This Jamaican cabbage and saltfish recipe is a quick and healthy dish that feels like a slice of home. Perfect for breakfast, lunch or dinner, this low-calorie meal is full of flavor.

Ingredients

• 2-1/2 cups water
• 1/4 pound dried salted cod
• 2 teaspoons salt, divided
• 1 small head cabbage, shredded
• 1 small white onion, sliced
• 1/2 to 1 teaspoon scotch bonnet or habanero pepper, minced
• 1/4 cup sliced red and green pepper
• 1 small tomato, chopped
• 4 teaspoons vegetable oil
• hot cooked rice, optional

Directions

1. In a small saucepan, bring water to a boil. Add cod; simmer 2 minutes. Remove pan from heat and let stand until room temperature, about 30 minutes. Remove cod from water; discard water. Discard any skin and bones from cod; shred with a fork. Set aside.
2. Meanwhile, fill a large bowl with cold water; add 1 teaspoon salt and stir to dissolve. Add cabbage and rinse; drain.
3. In a large saucepan, heat oil. Add onion, peppers and tomatoes; cook until onions are tender, 4-5 minutes. Add cabbage and remaining 1 teaspoon salt. Cook, covered, until cabbage is tender and translucent, 5-6 minutes. Stir in fish; cook until heated through. Serve over rice if desired.