Directions

• Cut the onions in pieces. Cut the garlic in slices. Cut the cabbage in strips and do not use the toughest part of the heart. Cut the lemon grass stalks in two and hit them hard. The taste will be released even better.
  

  • 

• Preheat a thick bottomed pan and pour in some of the oil. These oils have a more neutral taste and macht better with the Asian cuisine. Fry the onions nicely golden brown and add the garlic. Add the boemboe and let it warm up and get mixed with the oil and the onions. Add the cabbage and mix well. Add a splash of coconut oil, not too much not too little. Add the lemon grass, the lime leaves and the star anise. Close the lid and let it simmer for an hour or 2. Add some hot water if the sauce turn too dry.
• At the very end add some more coconut milk if you like, but this will probably not be necessary. It si far more important to add 5 table spoons of grated coconut in the Rendang. That’s the magical ingredient in the end.
• It is really nice with black rice.