Jump to Recipe Print Recipe
While this recipe is one of my simpler recipes, I still love this sambal oelek cabbage all the same. It’s a crispy cabbage recipe that is paired with this sticky, spicy, salty glaze, and it’s easy to make in under 30 minutes flat. You can even watch me do that on my Instagram. It’s very dramatic 😉
This crispy red cabbage recipe relies on two of my most favorite ingredients, Indonesian condiments called sambal oelek (chili paste) and kecap manis (sweet soy sauce). I’ve linked both of them, and just know that both are CRUCIAL to this recipe. Plus, you can now find both in most grocery stores, which is a perk of grocery store getting more and more filled with interesting and delicious items. A win win win all around for us and our cabbage.
But read on for more about this simple, 30-minute dinner. I’m really not selling the ease of this sticky-sweet cabbage meal, because believe me, it’s easy.
Table of contents
- Ingredients for this sambal cabbage recipe
- How to prepare this crispy cabbage in under 30 minutes
- Can this recipe be used for meal prep?
- Looking for some other cabbage-based recipes!
Ingredients for this sambal cabbage recipe
This recipe is low on ingredients, but they all pack a certain flavor, crunch, aroma or element that makes the recipe sing!
- 1cupwhite rice
- 1/2headred cabbage
- Olive oilas needed
- 2cupsfrozen and deshelled edamame
- 1/3cupsambal oelek
- 1/3cupkecap manis
- 1/2cupfresh cilantro
- 1/4cupchopped hazelnutsoptional for garnish
- 2tbspchili oiloptional for garnish
How to prepare this crispy cabbage in under 30 minutes
This sambal oelek cabbage is all about timing. Here’s a step-by-step in order of what you need to do to make this recipe fast:
- Preheat the oven to 425°F.
- Add the cup of rice to your rice cooker and begin to cook.
- Thinly slice the red cabbage and add it to a large baking sheet, make sure it doesn’t overlap and crowd the pan. Use two pans if necessary. Drizzle with olive oil and toss. Roast at 425°F for 18-20 minutes, or until the edges of the cabbage are brown and crisp.
- While the cabbage is roasting, whisk together the sambal oelek and kecap manis. Roughly tear the cilantro.
- When the rice cooker is done, leave it on the “keep warm” setting and add in the edamame. Cover and let the edamame steam cook for about 3-4 minutes.
- When the cabbage is out of the oven, pour the sambal mixture directly on top and give it a toss to coat.
- Mix together the rice and edamame.
- To serve, add a pile of cabbage to the plate and top with the rice and edamame. Sprinkle with cilantro, hazelnuts and chili oil. Mix and serve!
Can this recipe be used for meal prep?
Absolutely – my favorite thing about this recipe is it is 4 servings, 30 minutes, endlessly delicious and just good. You can store this recipe together in one big, ricey, hodge podge. OR you can store all the elements separately, if that floats your boat more.
Just know that all you need is a sealed air-tight container and your fridge, and this recipe will keep for up to 5 days!
Looking for some other cabbage-based recipes!
Crispy Lime Cabbage & Turmeric White Bean Mash
This is the plant-based meal of my dreams. It is packed with flavor, protein, deliciously sweet-and -acidic vegetables (lime cabbage is a dream) and paired with my favorite carb. Skip the crispy rice step to make this an easy dinner, or go the extra mile to get all the textures and flavors in one place.
Check out this recipe
Baked Cabbage Salad with Winter Romesco
This salad is comforting, wholesome and filling. Paired with bits of crispy garlic, sage and nuts, creamy ricotta and bright romesco, it's a salad I'll have on repeat all winter. If you're cooking to make this salad a meal, this recipe will work for about 2 servings. If you're looking to use it as a side dish, it's fit to serve about 4!
Check out this recipe
Coconut Braised Cabbage
This quickly braised cabbage is slightly spicy, deeply rich, subtly sweet and simple to make. It uses fridge basics to bring together a deeply flavorful, fall-apart cabbage that pairs perfectly with some crispy chickpeas for an easy, protein-filled plant-based and vegetarian dinner.
Check out this recipe
And that’s everything for this sambal oelek cabbage recipe!
If you make it, please tag me onPinterestorInstagramso I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course, please feel free to leave a rating or review. It helps the blog grow more than you know, and this is always the best place to reach me <3
Sambal Oelek Cabbage with Edamame & Rice
5 from 2 votes
This recipe is low on ingredients, low on effort, but so high on flavor. It's also plant-based, protein -packed and an easy full meal. All you need is your oven and your rice cooker. I use my favorite Indonesian condiments to add some fun and flavor to this recipe, and it is absolutely a weekday staple in my house.
Print Recipe Pin Recipe
Prep Time:10 minutes mins
Cook Time:20 minutes mins
Total Time:27 minutes mins
Course: Main Course
Cuisine: Fusion, Indonesian
Keyword: edamame, rice, sambal
Servings: 4 servings
Equipment
1 rice cooker
1 sheet pan
1 chef's knife
Ingredients
- 1 cup white rice
- 1/2 head red cabbage
- Olive oil as needed
- 2 cups frozen and deshelled edamame
- 1/3 cup sambal oelek
- 1/3 cup kecap manis
- 1/2 cup fresh cilantro
- 1/4 cup chopped hazelnuts optional for garnish
- 2 tbsp chili oil optional for garnish
Instructions
Preheat the oven to 425°F.
Add the cup of rice to your rice cooker and begin to cook.
Thinly slice the red cabbage and add it to a large baking sheet, make sure it doesn't overlap and crowd the pan. Use two pans if necessary. Drizzle with olive oil and toss. Roast at 425°F for 18-20 minutes, or until the edges of the cabbage are brown and crisp.
While the cabbage is roasting, whisk together the sambal oelek and kecap manis. Roughly tear the cilantro.
When the rice cooker is done, leave it on the "keep warm" setting and add in the edamame. Cover and let the edamame steam cook for about 3-4 minutes.
When the cabbage is out of the oven, pour the sambal mixture directly on top and give it a toss to coat.
Mix together the rice and edamame.
To serve, add a pile of cabbage to the plate and top with the rice and edamame. Sprinkle with cilantro, hazelnuts and chili oil. Mix and serve!
