Ingredients:

1. 1 white cabbage (medium size)
2. 275 grams corned silverside
   (viande salée)
3. 4 medium ripe red tomatoes
4. 1 onion finely sliced (medium size)
5. 1 tablespoon crushed ginger
6. 1 tablespoon crushed garlic
7. 10 cloves
8. 5 tablespoons vegetable oil
9. salt and pepper to taste

Method:

1. Remove the outer leaves of the cabbage. Cut into quarters and remove the central stalk. Cut each quarter into bite size pieces (as shown in photo). Wash in cold water and drain. 
2. Cut up the corned silverside into bite size cubes. Wash in running cold water and dry thoroughly with a kitchen towel. Sprinkle the corned silverside cubes with cracked black pepper. Put aside.
3. Finely chop the tomatoes without crushing. Halve the onion, then finely slice.
4. In a deep saucepan, add 5 tablespoons of vegetable oil. Heat under medium-high. Add the finely sliced onions, crushed ginger and garlic. Cook until the onion slices become transparent.  Put in the chopped tomatoes, stir and allow the tomatoes to cook until the sauce is well blended 5-10 minutes. Add a little hot water if necessary to prevent the sauce from burning.
5. Add the corned silverside pieces and stir in with the tomato sauce. Allow to simmer until the corned silverside pieces are half cooked and become opaque. Add a little bit of hot water if necessary to prevent the corned silverside from burning.
6. Stir in the chopped cabbage leaves and the cloves. Mix well together. Cover the saucepan and allow to simmer over low heat until the cabbage is cooked to your preference. Stir at intervals to ensure even cooking and prevent burning. You may add a little hot water if necessary.
7. Taste the cooked cabbage pieces and if necessary, season with salt to your preference. Mix well after adding the salt.
8. Serve over rice with a chatini pomme d'amour (tomato chutney).