2 sprigs of thymestem removed or 1 teaspoon of dried(optional)
1teaspoonall purpose seasoningoptional, see post for recipe link
1tablespoondairy free butteroptional
⅓cupwarm water
¼teaspoonof scotch bonnetchopped (optional)
3tablespoonOilCoconut 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 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.