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–+ servings

Sambal Oelek Cabbage with Edamame & Rice

5 | 2 reviews
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings: 4 servings

Equipment

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 

  1. Preheat the oven to 425°F.
  2. Add the cup of rice to your rice cooker and begin to cook.
  3. 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.
  4. While the cabbage is roasting, whisk together the sambal oelek and kecap manis. Roughly tear the cilantro.
  5. 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.
  6. When the cabbage is out of the oven, pour the sambal mixture directly on top and give it a toss to coat.
  7. Mix together the rice and edamame.
  8. 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!