Jamaican Cabbage and Saltfish

Total Time Prep: 15 min. + standing Cook: 15 min.
Yield 4 servings
Test Kitchen Approved
This Jamaican cabbage and saltfish recipe is a quick and healthy dish that feels like a slice of home. Perfect for breakfast, lunch or dinner, this low-calorie meal is full of flavor. —Candi Rookwood-Clarke, Fort Lauderdale, Florida

Ingredients

  • 2-1/2 cups water
  • 1/4 pound dried salted cod
  • 2 teaspoons salt, divided
  • 1 small head cabbage, shredded
  • 1 small white onion, sliced
  • 1/2 to 1 teaspoon Scotch Bonnet or habanero pepper, minced
  • 1/4 cup sliced red and green pepper
  • 1 small tomato, chopped
  • 4 teaspoons vegetable oil
  • Hot cooked rice, optional

Directions

  1. In a small saucepan, bring water to a boil. Add cod; simmer 2 minutes. Remove pan from heat and let stand until room temperature, about 30 minutes. Remove cod from water; discard water. Discard any skin and bones from cod; shred with a fork. Set aside.
  2. Meanwhile, fill a large bowl with cold water; add 1 teaspoon salt and stir to dissolve. Add cabbage and rinse; drain.
  3. In a large saucepan, heat oil. Add onion, peppers and tomatoes; cook until onions are tender, 4-5 minutes. Add cabbage and remaining 1 teaspoon salt. Cook, covered, until cabbage is tender and translucent, 5-6 minutes. Stir in fish; cook until heated through. Serve over rice if desired.

Nutrition Facts

3/4 cup cabbage mixture: 180 calories, 5g fat (1g saturated fat), 43mg cholesterol, 2675mg sodium, 13g carbohydrate (7g sugars, 5g fiber), 21g protein.

This Jamaican cabbage and saltfish recipe is a quick and healthy dish that feels like a slice of home. Perfect for breakfast, lunch or dinner, this low-calorie meal is full of flavor. —Candi Rookwood-Clarke, Fort Lauderdale, Florida
Recipe Creator

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