This cabbage and saltfish recipe is quick, easy and delicious. Flaked cod fish is sauteed with onion, garlic and tomato then steamed with seasoned cabbage.
Here is another Jamaican cuisine that is super easy to make yet equally as delicious. If you love fish then this steamed cabbage combined with saltfish is where it's at.
A multipurpose recipe that is often served for breakfast, lunch or dinner.
However you choose to consume this dish you will be left satisfied with a full belly. You may even want to indulge in seconds and/or thirds.
In the Caribbean, saltfish plays a very crucial role in many cuisines. I grew up watching my mother and grandmother buying packets of salted cod which would be then soaked overnight and boiled to eliminate the excess salt.
I must admit that I loved saltfish but as I got older I soon realised that the store bought saltfish wasn't very healthy in spite of the salt content (typical refined table salt) being boiled off.
If you follow my recipes, then you will see that I have made my own unrefined saltfish. This method doesn't require any soaking or boiling off the salt.
I use cod fillets that I flake and then add some unrefined himalayan pink salt to.
I like to include my homemade saltfish in my Trini Buljol recipe too.
Why I love cabbage and saltfish
There are a few reasons why I LOVE consuming this duo dish and hopefully you will enjoy it too;
- Codfish (especially unrefined) is an excellent source of protein, it's high protein content helps to keep hunger at bay and provide crucial muscle building blocks may it suitable for those who are looking to add body muscle or simply eat foods that contain a higher percentage of protein
- Both cabbage and saltfish are naturally low in carb making this recipe perfect for those who are trying to loose weight.
- Its a simple recipe to make, it's no fuss, no unobtainable ingredients or overall complexity which you may face with other Caribbean recipes especially if you make your own saltfish from scratch.
- You can eat this dish any time of day - breakfast, lunch of dinner - the choice is yours!
Ingredients you will need
- Oil (coconut or olive)
- Saltfish
- Cabbage
- Onion
- Scallion
- Garlic
- Tomato
- Black pepper
- Thyme
- All purpose seasoning
- Dairy free butter
- Scotch bonnet
- Warm water
How to cook cabbage and saltfish
- Pour the oil into a skillet on medium heat. (picture 1)
- Saute the onion, garlic and scallion until soft and translucent
- Add the saltfish followed by the tomato and tomato paste and cook for another 3-4 minutes. (picture 2-4)
- Finally add the shredded cabbage and carefully fold it into the saltfish mixture so it's combined. (picture 5)
- Pour in the warm water and add the fresh sprigs of thyme then cover the skillet with a lid and steam for 15-20 minutes on low heat. Keep an eye on the cabbage so it's not completely dried out. Add a splash of water if needed. (picture 6)
- Once the cabbage has steamed, remove the lid, season with black pepper, add the all purpose seasoning then stir in the butter and scotch bonnet.(picture 7-8)
- Serve accordingly.
Notes and tips
- Prepare the salted cod overnight, cover and set aside. This will eliminate having to do this the next day, where you can focus much of your attention to making the overall dish and cutting down the cooking time even more.
- I used ½ of a large cabbage, but you can easily get away with slicing up a whole small cabbage instead.
- The all purpose seasoning, thyme, scotch bonnet and butter is optional. It's down to a matter of personal taste. I like slightly seasoned cabbage and saltfish so I add those ingredients. If you want your recipe more mild in flavour then don't include them.
- You may freeze any leftovers if you wish
- If you want a more crunchy texture then I suggest once you have added the cabbage with water steamed for roughly 5 -7 minutes.
- You are more than welcome to include, thinly sliced bell peppers, carrots or even callaloo (spinach) if you want more vegetables
Other Jamaican recipes you may like
- Cornmeal Dumpling
- Coconut Dumpling
- Jamaican Saltfish Fritters
- Jamaican Fried Dumpling
- Jamaican Steamed Cabbage
- Ackee and Saltfish
- Okra and Saltfish
- Green Banana
- Saltfish and Callaloo
**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Cabbage and Saltfish
Ingredients
- 3 tablespoon olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 2 scallion sliced
- 1 lb saltfish approx 450g (see post for recipe link)
- 1 medium sized tomato chopped into small pieces
- 1 tablespoon tomato paste
- ½ a head of cabbage shredded
- ⅓ cup warm water
- 1 teaspoon black pepper
- 6 sprigs of thyme stem removed or 1 teaspoon of dried(optional)
- 1 teaspoon all purpose seasoning optional, see post for recipe link
- 1 tablespoon dairy free butter optional
- ¼ teaspoon of scotch bonnet chopped (optional)
Instructions
- Pour the olive oil into a medium sized skillet on medium heat.
- Saute the onion, garlic and scallion until soft and translucent
- Add the saltfish followed by the tomato and tomato paste and cook for another 3-4 minutes.
- Finally add the shredded cabbage and carefully fold it into the saltfish mixture so it's combined.
- Pour in the warm water, add the fresh sprigs of thyme then cover the skillet with a lid and steam for 15-20 minutes on low heat. Keep an eye on the cabbage so it's not completely dried out. Add a splash of water if needed.
- Once the cabbage has steamed, remove the lid, season with black pepper, add the all purpose seasoning then stir in the butter and scotch bonnet.
- Serve accordingly
Notes
- Prepare the salted cod overnight, cover and set aside. This will eliminate having to do this the next day.
- I used ½ of a large cabbage, but you can easily get away with slicing up a whole small cabbage instead.
- The all purpose seasoning, thyme and butter is optional. It's down to a matter of personal taste. I like slightly seasoned cabbage and saltfish so I add those ingredients. If you want your recipe more mild in flavour then do include them.
- You may freeze any leftovers if you wish
- If you want a more crunchy texture then I suggest once you have added the cabbage with water. Steamed for roughly 5-7 minutes.
Rita says
Hello,
How much tomato paste do you add? The instructions says to add it but the recipe card does not state how much.
Thanks!
Charla says
Hi Rita, my apologies, it should be one tablespoon (I've updated the recipe card to reflect this).
ODEAN LAWRENCE says
Hi, just to say how much I enjoy your recipes. the flavors are so beautiful and delicious! Mmm! Lol
I am not in fact gluten intolerant. I am, however, a weight-related diabetic. Due to your healthy recipes, and my calorie allowance (400 per day), I can actually eat many of your dishes; which I am delighted about.
My parents come from the Island people refer to as The Nature Island of Dominica. Although my mum didn't make too many Caribbean dishes, due to the difficulties she had finding the ingredients, she still made do. Since then, have still managed to clock up quite a few recipes I have loved making over and over again. One of my favorites was Escovitch Fish.
Recently, I tried your Jamaican Soup. Wow! That was truly outstanding! Mmm! So good!
Today, I wanted to make some more of your delicious Jamaican soup, but disaster struck! Would you believe my cooker broke down!! NOOOOO!!! I now have to wait for goodness knows how long to get someone out to fix it or get a new one! Of all the luck! But I promise you, as soon as it's sorted, I'll be straight back to making your outstanding recipes!
A MASSIVE FIVE STAR from me!
Charla says
Hi Odean and welcome! Thank you much for your support. I'm so glad that you enjoy my recipes and that they are suitable for your dietary requirements. I'm hoping your cooker is replaced very soon so you can continue making more recipes 🙂