Trinidad Cabbage and Tomatoes (stewed cabbage and tomatoes)
This quick, simple, budget-friendly and healthy steamed cabbage recipe, referred to as "fry cabbage" in Trindad 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.
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.
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Notes
Variations: cook prepared salted cod in hot oil until crisp/brown before adding onion, tomatoes, garlic.