This cabbage and saltfish recipe is quick, easy and delicious. Flaked cod fish is sauteed with onion, garlic, 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 and boiled overnight to eliminate the excess salt.
I must admit that I loved saltfish but as I got older I soon realised that the store brought 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 an 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, 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 season with black pepper, add the all purpose seasoning, stir in the butter and scotch bonnet and garnish with loose thyme leaves if you are including them. (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 1/2 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
Jamaican steamed cabbage
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Cabbage and Saltfish
Ingredients
- 1 lb Saltfish approx 450g (see post for recipe link)
- 1/2 a head of cabbage shredded
- 1 small Onion chopped
- 2 scallion sliced
- 2 garlic cloves chopped finely
- 1 medium sized tomato chopped into small pieces
- 1 tsp Black pepper
- 2 sprigs of thyme stem removed or 1 tsp of dried(optional)
- 1 tsp all purpose seasoning optional, see post for recipe link
- 1 tbsp dairy free butter optional
- 1/3 cup warm water
- 1/4 tsp of scotch bonnet chopped (optional)
- 3 tbsp Oil Coconut or olive
Instructions
- Pour the oil into a 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, 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 season with black pepper, add the all purpose seasoning, stir in the butter and scotch bonnet and garnish with loose thyme leaves if you are including them.
- Serve accordingly
Notes
- Prepare the salted cod overnight, cover and set aside. This will eliminate having to do this the next day.
- I used 1/2 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.
Nutrition
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