This quick, simple, budget-friendly and healthy steamed cabbage recipe, referred to as “fry cabbage” in Trinidad and is traditionally eaten as a main vegan/vegetarian dish with sada roti, fried bake, dosti roti, paratha roti, hops bread or even coconut bake for breakfast. Below I served it with fried saltfish buljol and fried fish.
What to Eat with Trini Fry Cabbage?
It is also great as a side dish to stewed, baked, grilled, bbq’d or curried meats.
How to Cook Fry Cabbage?
In this recipe, the tough ribs are removed from the cabbage, the cabbage is then coarsely chopped. Once the aromatics are softened, the cabbage is added and quickly stir-fried, keeping a little crunch as it continues to cook after the heat is taken off.
How to Choose Cabbage?
When choosing cabbage, pick cabbages with no wilted or brownish leaves that are heavy and firm in your hand.
I do hope you give this recipe a try, if you wish to see how it’s made in detail, please check out the accompanying YouTube video.
Ingredients Needed for Trinidad Cabbage and Tomatoes (stewed cabbage and tomatoes)
- 1 medium head cabbage (coarsely chopped)
- ¼ cup extra virgin olive oil
- 1 medium onion, sliced
- 3 cloves garlic, crushed
- 2 plum tomatoes, chopped
- 2 scallions
- Salt
- Ground coriander, optional
First prep the cabbage by removing the outer, tough, dark green leaves from the cabbage. Wash the cabbage and pat dry. Slice in half or quarters and remove the cabbage core by cutting down a few inches deep. Coarsely chop the cabbage, trimming any tough stems.
Chop tomatoes, slice onion and grate garlic. Optional 0 grate a half carrot in the large side of the grater.
Heat oil in a skillet or frying pan over medium-high heat. Add the tomatoes, onion and garlic and cook until the tomatoes soften and onion is translucent.
Add cabbage, scallions, salt and stir fry until cabbage is crisp-tender, about 10-15 minutes.
Variations: cook prepared salted cod in hot oil until crisp/brown before adding onion, tomatoes, garlic.
Hope you enjoy!
OTHER RECIPES YOU MAY LOVE:
Trinidad Cabbage and Tomatoes (stewed cabbage and tomatoes)
Ingredients
- medium head cabbage coarsely chopped, 1-2 lbs
- 6 tbs extra virgin olive oil
- 1 onion sliced
- 4 cloves garlic crushed
- 2 plum tomatoes chopped
- 2 scallions chopped
- Salt to taste
- Ground coriander optional
Instructions
- First prep the cabbage by removing the outer tough dark green leaves from the cabbage. Wash the cabbage and pat dry. Slice in half or quarters and remove the cabbage core by cutting down a few inches deep. Coarsely chop the cabbage, trimming any tough stems.
- Heat oil in a skillet or frying pan over medium-high heat. Add the tomatoes, onion and garlic and cook until the tomatoes soften and onion is translucent.
- Add cabbage, scallions, salt and stir fry until cabbage is crisp-tender, about 10-15 minutes. Enjoy with roti or as a side dish.
Video
Notes
Nutrition
With love and best dishes,
Ria
