Kobis Goreng Dengan Telur

Stir-fried Cabbage with Egg

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Preparation info

  • Serves


    • Difficulty


Appears in

My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

This stir-fry was my late dad’s favourite dish. He loved anything with cabbage, whether cooked in a curry, stir-fried, or boiled and eaten with sambal belacan.


  • ¼ tsp sesame oil
  • 1 Tbsp vegetable oil
  • 1 medium white onion, peeled and thinly sliced
  • 3 cloves garlic, peeled and thinly sliced
  • 1 red chilli, cut into fine strips
  • 1 green chilli, cut into fine strips
  • ½ tsp turmeric powder
  • 200 g (7 oz) white cabbage, thinly sliced
  • 1 egg, lightly beaten
  • A dash of light soy sauce
  • Salt, to taste


  • Heat both the oils in a wok over a medium heat. Add the onion and garlic and stir-fry until soft. Add the red and green chillies, turmeric powder and cabbage. Turn up the heat and stir-fry for 2 minutes or until the cabbage is softened.
  • Push the vegetables aside and add the egg. Quickly stir the egg into the vegetables and cook for 2–3 minutes until the vegetables are dry but still crisp.
  • Season with light soy sauce and salt. Mix well. Dish out and serve hot with rice and other dishes.