Sautéed or fry cabbage is the perfect easy weeknight meal. I love it cooked soft with shrimp or chicken and served with roti. When sautéed, the cabbage becomes so tender and melts away in your mouth. Juices from fresh tomato and tomato paste give it a deliciously tangy flavor.
If you haven't had much experience cooking with cabbage, now is the time to try. It's one of the most versatile and inexpensive vegetables you could buy. I can usually find cabbage for under a dollar a pound at the grocery store. One head of green cabbage goes a long way, too. Depending on what I'm cooking, I can typically get two meals out of it. Aside from a simple sauté, I love to make cabbage curry with shrimp. It's so comforting and healthy.
When picking cabbage at the store or market it should feel heavy in size, with tightly packed leaves. You’ll also want to avoid any signs of discoloration. Cabbage stays for a while in the refrigerator. It can last a couple of weeks without spoiling, just cut off any dry ends when prepping.
Is there any other vegetable this versatile? Eat it raw, put it in stir fry, make kimchi, throw it in some soup or toss it up with a salad!
This particular recipe uses salted cod fish (saltfish), but if that doesn't suit your taste, here are some other options to use instead:
- 1 15.5oz can of chickpeas
- 1lb chicken
- 1lb shrimp
- ground turkey, chicken, or beef
- corned mutton or beef
If using chicken or ground meat- cook onion, garlic and pepper first, then add meat. Cook until browned then add cabbage and seasonings.
If using shrimp - cook separately then add to cabbage when it's almost done.
For corned mutton or beef- cook onion, garlic, pepper first, add meat. Then add cabbage and seasonings. Let it simmer until cabbage is completely cooked.
I've used boneless and skinless salted cod fish. After boiling the salt out of it, I flaked it then sautéed in oil until crisp.
- 1 medium head green cabbage, chopped into 2 pieces
- 2 heaping tbsp green seasoning or 1 med onion, 3 cloves garlic, 1 hot pepper, all finely chopped
- 2 large plum tomatoes, diced
- 2 tsp tomato paste
- 1 small bouillon cube or 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 stems scallions, finely chopped
- 3 tbsp cooking oil
- 12oz salted codfish, boneless and skinless
- water for boiling
- ¼ tsp paprika
- ¼ tsp black pepper
- 2 tbsp oil for cooking
- Put saltfish in a medium pot, cover with water and bring to boil. Boil 6-7 minutes, drain water. Fill the pot again with just enough water to cover fish. Boil 2-3 minutes. Drain again. Flake saltfish with a fork, leaving big chunks, set aside.
- In a small frying pan, heat oil on medium. Add saltfish, paprika, and black pepper. Fry until browned. Remove from heat.
- In a wok or medium pot, add 3 tbsp oil and heat on medium-high. Add green seasoning or onion, garlic, pepper. Sauté a few minutes until fragrant. Add tomatoes, cook 5-6 minutes. Add cabbage and toss.
- Add tomato paste, bouillon cube, black pepper, oregano, and thyme. Cover pot and let cabbage cook 15 minutes, turning a few times along the way.
- Add saltfish to cabbage. Cook an additional 5 minutes. Add scallions.
- Cabbage is done when soft and the liquid dries down.
When prepping cabbage, remove stalk/stem and any thick pieces near the core.