Vegetarian rendang of pointed cabbage (recipe Soenil Bahadoer) - Beaufood (2024)

doorBo|feb 1, 2022|Main dish,Recipes,Vega|14 comments

Vegetarian rendang of pointed cabbage (recipe Soenil Bahadoer) - Beaufood (1)

“I'm really looking forward to rendang,” Mike announced last week when I went grocery shopping, “and um, did you know that Soenil Bahadoer has a vegetarian rendang of pointed cabbage?” Nice try, Mike. The waiting listThe Lindenhoflasts for weeks, sometimes even months. The best man there cooks the (two!) Michelin stars of heaven and although I always want to eat there again, that was not an option last week. The good news: I found the recipe for his amazing rendang and so I recreated it at home!

Vegetarian rendang of pointed cabbage (recipe Soenil Bahadoer) - Beaufood (2)

Acids and textures

The great thing about this vegetarian rendang is the structure of the pointed cabbage. By cutting it into ultra-thin strips and simmering, it gets a real pulled pork effect. And that is quite indispensable for rendang, of course. Vegan or not. This Indonesian star-worthy meal tasted extra delicious with mixed pickled vegetables. You can make this very simply by finely chopping the vegetables (cauliflower, pepper and carrot) and marinating them in apple cider vinegar for an hour. A real taste explosion, with that spicy rendang! Serve with rice, prawn crackers and a delicious spicy samba egg on top! Below I will also tell you how to make it.

Even more Indonesia…

  • Indonesian satays with homemade peanut sauce
  • Tenderloin rendang
  • No recipe but maybe also fun to read:my blog about sleeping and eating on Gili Air and Trawagan(where I was in 2017!)

Vegetarian rendang of pointed cabbage (recipe Soenil Bahadoer) - Beaufood (3)

Vegetarian cabbage rendang (recipe by Soenil Bahadoer)

With this recipe you can easily recreate the vegetarian rendang of pointed cabbage (from Soenil Bahadoer) at home! Fast and very successful.

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Preparation time15minutes min

Stewing time1o'clock o'clock 40minutes min

Total time1o'clock o'clock 55minutes min

GangMain dish


Portions4 persons


  • 1 large pointed cabbage
  • 1 stem sereh - 2 is also allowed if you are a big fan of lemongrass like me!
  • 3 lime leaves
  • ½ Red pepper
  • 2 cm laos
  • 2 cm ginger
  • 400 ml coconut milk + 100 ml water
  • 70 ml sweet snap
  • 30 ml soy sauce
  • 1 flinke tl sweet chili sauce


  • Halve the pointed cabbage and then cut into very thin strips. Heat a dash of oil in a deep pan (preferably with a thick bottom) and fry the pointed cabbage for 10 minutes on low heat.

  • Cut the bottom of the lemongrass, crush it with a knife and tie a knot. Cut the red pepper into thin rings and the galangal and ginger into very thin slices. Add the lemongrass, red pepper, galangal, ginger and lime leaves to the pan. Fry everything well on high heat for about 2 minutes.

  • Add the coconut milk, along with 100 ml of water. Place a lid on the pan (but not completely) and let the vegetarian cabbage rendang simmer for 1.5 hours over low heat. Check occasionally and add a dash of extra water if things are boiling too dry.

  • Season the rendang with salt, pepper, ketjap, soy sauce and sambal. Increase the heat slightly and cook the rendang for another 10 - 15 minutes until it reaches the desired thickness.

  • Serve the vegetable rendang of pointed cabbage with rice and possibly pickled vegetables, prawn crackers and a samba egg!

  • * Pickled vegetables: place two handfuls of chopped cauliflower, red pepper and carrot in a pot or bowl. Mix with apple cider vinegar and let it sit until ready to use.

  • * Sambal egg: boil two eggs hard, halve and rub them with sambal manis.

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Vegetarian rendang of pointed cabbage (recipe Soenil Bahadoer) - Beaufood (5)

Vegetarian rendang of pointed cabbage (recipe Soenil Bahadoer) - Beaufood (2024)


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