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Oseng-oseng Sawi Putih: Stir Fried Napa Cabbage (Vegan)

  • Author: Nunuk Sri Rahayu
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Vegetables
  • Method: Stir-frying
  • Cuisine: Indonesian
  • Diet: Vegan


Oseng-oseng sawi putih is a simple dish of stir-fried napa cabbage, carrot strips and chillies. This quick vegan dish is typical of Javanese home cooking, with galangal and salam leaves making it extra-fragrant.


  • 500 gr napa cabbage, wash, cut into bite sizes (around 3 cm long)
  • 2 carrots, peeled, washed, julienned
  • 5 shallots, peeled, thinly sliced
  • 3 cloves garlic, peeled, thinly sliced
  • 2 red chillies, remove the stalk, slice
  • 2 bird’s eye chillies, sliced (optional)
  • 1 slice galangal
  • 1 salam leaf
  • Salt to taste
  • 2 tbsp cooking oil


  1. Heat the cooking oil in a wok over medium high heat, then sautee the shallots, garlic, red/bird’s eye chillies, galangal and salam leaf for about 3 minutes or until fragrant.
  2. Add the carrots, fry for about 2 minutes.
  3. Add salt, mix well.
  4. Add the cabbage, and cook for about 4-5 minutes.
  5. Transfer the dish into a serving plate, garnish with fried shallots (optional).


  • It’s best to use a medium-sized cabbage. It should feel heavy with a dense head, firm stems, light green/yellow leaves, and without any blemishes or black dots.
  • To cut the cabbage: pluck enough leaves from the stem, clean and wash thoroughly, stack the leaves and chop across the veins into bite-sized pieces.

Keywords: vegetarian, javanese food, healthy