Best Indonesian Curried Cabbage Recipes

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INDONESIAN STYLE STIR-FRIED CABBAGE



Indonesian Style Stir-Fried Cabbage image

This makes a good vegetable dish to serve with grilled steak, chops or a mixed grill as well as with a satay. Even those who don't like cabbage may well enjoy this.

Provided by Sandra Hyde

Categories     Vegetable

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 8

1 garlic clove, crushed
1/2 cabbage, sliced and chopped (more to your taste)
1 onion, finely chopped
1 red chili pepper, seeded and then cut into very fline slices
1 tablespoon peanut oil
1 chicken stock cube
2 eggs, beaten
salt and pepper

Steps:

  • Heat oil in the frying pan, then add the onion, chilli and garlic.
  • Cook until soft.
  • Break chicken stock cube into the pan and stir to spread throughout the mixture.
  • Add all of the chopped cabbage and salt and pepper, then stir to coat the mixture.
  • Place lid on the pan and cook over a low heat for a further 10-15 minutes (the cabbage should be soft by this time).
  • Stir in the beaten eggs until they are cooked (about a minute).
  • Serve it in a hot dish.

Nutrition Facts : Calories 113, Fat 6, SaturatedFat 1.4, Cholesterol 93.2, Sodium 346.2, Carbohydrate 10.8, Fiber 3.5, Sugar 5.5, Protein 5.3

COCONUT CURRY CABBAGE



Coconut Curry Cabbage image

This is a simple quick and easy recipe and is very flexible, adjust ingredients to your taste or try adding fennel or bell peppers, even hot peppers to spice it up a bit! It's excellent with fried fish.

Provided by Sonia H.

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
2 tablespoons butter
1 small yellow onion, thinly sliced
1 cup julienned carrots
1 clove garlic, minced
1 small head cabbage, sliced
½ cup fresh shredded coconut
2 tablespoons Indian curry powder
¾ cup coconut milk
salt and pepper to taste
¼ cup diced fresh tomato
¼ cup chopped green onions
¼ cup chopped cilantro

Steps:

  • Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes.
  • Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 10.5 g, Cholesterol 7.6 mg, Fat 11.1 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 7.6 g, Sodium 127.2 mg, Sugar 4.6 g

INDONESIAN CURRIED VEGETABLES



Indonesian Curried Vegetables image

Don't let the long list of ingredients intimidate you. This comes from Desperation Dinners--so it's easy!

Provided by Charmie777

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

2 1/4 cups water
2 1/2 cups quick-cooking brown rice
1 tablespoon olive oil
1 cup broccoli floret
1 cup sliced mushrooms
1 medium green bell pepper, cut in strips
1 cup shredded red cabbage
1 cup shredded carrot
2 cups chopped onions
1 tablespoon imported curry powder
2 teaspoons minced garlic
1 teaspoon cumin
1 teaspoon chopped ginger
2 (14 1/2 ounce) cans diced tomatoes
3 tablespoons peanut butter

Steps:

  • Bring water to boil in 2 quart saucepan. When water boils, add rice, cover pan, reduce heat to low, and simmer for 5 minutes. Remove from heat until ready to serve.
  • Meanwhile, heat oil in a 4-1/2 quart dutch oven or soup pot over medium heat. Add broccoli and mushrooms and cook, stirring occasionally.
  • Add the pepper, cabbage, carrots and onions.
  • Raise the heat to medium-high and stir occasionally.
  • Stir in the curry powder, garlic, cumin and ginger. Stir in tomatoes and their juices.
  • Raise the heat to high, cover and bring to a boil.
  • Uncover and boil, stirring from time to time, for 3 minutes more to blend the flavors.
  • Reduce heat to low and stir in the peanut butter, blend well.
  • Serve over the brown rice.

Nutrition Facts : Calories 229.6, Fat 10.4, SaturatedFat 1.9, Sodium 538.6, Carbohydrate 32.1, Fiber 7.2, Sugar 15.2, Protein 7.6

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