Saltfish and Cabbage Delight

Ingredients

• 500g (1.1 lb) salted codfish 500g (1.1 lb) salted codfish
• 1 small cabbage, shredded 1 small cabbage, shredded
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 3g

Preparation

1. 1.
   Place the salted codfish in a large bowl and cover it with cold water. Let it soak overnight, changing the water several times to remove excess salt.
2. 2.
   Drain the soaked codfish and rinse it under cold water. Place it in a pot and cover it with fresh water. Bring the water to a boil and cook the codfish for about 15 minutes, or until it becomes tender. Drain the codfish and let it cool slightly before flaking it into small pieces.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the sliced onions and minced garlic, and sauté until they become translucent.
4. 4.
   Add the diced tomatoes to the skillet and cook for a few minutes until they start to soften.
5. 5.
   Stir in the shredded cabbage, thyme, paprika, and black pepper. Cook the mixture for about 10 minutes, or until the cabbage becomes tender yet still retains its crunch.
6. 6.
   Add the flaked saltfish to the skillet and gently mix it with the cabbage mixture. Cook for an additional 5 minutes, allowing the flavors to meld together.
7. 7.
   Remove the skillet from heat and serve the Saltfish with Cabbage hot.

Treat your ingredients with care...

• Salted codfish — Soaking the codfish overnight is crucial to remove excess salt and ensure a balanced flavor. Be sure to change the water several times during the soaking process.
• Cabbage — Shredding the cabbage into thin strips allows it to cook evenly and retain its crunchiness. Avoid overcooking the cabbage to maintain its vibrant color and texture.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped scotch bonnet pepper to the dish.
• Serve the Saltfish with Cabbage with a side of fried plantains for a complete Caribbean meal.
• If you prefer a milder flavor, you can soak the salted codfish for a shorter period of time.
• Feel free to customize the dish by adding your favorite vegetables such as bell peppers or carrots.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Saltfish with Cabbage as a main course accompanied by rice or bread. Garnish with fresh herbs such as cilantro or parsley for added freshness.

Presentation advice

Present the Saltfish with Cabbage in a vibrant and colorful manner by arranging the dish on a large platter. Sprinkle some paprika or chopped green onions on top for an appealing visual touch.