Cabbage and Saltfish

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 3 tbsp 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 tbsp tomato paste
• ½ a head of cabbage (shredded)
• ⅓ cup warm water
• 1 tsp black pepper
• 6 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)
• ¼ tsp of scotch bonnet (chopped (optional))

Method

1. Pour the olive oil into a medium sized skillet on medium heat.
2. Saute the onion, garlic and scallion until soft and translucent
3. Add the saltfish followed by the tomato and tomato paste and cook for another 3-4 minutes.
4. Finally add the shredded cabbage and carefully fold it into the saltfish mixture so it's combined.
5. 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.
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.
7. Serve accordingly