Cabbage and Saltfish

Method7 steps

1. 1

   Step 1: Start with the 1 lb saltfish already fully cooked, flaked and free of skin and bones; keep it refrigerated until it is needed. Chop the onion and tomato, mince the garlic, slice the scallions and shred the cabbage before heating the pan. Put the 3 tbsp olive oil in a medium skillet over medium heat.

   Uses 3 tbsp olive oil

2. 2

   Step 2: Add the chopped small onion (1), 2 minced garlic cloves and 2 sliced scallions to the oil from step 1. Sauté until softened and translucent.

   Uses Warmed olive oil · 1 small onion (chopped) · 2 cloves garlic, minced · 2 scallion (sliced)

3. 3

   Step 3: Add the 1 lb ready cooked flaked saltfish, chopped medium tomato and 1 tbsp tomato paste to the aromatic pan from step 2. Cook, stirring, for 3–4 minutes, checking from 3 minutes.

   Check saltfish and tomato · 3 minUses Sautéed onion, garlic and scallions · 1 lb ready cooked flaked saltfish · 1 medium sized tomato (chopped into small pieces) · 1 tbsp tomato paste

4. 4

   Step 4: Fold the shredded half large head of cabbage into the saltfish-and-tomato mixture from step 3 until combined.

   Uses Saltfish and tomato with sautéed aromatics · ½ large head cabbage, shredded

5. 5

   Step 5: Pour the ⅓ cup warm water into the cabbage pan from step 4 and add the optional leaves stripped from 6 thyme sprigs. Bring the small amount of liquid to a simmer and steady steam, then cover and reduce to low heat. Steam for 15–20 minutes, checking tenderness from 15 minutes and checking during cooking that the pan is not drying out. Add a splash of the separate additional water only if needed.

   Check steamed cabbage · 15 minUses Cabbage folded into the saltfish mixture · ⅓ cup warm water · Leaves from 6 thyme sprigs, optional · A splash of additional water if the cabbage starts to dry out

6. 6

   Step 6: When the cabbage from step 5 is tender, remove the lid. Stir in the 1 tsp black pepper and, if using, the 1 tsp ready all-purpose seasoning, 1 tbsp dairy-free butter and ¼ tsp chopped Scotch bonnet. Heat until the butter has melted and the dish, including the prepared cooked saltfish, reaches 74°C (165°F).

   Uses Tender steamed cabbage and saltfish · 1 tsp black pepper · 1 tsp ready all-purpose seasoning, optional · 1 tbsp dairy free butter (optional) · ¼ tsp of scotch bonnet (chopped (optional))

7. 7

   Step 7: Serve the hot finished cabbage and saltfish from step 6.

   Uses Finished cabbage and saltfish