Recipe courtesy of Jamaica Kitchen
Cabbage and Saltfish
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 438
- Total Fat
- 28
- Saturated Fat
- 6
- Carbohydrates
- 22
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 27
- Cholesterol
- 78
- Sodium
- 2748
- Total: 30 min
- Active: 30 min
Ingredients
1/2 pound salted cod or pollock
1/2 cup vegetable oil
4 tablespoons salted butter, cut into 4 pieces
1 small onion, finely chopped
1/2 bunch scallions, chopped
1 tablespoon minced garlic
1 small tomato, diced
Salt and black pepper
2 pounds cabbage, cored and thinly sliced
Cooked rice, for serving
Directions
- Combine the salted fish and 6 cups of water in a small pot and bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes. Drain the fish and then rinse it thoroughly with cold water. Break into small pieces and set aside.
- Heat the oil in a large skillet over high heat. Add the butter, onions, scallions, garlic, tomatoes and 1 teaspoon salt and cook, stirring occasionally, for 5 minutes.
- Add the fish and stir occasionally for 3 minutes. Add the cabbage and 1 cup water, cover and simmer 5 minutes more. Add 2 teaspoons pepper and stir until thoroughly combined. Serve with rice.