Sayur Sawi Putih Kuah - stewed Chinese cabbage

Ingredients

• 1Chinese cabbage
• 1carrot
• 5beef meatballs
• 4shallots
• 4 clovesgarlic
• 2red chillies
• 2salam leaves
• 1 tspsalt
• ½ tsppepper
• 1 tsppalm sugar
• 2spring onions
• 600 mlwater
• 15 ml (1 tbsp)oil

Instructions

1. 1

   Prepare the vegetables

   Cut the Chinese cabbage into pieces and slice the meatballs. Thinly slice the shallots and garlic, cut the chillies into diagonal rings, slice the carrot, and cut the spring onions into 1 cm pieces.

2. 2

   Fry the aromatics

   Heat the oil in a pan. Add the shallots, garlic, chillies and salam leaves, then fry for 5 minutes.

3. 3

   Soften the carrot

   Add the carrot and fry until soft.

4. 4

   Add cabbage and meatballs

   Add the Chinese cabbage and sliced meatballs, then mix them together.

5. 5

   Season the mixture

   Add the salt, pepper and palm sugar, and mix well.

6. 6

   Simmer until done

   Pour in the water and add the spring onions. Cook over a low heat until done.

What is sayur sawi putih kuah?

Sayur sawi putih kuah is an Indonesian home-style dish whose name describes Chinese cabbage cooked in a soupy preparation. This version combines the mild, tender cabbage with carrot and beef meatballs in a gently seasoned broth.

The aromatics are fried first, building flavour before the vegetables and water are added. Salam leaves give the dish a distinctly Indonesian seasoning note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The cabbage and carrot provide most of the carbohydrates, while the oil contributes fat and the beef meatballs provide some protein. For a more balanced plate, serve a portion with rice and include another vegetable dish if available.

Choosing the ingredients

Cabbage: Chinese cabbage softens readily and takes on the flavour of the broth. Cut it into pieces that are easy to scoop and eat.

Meatballs: Beef meatballs add savoury richness and make the stew more substantial. Slice them so they warm through alongside the vegetables.

Aromatics: Shallots, garlic and red chillies are fried with salam leaves. Remove the chilli seeds if you prefer a milder result.

Build flavour in the pan

Fry the shallots, garlic, chillies and salam leaves for the stated 5 minutes before adding the carrot. This gives the aromatics time in the oil to flavour the base.

Add the carrot and cook it until soft before adding the cabbage and meatballs. The recipe gives no separate timing for this stage, so use the softness of the carrot as the cue.

Check the texture

Cabbage: Cook over a low heat until it is tender to your liking. Keep an eye on it towards the end so it does not become softer than you want.

Broth: The 600 ml of water creates a light, soupy base. Stir after adding the seasoning so the salt, pepper and palm sugar are distributed through the pan.

Timing and serving

The stated total time is 60 minutes, though the method does not specify a duration for the final simmer. Follow the recipe’s doneness cue and cook over low heat until the vegetables are done.

Serve it hot as a light meal or alongside rice and another Indonesian-style dish. The broth is useful for spooning over the rice.

Season to taste

Salt and palm sugar balance the savoury ingredients, while pepper and red chillies bring warmth. The listed amounts give you a starting point; taste the broth near the end and adjust only if needed.

Salam leaves are used to perfume the dish rather than as a vegetable. Take them out before serving if you would rather not have them in the bowl.

Recipe notes & tips

• Slice the meatballs evenly so they warm through at the same pace.
• Keep the heat low once you add the water to gently cook the vegetables.
• Cut the spring onions into 1 cm pieces as specified so they are easy to eat in the stew.
• Taste the broth before serving and adjust the seasoning to your preference.
• Remove the salam leaves before serving if you do not want them in the bowls.

Variations

• Milder chilli: Remove the seeds from the red chillies before slicing.
• More vegetables: Add extra Chinese cabbage or carrot while keeping the broth amount in mind.
• Different meatballs: Use another type of meatball in place of the beef ones.
• Herb finish: Scatter extra sliced spring onion over each serving.
• More broth: Add a little extra water if you prefer a soupier bowl, then check the seasoning.

Common mistakes to avoid

• Burning the aromatics: Fry them over moderate heat and stir during the 5-minute cooking time.
• Adding the cabbage too early: Let the carrot soften first, as the method directs.
• Overcooking the cabbage: Check its tenderness as it simmers and stop when done to your liking.
• Uneven meatball slices: Cut them to a similar thickness so they heat evenly.
• Unmixed seasoning: Stir well after adding the salt, pepper and palm sugar so they disperse.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan until steaming hot throughout, adding a splash of water if the broth has reduced.

Frequently asked questions