Daging Bungkus Kol – Stuffed cabbage rolls
Daging is the Indonesian word for meat. This is a steamed meat dish served with brown sauce. There are some health benefits as this dish is steamed and not fried. This stuff is really good!
INGREDIENTS
9 0z ground beef 80% lean 20% fat
2 eggs
2 finely chopped flat-leaved parsley stalks 10 cabbage leaves
SPICE PASTE
3 candelnuts
1⁄2 tsp ground pepper 4 shallots
2 cloves garlic
1⁄4 tsp grated nutmeg salt to taste
DIRECTIONS
Mix the ground beef with the beaten eggs and the pounded/ground spice-paste. Add the flat-leaved parsley and blend until smooth.
Steam the cabbage leaves over boiling water until they are limp
Put 2-4 tbs of the meat mixture in the center of each leaf and fold them into rolls. Steam the rolls until they are done, around 30-45 minutes.
Serve with a brown sauce.
BROWN SAUCE
INGREDIENTS
5 sliced shallots
2 sliced cloves of garlic
3 tbs margarine
2 seeded tomatoes, chopped
1 cup of water or bouillon
2 tbs sweet soy sauce (kecap manis)
1 tbs tomato ketchup
salt
1⁄2 tsp ground pepper
1⁄4 tsp nutmeg, grated
DIRECTIONS
Sautee the shallots and garlic in the margarine until fragrant.
Add the chopped tomatoes and continue frying until tomatoes are softened. Add the water/bouillon, sweet soy sauce, tomato ketchup, salt, pepper, nutmeg. Heat to boiling. Remove.
Makes 10 cabbage rolls.
Check out this delicious recipe for tahu telor petis.
©2016 jeff keasberry
