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Gluten Free Meat & Poultry

Cabbage With Smoked Pork And Pumpkin.

The only way mommy could get me/us to eat cabbage as kids growing up on the islands, was if she made or bought Chow Mein. Back then I don’t ever recall seeing bean sprouts in Chow Mein as I do in Canada as the norm. Maybe I’ll share that recipe soon! However as an adult, I’m always looking for ways to put cabbage to use. Here’s another (soon to be) classic dish using the humble cabbage..

You’ll Need…

1/2 lb smoked pork soup bones
1 1/2 tablespoon olive oil
3/4 lb pumpkin (cubed)
2 pimento peppers (aka seasoning peppers)
1/2 teaspoon black pepper
1/2 teaspoon curry powder
1 1/2 – 2 lb cabbage
1 medium onion (sliced)
3/4 teaspoon sea salt
1 bell pepper (chopped)

Notes! I used sea salt as it’s the only salt I really use. Use your fav salt. Should you wanted to add 1/2 teaspoon dried thyme and 2 cloves crushed garlic, it will add additional flavor to the overall dish. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. May I suggest you watch the video below as some questions you may have should be answered there.

At my local butcher the smoked pork I purchased was labelled as Smoked Pork Soup Bones. In your area it may be called something else. Should you want to use remnants of ham, smoked pork hocks, smoked ribs, or if pork is not your thing, you may use smoked turkey. Regular smoked pork or turkey bacon could be used with success as well.

Heat the oil in a pan on a med/low flame and add the pieces of smoked pork. Allow it to cook for about 5 minutes to flavor the oil and the render some of it’s fat out.

Then add the sliced onion, black pepper and pimento peppers. Don’t stress if you can’t source the pimento pepper (I grew mine, but you can try West Indian and Asian supermarkets). It gives the dish a lovely flavor, without any heat.

After a couple minutes add the curry powder and if you wanted, some garlic and dry thyme.

Next goes the diced pumpkin (butternut squash will work as well) and stir. Continue cooking for another 3-4 minutes, then add the bell pepper.

Two minutes later add the chopped cabbage and mix well to combine and coat everything with that lovely smokey flavor.

Don’t worry if you find that it looks like it will not all fit, as the cabbage gets in contact with the heat from the pan, it will wilt down. Add in layers if necessary. Top with the salt and cook on a medium flame until it’s tender to your liking. BTW I did wash the cabbage before and after slicing.

I allowed it to cook for 5-6 minutes after adding the cabbage (pan uncovered) as the residual water from washing the cabbage and the natural juices it sprouted allowed it to steam sauté.

To personalize things, taste and adjust the salt to your liking and determine how ‘cooked’ you want the finished cabbage. The diced pumpkin will give the dish a wonderful sweet undertone. Should you want to give it a kick, add a few slices of your fav hot pepper. Serve with rice or as you would with any cabbage dish.

Gluten Free Seafood

Stewed Cabbage With Salted Cod.

Here’s another one of those CLASSIC Caribbean recipes enjoyed across the region. A dish where you can let your creativity run crazy, by adding ingredients you like (vegetables) or to simply clear out ends of vegetables you have unused in the fridge. As a side dish to roti, ground provisions or dumplings or served on hot steaming rice.

You’ll Need…

1/2 large cabbage (rough chopped)
2-3 tablespoon olive oil
1-2 cups prepared Salted Cod
1 onion (sliced)
3-4 cloves garlic (smashed)
1/2 red and green Bell peppers (sliced)
1/2 medium carrot (julienne)
4-6 sprigs thyme
3/4 teaspoon black pepper
3 tablespoon parsley (chopped)
1/2 scotch bonnet pepper

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

Prep all the ingredients in advance so you can run through the recipe quickly. For the Salted Cod, you can boil for a few minutes or soak it overnight. Rinse and shred. Watch this video if you want to see step by step How Salted Cod Is Prepared.

In a wide pot medium flame, add the olive oil (use any oil you like).

Now add the prepared salted cod pieces. turn the heat down to low to bring out all that flavor. 2 minutes later add the thyme, garlic and the scotch bonnet pepper (be mindful to wear gloves and/or to wash your hands with soap and water after handling such hot peppers). Toss in the onion and give everything a good mix.

Go in with the carrots, bell pepper and black pepper and stir well.

Four minutes later, turn the heat up to medium and add the cabbage. It may look like a lot, but it will wilt down as it cook. Mix well to combine all the flavors.

I didn’t use a lid, but you can if you wish to help speed up the cooking time/process. Stir a few times.

Now it’s time to personalize things. Taste for salt and adjust accordingly. The remaining salt in the Salted Cod meant I didn’t have to adjust anything. The other thing is, cook the cabbage to the consistency and texture you like. For me, five minutes after adding the cabbage it was to my liking.

Top with the parsley and turn off the heat (stir).

As classic as it gets and so simple to put together. While as a lil fella on the islands I never enjoy Cabbage, I always seem to have one sitting in our fridge in my adult years. From soups, to stews and stir-fry’s, it’s a great way to add texture and to stretch a dish. Takes on wicked flavors too! And speaking about flavors, the simple (now very expensive) Salted Cod can enhance any dish IMHO with that lovely flavor we so adore in the Caribbean.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

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!

I'm Chris

Welcome to my kitchen, where Caribbean flavor takes center stage. Since 2009, I've been sharing recipes, stories, and memories that celebrate the food I grew up with and the people who taught me how to cook.

Whether you're here to master the classics, try something new, or just find comfort in a bowl of soup or plate of rice, there's a spot for you at this table.

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