RECIPE: CABBAGE WITH SPICY RED PASTE (INDONESIA) - VEGAN

[Guest guest]

OK, everyone - it's time to get serious about recipes again You show me yours

and . . .

 

 

STIR-FRIED CABBAGE WITH SPICY RED PASTE - Indonesia - VEGAN

(SAMBAL KOL)

 

This recipe is an adaptation of a recipe in Madhur JaffreyÕs _World Vegetarian_.

We had this

again recently (because the organic stall at the market had some lovely

cabbages) and

really enjoyed it. The recipe originated in Sumatra. Needless to say, I have

modified it a

bit. as usual to our own taste, and you will no doubt do likewise

 

4 garlic cloves, chopped finely

half a mild onion, chopped

1 red bell pepper, chopped

1/2 tsp cayenne pepper or more to taste

4 Tbsp canola oil

1 lb cabbage leaves, very finely shredded

1 tsp salt of to taste

 

Blend together the garlic, onion red pepper, cayenne and a little water - around

3 Tbsp -

until the ingredients go into a paste.

 

Set a large pan or wok over high heat, add the oil and the spice paste. Stir fry

until the

paste turns colour and goes dark (but not burnt), around 5 minutes. Add cabbage

and stir,

add salt and stir again and then cover tightly. Simmer with the heat on low for

around 10

minutes, being careful that the cabbage doesnÕt stick to the pan (you may need

to add a

little more water). The result will be of course a dry-ish stir fry rather than

a wet dish.

 

This went very well with dhal and brown basmati rice and a light spiced mix of

tomato and

cucumber Lovely cabbage!

[Guest guest]

Seems like a keeper to me.

 

On Nov 7, 2006, at 3:41 PM, drpatsant wrote:

 

> OK, everyone - it's time to get serious about recipes again You

> show me yours and . . .

>

>

> STIR-FRIED CABBAGE WITH SPICY RED PASTE - Indonesia - VEGAN

> (SAMBAL KOL)

>

> This recipe is an adaptation of a recipe in Madhur JaffreyÕs _World

> Vegetarian_. We had this

> again recently (because the organic stall at the market had some

> lovely cabbages) and

> really enjoyed it. The recipe originated in Sumatra. Needless to say,

> I have modified it a

> bit. as usual to our own taste, and you will no doubt do likewise

>

> 4 garlic cloves, chopped finely

> half a mild onion, chopped

> 1 red bell pepper, chopped

> 1/2 tsp cayenne pepper or more to taste

> 4 Tbsp canola oil

> 1 lb cabbage leaves, very finely shredded

> 1 tsp salt of to taste

>

> Blend together the garlic, onion red pepper, cayenne and a little

> water - around 3 Tbsp -

> until the ingredients go into a paste.

>

> Set a large pan or wok over high heat, add the oil and the spice

> paste. Stir fry until the

> paste turns colour and goes dark (but not burnt), around 5 minutes.

> Add cabbage and stir,

> add salt and stir again and then cover tightly. Simmer with the heat

> on low for around 10

> minutes, being careful that the cabbage doesnÕt stick to the pan (you

> may need to add a

> little more water). The result will be of course a dry-ish stir fry

> rather than a wet dish.

>

> This went very well with dhal and brown basmati rice and a light

> spiced mix of tomato and

> cucumber Lovely cabbage!

>

>

 

[Guest guest]

ok. here is mine. This is south indian stir-fried vegetables. I love it.

 

diced carrots and shredded cabbage. stir fry briefly in oil till vegetables are

cooked but still crunchy. In a separate wok take a tablespoon of oil and heat

it. Drop in two teaspoons of mustard seed, 10 curry leaves and then transfer it

to vegetables which are being stir-fried. Add around a cup of grated coconut.

 

Stirfry all this together for three minutes more and then serve hot.

 

 

 

 

 

drpatsant <drpatsant

 

Wednesday, 8 November, 2006 2:11:53 AM

RECIPE: CABBAGE WITH SPICY RED PASTE (INDONESIA) -

VEGAN

 

OK, everyone - it's time to get serious about recipes again You show me yours

and . . .

 

STIR-FRIED CABBAGE WITH SPICY RED PASTE - Indonesia - VEGAN

(SAMBAL KOL)

 

This recipe is an adaptation of a recipe in Madhur JaffreyÕs _World Vegetarian_.

We had this

again recently (because the organic stall at the market had some lovely

cabbages) and

really enjoyed it. The recipe originated in Sumatra. Needless to say, I have

modified it a

bit. as usual to our own taste, and you will no doubt do likewise

 

4 garlic cloves, chopped finely

half a mild onion, chopped

1 red bell pepper, chopped

1/2 tsp cayenne pepper or more to taste

4 Tbsp canola oil

1 lb cabbage leaves, very finely shredded

1 tsp salt of to taste

 

Blend together the garlic, onion red pepper, cayenne and a little water - around

3 Tbsp -

until the ingredients go into a paste.

 

Set a large pan or wok over high heat, add the oil and the spice paste. Stir fry

until the

paste turns colour and goes dark (but not burnt), around 5 minutes. Add cabbage

and stir,

add salt and stir again and then cover tightly. Simmer with the heat on low for

around 10

minutes, being careful that the cabbage doesnÕt stick to the pan (you may need

to add a

little more water). The result will be of course a dry-ish stir fry rather than

a wet dish.

 

This went very well with dhal and brown basmati rice and a light spiced mix of

tomato and

cucumber Lovely cabbage!

 

 

 

 

 

 

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