Kol (Cabbage Stir-Fried with Eggs)
This delightful dish, known as Kol or Kubis Orak Arik Telur, is a simple yet flavorful Indonesian recipe that combines tender cabbage with aromatic spices and eggs. Perfect for a quick meal, it pairs beautifully with steamed rice.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/2 head | Cabbage (kol), shredded |
| 5 pieces | Red chili peppers (cabai merah) |
| 8 cloves | Shallots (bawang merah) |
| 1 clove | Garlic (bawang putih) |
| 1 piece | Tomato |
| To taste | Salt or broth seasoning |
| 1 piece | Chicken egg |
| To taste | Cooking oil |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Protein | ~8 g |
| Carbohydrates | ~12 g |
| Fat | ~10 g |
| Fiber | ~3 g |
Instructions
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Prepare the Spice Paste: Begin by blending the red chili peppers, shallots, garlic, salt, and tomato in a food processor or mortar until you achieve a smooth paste. Set this fragrant mixture aside for later use.
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Cook the Eggs: In a large skillet, heat a generous amount of cooking oil over medium heat. Crack the chicken egg into the skillet and scramble it gently until it is halfway cooked.
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Add the Spice Paste: Once the egg is partially set, add the prepared spice paste to the skillet. Sauté for a few minutes until the aroma of the spices becomes fragrant and the flavors meld together.
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Incorporate the Cabbage: Gently fold the shredded cabbage into the skillet. Stir well to ensure the cabbage is coated in the spice mixture. Allow the cabbage to cook for about five minutes, or until it wilts but still retains a slight crunch.
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Taste and Adjust: Check the seasoning and adjust with more salt or broth if needed. Once everything is combined and cooked through, remove from heat.
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Serve: Serve the Kol hot alongside freshly steamed rice for a satisfying meal that is sure to please. Enjoy!
This dish is not only quick to prepare but also showcases the vibrant flavors of Indonesian cuisine, making it a wonderful addition to your culinary repertoire.
