Smoorsnoek with Cabbage is a traditional South African recipe (from the Cape Malay community) for a classic dish of dried and salted fish that's flaked into and served with a fried cabbage, potato and chilli mix. The full recipe is presented here and I hope you enjoy this classic South African version of: Smoorsnoek with Cabbage.
Wash the fish then place in a large bowl of water and set aside to soak for 2 hours. After this time, drain the fish, place in a large pan of fresh water, bring to a boil, cover and cook for about 20 to 40 minutes (depending on the fish and its thickness), or until the fish is tender.
In the meantime, heat the sunflower oil in a pan, add the onion and sweat down gently for about 10 minutes, or until nicely browned. Add the cabbage and the garlic and cook gently, covered, for about 15 minutes or until the cabbage is tender.
Scatter over the chillies and the sugar then add the potatoes and a little water. Bring to a simmer and cook, covered, until the potatoes are tender (about 15 minutes).
When the fish is cooked, drain and flake, removing any bones, then stir into the potato and chilli mixture.
Cook for a few minutes more and serve hot, accompanied by white rice and atjar.
