Stir-Fried Green Cabbage with Spicy Red Paste, p 150

Mrs. Sanuar's Stir-Fried Green Cabbage with Spicy Red Paste
Sambal Kol
Indonesia
Prep Time: 20 min
Cook Time: 15 min
WW Pts (cutting oil to 1.5 Tbsp): 1
WW Pts (as directed): 5
Bonus: blending of sauce eliminates need for accurate chopping
Bummer: the mini-cuisinart isn't going to clean itself (oh, yeah, it will... Thanks Dave!) never mind, no bummers here

I made this with about 1.5 T of canola oil instead of the 5 (five!) suggested. Alot of her dishes seem to call for an exorbitant amount of oils. I usually cut the oil, except when I'm making a tarka (e.g. red lentils with cumin and scallions and lemon rice). If you're cooking for a dinner party or have clear skin and the metabolism of a hummingbird on crack, by all means, pour the oil with a free hand. If you're like me and need to be mindful of what you eat, many of the recipes are still good with less oil.

I chose cabbage option 3 (young collards) with one modification (not so young) and made this dish with collards. It has a strong flavor and may not be for everyone, but I enjoyed it. I served this with leftover Indonesian Peanut Sauce over soba noodles. The mild creaminess of the noodles and sauce balanced the texture and flavors of the cabbage.