Sayur Tumis with cabbage

If I have some leftover cabbage I always make this lovely sayur tumis recipe with cabbage. The sambal trassi (chili salsa with shrimp paste) and the galangal root (laos) enhances that delicious Indonesian flavor.

I use savoy cabbage today; one of my favorites. I love those curly leaves.

This dish is enough for 2-3 people as a side dish and it is ready in 15 minutes.

Sayur Tumis with cabbage # 92 translated from Beb Vuyk Groot Indonesisch Kookboek, page 107.


1/4 kg of cabbage (green, savoy- or white cabbage)


3 tablespoons of chopped onions
one chopped clove of garlic
1/2 teaspoon of sambal terasi
1 teaspoon of laos (galangal)
1 stock cube
2 tablespoons of oil

Prepare this sayur as simple sayur cabbage, but add 1 teaspoon of galangal.

Beb Vuyk refers to recipe 91 in her book: simple sayur with cabbage for the preparation. I explain here exactly how to make it.

In this sayur sambal trassi is used. I make my own sambal trassi, because it is super easy. But now it is finished. That’s why I use some fresh sambal ulek and a small piece of shrimp paste. That comes down to the same.

I fry the onions, garlic, and sambal in a few tablespoons of oil until they turn yellow. I cut the cabbage into big chunks and add it to the onions in the pan.

Now I sprinkle the laos (galangal) over it.

I dissolve the stock cube in 3 deciliters (about 1,5 cup) of hot water and pour the broth into the pan with the cabbage. I bring it to the boil again and let it simmer for about 2 minutes until the cabbage turns tender.

That is all; simple, tasty and healthy. You can make it as spicy as you want. We eat this sayur tumis with cabbage with white rice and a sweet babi kecap. Enak!

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