Fish And Cabbage Food

CABBAGE AND SALTFISH

Steps:

• 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.

FISH AND CABBAGE

Steps:

• In small bowl, combine cumin, coriander,garlic,salt and pepper; rub on both sides of fish. Heat 3 tablespoon oil in large nonstick skillet; add fillets and panfry until each side to brown. keep them a side.
• Heat 2 tablespoon oil and add onion cook untill golden.then add salt and red chillies.
• Now add cabbage and fry. when cabbage cook then add fish and oil in which fish fryed.
• add green chillies and cover for 10 to 15 mins on low flame.
• serve with rice.

COD AND CABBAGE STEW

Steps:

• Fry bacon in a 4 1/2 qt (or larger) sauce pan until crisp.
• Remove bacon with a slotted spoon and drain on paper towels.
• Add onion to drippings and sautee until golden.
• Add clam juice and potato, bring to a boil, reduce heat and simmer until potato is tender.
• Add cabbage, and simmer 2 minutes.
• Add fish and simmer until fish turns opaque.
• Add cream, bacon, chives, salt and white pepper and simmer 1 minute before serving.

ONE-POT CABBAGE & BEANS WITH WHITE FISH

Steps:

• Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.
• When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.

FISH AND COUSCOUS STUFFED MEDITERRANEAN CABBAGE ROLLS

Steps:

• Homemade Greek Seasoning -- You can make a batch of this up and put in a small spice jar. Once you try this, you will always keep some on hand.: 1 1/2 teaspoons dried oregano, 1 teaspoon dried mint, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried minced onion, 1/4 teaspoon dried minced garlic. Options, you can add some lemon pepper, or marjoram, but that is my favorite combination that I use.
• Cabbage -- In a large pot, bring salted water up to a boil and add the cabbage. Blanch, or cook the cabbage just until the leaves are tender or no longer stiff and easy to work work. It should take about 3-4 minutes. Now don't get rid of that water, just turn it off for now. Once the cabbage is cool enough to handle remove the outer leaves, the ones that are soft and no longer stiff. As you get in to the smaller leaves they will be stiffer, so heat up the water to a boil and put the cabbage back in to finish blanching the remaining cabbage, just another 2-3 minutes. Once cool, take off the leaves.
• Set all the leaves off to the side to cool. And don't worry if they are all different sizes, that is just the way stuffed cabbage is. Each stuffed leaf will be a bit different.
• NOTE: Don't throw that water out yet. We use it one more time.
• Fish -- Now you can use a variety of methods, but since you already have hot boiling water from the cabbage, why get rid of it. I simply put a steamer basket (or you can use a colander or even a strainer; I have even used a small grate) over the top, cut my fish fillets into 3" pieces, easier to work with, and add to the steamer basket. Put a lid or foil over the top and just cooked until slightly tender, but not too long. Usually 4-5 minutes is all you need. Remove and let cool.
• Couscous -- Now you can use your favorite brand. Simply follow the directions on the package. My method is to bring a bowl of water up to a boil in the microwave. Remove, add the couscous, cover with plastic wrap and you are done. You want approximately 1 1/2 cups cooked couscous, a little more or less is fine. Just set to the side.
• Vegetable Filling -- In a medium saute pan, heat to medium high and add the olive oil. Add the peppers, onion, celery, and garlic and cook 3-4 minutes until the vegetables begin to soften and the onion gets opaque. Then add in the scallions, parsley, Greek seasoning and olives and just stir to combine all the flavors. Remove to the side.
• Fish filling -- Take you fish and use your fork to flake the fish. I just roughly flake it, it will fall apart as you mix it with the other ingredients. To the couscous, just remove the plastic wrap or fork to "fluff up." Then add the fish, sauteed vegetables, lemon juice and zest, and the egg to the couscous. Mix well. Your filling is done.
• Sauce -- The sauce can simmer as you roll your cabbage leaves. In a medium to large pot bring to medium heat and add the olive oil and then the onions and garlic. Cook for just 2-3 minutes until the onions begin to soften. Deglaze the pan with the white wine and then add in the tomatoes and Greek seasoning. Stir well and then add in the artichoke hearts. Just reduce the heat to low and let it simmer.
• Rolls -- Now the fun part. Lay out the cabbage leaves and put a good spoon of the couscous mixture to the center of the leaf. I fold one end over (the smaller end), then tuck in the 2 sides, and finish rolling. Just like you would make a sandwich wrap. Secure with a toothpick and you are done.
• If you have any filling left, don't throw it out. Save it and reinvent it. Add some feta cheese and fresh tomatoes and serve as a cold salad over a bed of lettuce or stuff in a tomato for a quick healthy lunch or dinner.
• Casserole -- I like to bake mine in a large casserole dish, I add all the cabbage leaves and then top with the simmered tomato and artichoke sauce. In a 350 degree oven, cover and bake 30-40 minutes until the cabbage is very tender and all the filling reheats.
• Serve -- Make sure to serve 2-3 leaves per person and top with extra tomato sauce and the black olives as a garnish. Some crusty bread and you have a great dinner. I love to start with a bowl of creamy potato soup, I made earlier, so just reheat. It makes a nice Sunday Comfort Food Meal for a cold chilly day.