In Memory Of Karen Nicole Smith, 1972 - 2016

Fry Cabbage With Saltfish (Salted Cod).

Cabbage with saltfish.. such a common and classic Caribbean dish, loved across the region. Bits of Salted Cod added to any dish is what most Caribbean folks would consider our ‘Umami’, so it’s common to elevate things like the simple Cabbage to new tasty heights. The beauty of this dish is that you can any vegetable you have on hand or enjoy as other cultures do stir fry. Days when I have mushrooms or fresh green peas from the garden.. yea they find their way into the pot.

You’ll Need…

2 tablespoon olive oil
1 medium onion (diced)
1/2 scotch bonnet pepper (sliced)
1 large tomato (seeded / diced)
1/2 large cabbage (shredded/chopped)
1/3 lb salted cod (prepared)
1 medium carrot (grated)
1/2 teaspoon black pepper (divided)
2 scallions (chopped)
salt (adjust)

Important. If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements.

How To Prepare Salted Cod (saltfish) < Click The Watch!

Heat oil on a medium flame in a wide saucepan, then go in with the onion and stir. Turn the heat down to low and cook slowly to bring out the natural sweetness of the onion without burning it.

Add the scotch bonnet pepper, 1/2 the black pepper and the prepared salted cod (saltfish). Cook on low for 3 minutes. Heat up to medium, add the tomato and stir. A minute later add the crushed garlic and cook for 3 minutes.

Note! Wash your hands with soap and water immediately after handling such hot peppers and don’t include any seeds or the white membrane surrounding the seeds as that’s where the scorching heat lives. Unless you want the raw fire.

Add the chopped/shredded cabbage and stir well to bring all the flavors together. It will seem like a lot of cabbage, but it will wilt as it cooks. Place the lid on and cook for about 3 minutes. Remove the lid at this point and stir well.

Add the grated carrot and combine. (heat still on medium/high) Put the lid back on and cook for 3-4 minutes to sort of steam the cabbage and carrot.

Taste for salt and adjust as the salted cod may have enough remaining salt (as in my case) to season this dish for you. Hit it with the remaining black pepper, toss in the scallions and mix well. Turn off your heat.

Serve as a side dish and any remaining can be used to make the perfect filling for sandwiches.. my fav actually. Quick, simple and tasty, no need to fuss around in the kitchen when you got saltfish and cabbage yea. Enjoy!

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  1. Jackie
    March 12, 2023 / 4:54 pm

    I didn’t have any tomatoes so I used a bit of tomatoe sauce. It was delicious, thanks for the recipe.

  2. Sharon
    April 3, 2021 / 12:40 pm

    Hey Chris, do you think I could make this with drained canned pink salmon? My (Trini-Canadian) husband doesn’t fancy buying saltfish for some reason 🙁

    • admin
      April 4, 2021 / 12:31 pm

      most definitely. I’ll share a recipe very soon.

  3. Samantha
    December 10, 2020 / 1:01 am

    Didn’t have much white cabbage, so I topped up with some red cabbage. I also added one ochro and a small green sweet pepper and some shadon Beni leaves. Came out pretty good. Had it with some toast bread.

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