Steamed cabbage and saltfish is a popular Jamaican dish. This recipe uses ingredients that are readily available in most parts of the world, making it easy to prepare.

This recipe is a Jamaican dish that includes cabbage, saltfish, and tomato sauce. It’s a very easy dish to make and it’s also really delicious.

This steamed cabbage and saltfish dish is perfect for a weeknight meal. It’s quick and simple to prepare, and it’s delicious. Cabbage, flakes saltfish, onion, bell pepper, thyme, and scallion cooked together. Yummy!

Cabbage Steamed with Saltfish

Steamed cabbage is one of my favorite vegetables since it is simple to cook and inexpensive to buy. The sweet flavor of the cabbage mixed with the salty taste of the saltfish is what makes this meal so delicious (at least for me). With a dash of scotch bonnet pepper, I’ve got the ideal meal.

I sometimes fry with coconut oil to give the cabbage a sweeter flavor.

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The Saltfish Is Soaked

Saltfish is traditionally steeped overnight to remove excess salt and soften the fish. However, there are now many different kinds of saltfish, and the manner the fish is prepared has changed.

Skinless and boneless saltfish, for example, isn’t as hard as saltfish with bones, so you won’t need to soak it overnight. You won’t need to boil it before boiling it down with the other ingredients if you soak it overnight.

I used the saltfish with its bones for this dish, and since I didn’t soak it overnight, I had to boil it first.

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Steamed Cabbage with Saltfish: What You’ll Need

This is all you’ll need to make this steamed cabbage dish.

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  • The finest white cabbage is white cabbage with light green leaves. The unlit cabbage with the white leaves is simpler to shred and prepare.
  • Saltfish with bones and scales: I always use saltfish with bones and scales. Preparing this kind of saltfish takes a bit longer, but I don’t mind. If you want to cut down on prep time, choose boneless and skinless saltfish. Because you soaked the boneless and skinless slatfish overnight, you don’t need to boil it before cooking it down with the cabbage.
  • Essential ingredients: carrot, scallion, onion, garlic, thyme, tomato, and scotch bonnet pepper
  • You may use several colors or just one color for the bell pepper. I’m working with green and red.
  • Salt (not seen in photo): You may need to add a little salt back to the pot depending on how much salt you washed away. Soaking saltfish overnight will likely remove so much salt from the fish that you’ll need to add salt to the pot. Just make sure the soup is completely cooked before adding any more salt.
  • Butter (not visible in the picture) is a frequent ingredient in Jamaican steamed cabbage. I’ve never used it; instead, I use coconut or olive oil.

Jamaican Steam Cabbage: How To Make It

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First, prepare the saltfish. Because I hadn’t soaked the saltfish, I had to boil it to remove part of the salt. I then add the cabbage and veggies after sautéing it with the onion, scallion, garlic, and thyme.

With What To Serve It

Jamaican steamed cabbage with saltfish

Hard food, such as boiling ground supplies such green banana, yam, and pumpkin, goes well with steamed cabbage and saltfish.

It’s also delicious with pumpkin or coconut rice.


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steamed cabbage and saltfish

Recipe for Steamed Cabbage with Saltfish

Steamed-Cabbage-And-Saltfish-Recipe-Jamaican-Foods-and-RecipesLesa

It’s easy to make, delicious, and pairs well with your favorite rice meal.

Time to Prepare: 10 minutes

Time to cook: 20 minutes

Course Description:

Jamaican cuisine

5 person servings

Calories (kcal): 201

  • 1 pound of saltfish
  • 1 shredded medium cabbage
  • 1 chopped bell pepper
  • 1 large shredded carrot
  • 2 small diced tomatoes
  • 1 scallion stalk, chopped
  • 3 thyme sprigs
  • 1 chopped little onion
  • 2 garlic cloves
  • 12 Scotch bonnet peppers, seeded and cut finely
  • a quarter teaspoon of black pepper
  • Olive Oil (212 tbsp)
  • sodium chloride (optional)
  • If you didn’t soak the saltfish, rinse it to remove the extra salt, then set it in a pot with new water and bring to a boil for 10 minutes.

  • Pour the boiling water out and replace it with cold clod water to keep the saltfish cool.

  • Debone and remove the skin. Set away the fake saltfish.

  • Cook for two minutes on medium heat with the cooking and the chopped onion, garlic, scallion, and scotch bonnet pepper in a saucepan.

  • Cook for another 2 minutes after adding the flakes saltfish.

  • Combine the tomato and thyme in a bowl.

  • Combine the bell pepper and cabbage in a mixing bowl. Cover and steam for approximately 5 minutes on low heat.

  • Cover and steam for another 5 minutes after adding the carrot.

  • Add the black pepper and any more salt as needed. Turn off the heat and set the timer for 3 minutes. Serve with your favorite side dish.

  • To keep the cabbage from burning, add a splash of water. In this instance, I didn’t have to since the pot produced its own water. 
  • I add the carrot last because I like crisp carrots; however, if that is not your preference, add it after the bell peppers.  

 

This recipe for jamaican curry cabbage is a traditional Jamaican dish. It uses steamed cabbage and saltfish, which are also known as codfish.

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