pan and gently toss for 2 minutes so the edges crisp slightly and the fat begins to render.
- Stir in the chopped tomatoes and cook for 2 to 3 minutes, pressing them with the back of the spoon until they break down into a light sauce.
- Pile the chopped cabbage on top, pour in the water, and season with black pepper; cover and cook for 6 to 8 minutes, stirring once or twice, until the cabbage wilts but still has a little bite.
- Uncover, increase the heat to medium-high, and sauté for 2 more minutes so any remaining liquid evaporates and the cabbage picks up color from the beef.
- Taste and adjust seasoning, then transfer to a serving bowl and serve hot over steamed rice or alongside boiled taro or cassava.
Cook’s Notes
- Use a heavy cast-iron or stainless skillet so the corned beef can sear without sticking.
- Do not overcook the cabbage; it should remain slightly crunchy to balance the richness of the beef.
- A squeeze of fresh lime juice at the end brightens the rich, salty notes of the corned beef.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently in a dry pan.
- For a more substantial meal, add 2 small peeled and diced potatoes along with the cabbage.
