Bacalao con Repollo [Video+Recipe] Codfish with Cabbage

Why we ❤️ it

An inexpensive, simple, filling dish with every must-have ingredient in the Dominican lenten menu, this flavorful new (very old?) dish is based on one of the main ingredients in our Lent tradition: bacalao (salted, dry codfish).

Just what you need to add variety to the season's menu. Bacalao in Spanish is simply codfish.

But if you say bacalao in the Dominican Republic, everyone will think you're talking about the traditional salted, dry codfish that is traditionally served during Lent and Easter. For this recipe, you'll need salted bacalao.

Bacalao con repollo (col) y huevo.

Serving suggestions

This juicy Bacalao con repollo is great over steamy Arroz blanco graneado, and some Fritos maduros pair wonderfully with it.

If I had any avocado, I would have served some, too. I would in addition serve it with some Guandules con coco if I had the time to make it.

Top tips

- Desalting bacalao: Removing all the salt in bacalao is key in this dish.

Check our bacalao guide for more instructions on how to do that. - Cooking cabbage: Do not overcook the cabbage; it should be a bit wilted but still have some bite.

It took me about 5-7 minutes to do that. - Boiled eggs: Have the eggs boiled and peeled prior to cookery the cabbage, but don't cut them until it's time to serve so they don't get dry. 8-min eggs (yolk set, but not fully hard) is my preference, but you may have different likes.

About this recipe

Two years ago while I was researching something for another method or article I came across a mention in a 1927 Dominican book:

"[...] que traen desde el amanecer árganas enteras repletas de coliflor o 'repollos' para el mixto plato de Cuaresma hecho de esta hoja guisada con bacalao y huevos salcochados aparte y sumados al guiso en vísperas de 'apearlo'." "[…] who starting at dawn bring weaved panniers full of cauliflower or 'cabbage' for the mixed Lenten dish made of this leaf stewed with codfish. Eggs boiled separately and added to the stew on the eve of removing it from the heat." (my translation).

So... what was it, cauliflower or cabbage? My money was on cabbage, as cauliflower doesn't feature in any of our traditional dishes - plus, he says "leaf".

As I told someone, the problem with tracking the history of our dishes is that long ago, people who wrote books didn't cook, and cooks didn't write. I have been asking around for two years without results.

Nobody seemed to have heard of this dish. I recently contacted two of the professional Dominican chefs and food writers I respect the most, Emil Vega and Rosa Gómez.

Neither had even come across that book mention. There was so little to go by that Emil suggested I just make a new dish and start a new tradition, so... here it is. Have you heard of the dish mentioned here?

If so, how did your family make it? Let me know in the comments! This awesome free method contains Amazon affiliate links, we receive a small commission from any buyout you make at no extra cost to you.

Bacalao con Repollo [Video+Recipe] Codfish with Cabbage

- 1½ libra bacalao (salted codfish), [0.7 kg]

- 1 small red onion, cut into strips - 3 cloves garlic, crushed

- 1 bell pepper, cut into strips - 2 large tomato, chopped

- ¼ cup pitted green olives, cut into quarters (optional) - ¼ head cabbage, shredded

- 2 teaspoons salt, (or more, to taste) - 1 teaspoon pepper, (or more, to taste) - Handful minced parsley, or cilantro

1. Desalting bacalao

- Rinse the bacalao in running water, scrubbing off as much surface salt as possible.

Soak the codfish in abundant water overnight or at least two hours. If you leave it overnight, change the water at least once.

2. Boiling codifish

- Rinse the bacalao again and discard the water. Place the codfish in a big pot or large Dutch oven, and add about half a gallon (2 liters) of fresh water to it.

Place the eggs in the pot.Simmer over medium heat. After 12 minutes, remove the eggs and set them aside.

Continue boiling the codfish until it starts flaking; add a cup of water every so often to maintain a similar level as when it kicked off. Stir to cook evenly.This may take 30 to 40 minutes, depending on the freshness and quality of the fish.

3. Getting bacalao ready

- Once the bacalao is flaking, remove it from the heat and the water, drain, and discard the water.

Place in a bowl and add fresh water to and and let it rest until it has cooled down to room temperature.Once cooled to room temperature, flake the codfish into small, spoon-size pieces, and make sure to discard bones, fins, and skin. Taste the fish, it should have a pleasant saltiness, but not excessively so.

If it is still too salty, you will have to soak it again in clean water until it is no longer too salty.Set the shredded bacalao aside.

4. Sautéing vegetables

- Heat oil in large skillet over medium heat.Cook and stir the onions, garlic, and bell pepper until the onions become translucent.

5. Cooking cabbage

- Stir in the bacalao, tomato, and olives and cook until hot. Add the tomato sauce, salt, pepper, and parsley.Stir in the cabbage and simmer covered over very low heat until the cabbage is wilted (about 5 mins).

Check the taste and season with salt and pepper to taste if needed.

6. Peeling and chopping eggs

- Once cooled, peel the eggs and cut them into 4 wedges each.

7. Serving

- Arrange the eggs over the bacalao. Serve right away to prevent the cabbage from becoming mushy.

Check serving suggestions above the method. Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

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