Indonesian cabbage

A delicious and easy side-dish. Serve with rice to soak up the delicious sauce.

Indonesian Cabbage

Indonesian cabbage (serves 2-4)
Adapted from “Kook nu eens zelf Indisch en Chinees – Nique van der Werff-Wijsman”

1 onion, finely chopped
2 cloves of garlic, puréed
1 tsp sambal oelek
1/4 tsp ginger, puréed
1 tbsp vegetable oil or coconut oil
salt
optional: 1/4 tsp trassi (fermented shrimp paste)
2 or 3 tomatoes, cubed
250 ml vegetable or chicken bouillon
300 g shredded cabbage (hispi (pointed), white, napa)
1 tbsp tamarind water
pinch of sugar (preferably palm sugar)
1 cm piece santen (creamed coconut)

Heat the oil in a medium sized pan. Add the onion, garlic, sambal and ginger, and add a pinch of salt. Sauté for a few minutes until the onions are soft. Add the trassi (makes it incredibly smelly, but when cooked long enough this smell will disappear) and tomato, and sauté a little longer. Add the stock, bring to the boil and add the cabbage. Cook for about 10 minutes, or until tender. For this dish you don’t want the cabbage to crisp, but don’t boil it to death either. Finish the sauce with the tamarind water and sugar, then dissolve the santen in it. Serve.

Note: to make this dish vegan, omit the trassi and use vegetable bouillon. Also make sure you are not using a sambal that contains trassi.

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