Sambal Goreng Kol Nanas – Spicy Stir-fried Cabbage and Pineapple
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Sambal Goreng Kol Nanas (or Kubis Nanas) is a flavorful stir-fried dish featuring cabbage and pineapple. This vegetable side dish is quick and easy to prepare, and has a unique combination of flavors. The crisp, savory cabbage, slightly nutty coconut, sweet palm sugar, some heat from sambal chili paste, and the sweet-tart pineapple.
Sambal Goreng Kol Nanas translates to “Stir-fried Chili Cabbage Pineapple”. It is served as a side with rice and other Indonesian dishes like grilled fish, fried chicken, or sambal goreng tempeh.
If you are a fan of cabbage, also try the Sayur of Kol, a stir-fried dish of cabbage served in a flavorful broth.
Preparation Overview
First, sautee onion and garlic until fragrant. Mix in sambal chili paste, turmeric, and pineapple. Then add some desiccated coconut, water, palm sugar, and lemon juice. When the mixture simmers, cabbage is added and cooked until slightly tender.
Continue below for the full recipe with ingredients and step-by-step instructions.
Prep Ahead
You can prep the cabbage, pineapple, and onion in advance, and pre-measure the other ingredients ahead of time for quicker assembly. Store them separately in the fridge for up to a day to save time on cooking.
Customization Options
This dish can be customized by adjusting the heat level with more or less sambal. For extra texture, add fried tofu or tempeh for a heartier version. You can also swap the pineapple for another fruit like mango or add more vegetables, like carrots or bell peppers.
Want to try making sambal oelek yourself? Here’s my basic sambal recipe!
Spicy Stir-Fried Cabbage Pineapple
Make this Indonesian spicy stir-fried cabbage and pineapple recipe for a simple, flavorful side dish that’s quick to prepare and pairs perfectly with rice or noodles.
Fits vegan, vegetarian, dairy-free, and gluten-free diets.
Ingredients
- 250 grams cabbage
- 3 slices of pineapple
- 2 tablespoons oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 teaspoons chili paste (sambal oelek)
- 2 tablespoons desiccated coconut
- 1 teaspoon turmeric (koenyit)
- 1 teaspoon grated palm sugar (gula jawa)
- 2 tablespoons lemon juice
Instructions
- Drain the pineapple and cut it into chunks.
- Slice the cabbage into thin strips.
- Heat oil in a pan and sauté the onion until translucent.
- Add garlic and stir for a moment, then mix in sambal chili paste, turmeric, and pineapple.
- Sprinkle desiccated coconut on top and stir.
- Add 5 tablespoons of water, followed by palm sugar and lemon juice, stirring continuously until the sugar has dissolved. Let it simmer until most of the liquid evaporates.
- Add cabbage and cook, stirring occasionally, for about 5 minutes until slightly tender. Don’t overcook the cabbage; it should be tender but still have some crunch.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a stovetop over medium heat, adding a splash of water if needed.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 156Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 165mgCarbohydrates: 22gFiber: 3gSugar: 14gProtein: 2g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
