Tempeh with spitskool (Surinamese-Javanese)

This recipe, which I really love, is vegetarian and proves to me that vegetarian food can be healthy and delicious too! The recipe is almost the same as the one with tofu and eggplant because they have the same basics. However, the “tempeh” makes it taste completely different.

Some clarifications, before we get to the recipe.

Spitskool or Green Cabbage
Spitskool or Green Cabbage

What is “spitskool“?  Spitskool is Dutch for a type of green cabbage, that is very wellknown in the Netherlands, not so much in the U.S.A.  Spits means “pointy” referring to the form of the cabbage.

And “tempeh“? Tempeh is a patty made of whole soybeans and frequently used in Javanese cooking. Depending on the dish, tempeh can be sliced in thin strips or cubed.

Here is the recipe: 

1 block tempeh (cut in cubes and fried)
400 grams of spitskool (sliced)
1 small onion (chopped)
3 cloves garlic (chopped)
0,5 tomato (chopped)
2 salam leaves
0,5 tsp sugar
3 tbsp oil
3 tbsp sweet soya sauce
3 bouillon cubes
a little bit of hot sauce or red pepper
100 ml water

Heat the oil. Fry the onions first, then add the garlic and fry all until it’s light brown. Add the tomato, hot sauce or pepper, bouillon cubes, salam leves, sugar and soya sauce. Stir fry all until the tomato is almost dissolved. Then add the tempeh, stir for a short while and add the spitskool. Stir again, then add water after a few minutes. Turn the heat low and cover the pot. Let it all cook, stirring now and then, until the spitskool is soft, but not overcooked. Serve with cooked rice.

 

Tip: You can also vary this recipe by using another vegetable like broccoli, eggplant etc.

Njang switie! Enjoy!

Be Sociable, Share!

3 thoughts on “Tempeh with spitskool (Surinamese-Javanese)

  • 30 January, 2009 at 7:55 pm
    Permalink
    I've never see those small cabbages but I guess any type of cabbage will do.
  • 12 July, 2009 at 5:59 pm
    Permalink
    HI: Spitskool you will find at Chinese and Japanese markets. they look the same as the American and European cabbage, the only difference is that you can stirfy this cabbage and it will wilt. The other cabbage will need a longer cookine time. I love to add some parshly and a drop of lemon at the end of the cooking time to enhance the flavor of the cabbage. Eet smakelijk1
  • 14 July, 2009 at 11:15 am
    Permalink
    Good idea Joeneke, I have to try the parsley and lemon juice!

Leave a Reply

Your email address will not be published. Required fields are marked *

Optimization WordPress Plugins & Solutions by W3 EDGE