Inspired by a century-old mention in a Dominican book, I bring you my simple, tasty Bacalao con repollo y huevo, a codfish with cabbage and eggs dish perfect for Lent. If you're Dominican, you will probably enjoy having a new dish to add to the Lenten menu.
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- Last reviewed . Published Mar 12, 2024Why 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.
What's bacalao?
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.
You can read more about bacalao and how it's cooked and served.
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 also 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 cooking 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 recipe 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, and eggs boiled separately and added to the stew on the eve of removing it from the heat." (my translation).
Source [1]
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!
Recipe
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Bacalao con Repollo (Col) | Codfish with Cabbage
Ingredients
- 1½ libra bacalao (salted codfish), [0.7 kg]
- 3 eggs
- ¼ cup olive oil
- 1 small red onion, cut into strips
- 3 cloves garlic, crushed
- 1 bell pepper, cut into strips
- 2 large tomato, chopped
- 1 cup tomato sauce
- 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
Instructions
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.Simmer over medium heat until the codfish starts flaking; add a cup of water every so often to maintain a similar level as when it started, and 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.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 for about an hour.Once cooled to room temperature, flake the codfish into small, spoon-size pieces, and make sure to discard bones, fins, and skin. Set the shredded bacalao aside.
4. Boiling eggs
- Set the timer on your phone for 7 minutes. Place the eggs in a small saucepan and cover with water.Boil over medium heat for 7 minutes. Remove from the heat and let them cool to room temperature in the water. You can boil the eggs with the bacalao to save time.Once cooled, peel the eggs and set them aside.
5. Sauteeing vegetables
- Heat oil in large skillet over medium heat.Cook and stir the onions, garlic, and bell pepper until the onions become translucent.
6. 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.
7. Serving
- Cut the eggs into 4 wedges each and arrange over the bacalao. Serve right away to prevent the cabbage from becoming mushy. Check serving suggestions above the recipe.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More bacalao recipes
Bacalao is one of the oldest ingredients in our cuisine and an integral part of the Lenten menu. You can see more bacalao recipes in our collection. Bacalao con papa, Bacalaitos, and Ensalada de bacalao are others you should try.
References
- Jimenez, Ramón Emilio (1927) Al Amor del Bohío: Tradiciones y Costumbres Dominicanas. (Tomo 1. Pag. 291) Santo Domingo: V. Montalvo, Ed.