Salt Fish & Cabbage Cookup
This saltfish and cabbage combination is the quintessential Jamaican meal, versatile as it is satisfying. The desalted and rehydrated fish paired with cabbage is seasoned with thyme, scallion, all spice and scotch bonnet pepper and yields a savory dish full of flavor and heat. Enjoy for breakfast or pair with your favorite side for an any time of the day meal.
Equipment
- Large frying pan or cast iron skillet with cover
- Wooden spoon
Ingredients
To Make Saltfish & Cabbage:
- 1 lb salted cod or pollock
- 2 tbsp avocado oil
- ½ medium onion sliced
- 2 cloves garlic thinly sliced
- ½ red bell pepper sliced
- ½ green bell pepper sliced
- 1-2 stalks scallions chopped (optional)
- 2 sprigs of thyme
- 1 scotch bonnet or habanero pepper deseeded and thinly sliced
- 1 roma tomato sliced
- 1 small green cabbage thinly sliced/shredded
Spice/Seasoning mix:
- ¼ tsp black pepper
- ¼ - ½ tsp salt I omit the salt if the salt fish still has some saltiness to it
- ¼ tsp all spice
- ½ tsp dried parsley
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp garlic powder
Instructions
Prepare the Salt fish
- Method 1: Place salt fish in a large pot and cover with cold water leaving to soak in the fridge overnight making sure to change water every 4-6 hours.
- Method 2: Boil salt fish for 10-15 minutes to remove excess salt. Taste a piece of the salt fish to check for saltiness and change water and boil again until to your liking..
- Once salt fish is to your liking, drain water. Use a pairing knife to remove any scales, skin and bones. Then use your hands to break salt fish into fork size pieces. Set aside.
To Make Salt Fish & Cabbage:
- Combine black pepper, salt, parsley, paprika, thyme and garlic powder in a small bowl and set aside.
- In a large frying pan or cast iron skillet over medium high heat, add the avocado oil and once heated, add the sliced onions, garlic, bell peppers, scotch bonnet pepper and tomato followed by half of spice mixture and mix until veggies are coated and let sautè for about 2-3 minutes.
- Next add the salt fish, cabbage and the remaining spices, folding until everything is combined. Cover and let cabbage steam until tender crisp and salt fish is heated through, about 2-3 minutes.
- Remove from heat, serve immediately with your favorite sides.
- Complete the meal suggestions: have with boiled or fried dumplings, fried or roasted plantains, sliced of harddough bread, steamed white or brown rice or boiled ground provisions aka yam, potato, pumpkin etc.
Notes
Leftovers:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat any leftovers in a covered skillet over medium heat.
To Make This 100% Vegan:
You could make this 100% plant based by substituting jackfruit for the salt fish. 2 cans of jackfruit drained and rinsed = 1lb of salt fish. To a pot of boiling water add 1 1/2 tbsp of kosher salt and the jackfruit and let boil for 10 minutes until it is tender. Drain and set aside. Add the jackfruit where you would add the salt fish in this recipe.