Indonesian cabbage rolls
This Indonesian cabbage roll recipe is convenient because it goes in to the oven, leaving you time for other things. Beb makes them with mutton. That makes them extra special, but of course, you can use any ground meat.
This recipe serves 4 and is ready in 1 hour.
Indonesian cabbage rolls
Stuffed Cabbage Rolls #188
Beb Vuyk’s Groot Indonesisch Kookboek, page 179.
Ingredients
- 8 large cabbage leaves (white, green, or Savoy cabbage)
- 1/4 kg minced mutton (see recipe 180)
- 2 tablespoons shreds from a block of santen
- 2 tablespoons coconut flour
- 2 dl stock
Spices
- 1 tablespoon ketjap (soy sauce)
- salt
- Trim away the protruding part of the cabbage ribs to create an even surface. Boil the leaves in a pan of salted water for 5 to 6 minutes.
- Drain the leaves.
- Divide the minced meat into 8 equal portions and place one in the center of each cabbage leaf.
- Fold the leaves close and arrange them in an ovenproof dish.
- Dissolve the santen in the stock and top off the liquid with 1 tablespoon of soy sauce.
- Pour this over the cabbage rolls in the dish.
- Sprinkle the cabbage with the coconut flour and distribute the knobs of butter over the entire surface.
- Bake the dish in the oven for about 3/4 hour.
Recipe 180 states that a quarter block of santen is also added to the minced meat mixture. You can do this, but I think it would be a bit too much because the rolls are already covered in santen and coconut flour. I leave it out of the mixture and add to the ground meat: 1 teaspoon nutmeg, 1/2 teaspoon salt and pepper, 2 teaspoons coriander, 1 clove garlic, 2 tablespoons chopped onions, a large potato, and an egg.
Beb doesn’t tell me how hot the oven should be, but I set mine to 160 degrees Celsius (320 degrees Fahrenheit) with a fan. I let it bake for 35-40 minutes.
I use green cabbage because it softens easily. I cook the leaves briefly, as Beb suggests. Then I mix the ground meat with the herbs, potatoes, and garlic, but when I’m rolling, I just add the (cooked) potatoes separately. I find that easier and doesn’t make much difference to the overall result. I have to divide the ground meat into 8 portions, but I make six because my leaves are nice and large.
I pour the broth over it with sweet soy sauce. I think that makes it extra tasty. I can also sprinkle some butter over the grated coconut. They can go in the oven now!
Looking for more Indonesian cabbage dishes? Check out this bebotok.
