Rendang of pointed cabbage

Name: Rendang of pointed cabbage
Ingredients: Fresh ginger; 10 djeroek poeroet leaves; fresh galangal; 5 cans of coconut milk; 1 trassi; 15 g Coriander; 2 kg Pointed cabbage; 1 palm sugar (gula djawa); 6 Onions; 15 g kemiri nuts, roasted; 5 Garlic cloves; 15 g Ground cumin; 10 lomboks; 6 fresh salam leaves; 3 lemongrass stalks

Rendang of pointed cabbage with a broth of roasted Cevennes onions and strained coconut yogurt. This recipe serves 10 people.

Ingredients

Fresh ginger

10djeroek poeroet leaves

fresh galangal

5cans of coconut milk

1trassi

15gCoriander

2kgPointed cabbage

1palm sugar (gula djawa)

6Onions

15gkemiri nuts, roasted

5Garlic cloves

15gGround cumin

10lomboks

6fresh salam leaves

3lemongrass stalks

Preparation

Cut the pointed cabbage fairly coarsely.
For the boemboe, toast the cumin and coriander in a frying pan.
Put the nuts, galangal, ginger, garlic, onions, trassi, and lomboks in the blender and blend into a fine paste.
Sauté the boemboe in a wok to release all the flavors well.
Add the pointed cabbage and stir through.
Crush the lemongrass with a chef's knife.
Now add the coconut milk, palm sugar, lemongrass, fresh salam leaf, and kaffir lime leaf.
Bring to a boil and let it simmer gently over low heat to reduce.
Stir regularly.

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