Begin by gently heating the olive oil in a sturdy skillet or Dutch pot over medium-high heat, allowing it to shimmer slightly before adding any ingredients. Toss in the chopped onion and green pepper, sautéing them until they become tender and fragrant — about 3 to 5 minutes. This forms a flavorful base that builds sweetness and depth. Next, add the minced garlic, stirring continuously for about one minute to release its aroma without letting it burn. Immediately incorporate the shredded cabbage, stirring vigorously to combine all ingredients. Let the cabbage cook for another 3 to 5 minutes, stirring often until it softens and wilts down, melding beautifully with the other vegetables. Now, introduce the corned beef, along with the chopped Roma tomatoes and fresh thyme sprigs. Blend everything together with a wooden spoon, ensuring the corned beef is evenly distributed. Pour in the tomato ketchup and a splash of scotch bonnet pepper sauce to add a subtle, spicy kick—adjust the amount based on your heat preference. Season lightly with salt and pepper. Reduce the heat to medium, cover loosely, and allow the mixture to simmer gently for 3 to 5 minutes, giving the corned beef sufficient time to heat through and for the flavors to meld perfectly. Once done, remove the pot from the heat. For optimal enjoyment, serve this savory dish alongside steamed white rice to soak up the flavorful juices, or with your favorite bread to keep it hearty. This dish also shines on its own as a comforting, protein-packed meal. TIP: For milder heat, reduce or omit the scotch bonnet sauce, and for added flavor complexity, a dash of fresh lime juice just before serving can brighten the dish.