| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 pound salted cod or pollock
- 1/2 cup vegetable oil
- 4 tablespoons salted butter, cut into 4 pieces
- 1 small onion, finely chopped
- 1/2 bunch scallions, chopped
- 1 tablespoon minced garlic
- 1 small tomato, diced
- Salt and black pepper
- 2 pounds cabbage, cored and thinly sliced
- Cooked rice, for serving
Instructions
- Combine the salted fish and 6 cups of water in a small pot and bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes. Drain the fish and then rinse it thoroughly with cold water. Break into small pieces and set aside.
- Heat the oil in a large skillet over high heat. Add the butter, onions, scallions, garlic, tomatoes and 1 teaspoon salt and cook, stirring occasionally, for 5 minutes.
- Add the fish and stir occasionally for 3 minutes. Add the cabbage and 1 cup water, cover and simmer 5 minutes more. Add 2 teaspoons pepper and stir until thoroughly combined. Serve with rice.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 438 |
| Total Fat | 28 g |
| Saturated Fat | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 27 g |
| Cholesterol | 78 mg |
| Sodium | 2748 mg |
| Serving Size | 1 of 6 servings |
| Calories | 438 |
| Total Fat | 28 g |
| Saturated Fat | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 27 g |
| Cholesterol | 78 mg |
| Sodium | 2748 mg |