Jamaican Cabbage And Saltfish Recipes

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CABBAGE AND SALTFISH



Cabbage and Saltfish image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

  • 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.

JAMAICAN CABBAGE



Jamaican Cabbage image

Great Jamaican-style cabbage. Great with jerk chicken or pork.

Provided by NewBerry

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 11

1 head cabbage
2 tablespoons olive oil, or as needed
1 small onion, thinly sliced
½ chopped green bell pepper
1 green onion, sliced
2 sprigs fresh thyme
1 whole Scotch bonnet chile pepper
1 teaspoon salt
1 cup shredded carrots
¼ cup white vinegar
2 tablespoons white sugar

Steps:

  • Peel tough outer leaves from cabbage, core the head, and shred cabbage.
  • Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
  • Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 19.2 g, Fat 4.8 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 437 mg, Sugar 12.1 g

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