Now in season, wombok, or Chinese cabbage, is a key ingredient in Asian dishes. Let the Sprout team show you how to stir (and roll!) it up.
If you grew up on soggy, bitter, mounds of overstewed cabbage, then it’s probably one of your least favourite (or most hated!) greens. Happily, this variety has a mild, sweet flavour.
Still, wombok’s best feature may be its satisfying texture. With its thinner, more delicate leaves, this cabbage is ideal for when you need a meal to cook quickly. Sound familiar?
Wombok is a value-for-money vegie — one cabbage provides two to three meals for a family of four. You can serve it cooked or raw, and in many dishes, you can use it to replace lettuce.
When preparing wombok, slice the white parts finely to ensure they’re of the same consistency and need the same cooking time as the thinner green leaves.
Look for wombok that has crisp, clean outer leaves that are firmly packed. The frilly parts of the leaves should be green, not brown or torn. Wombok should also feel relatively heavy for its size.
Try these delicious recipes using wombok!
Cambodian prawn and cabbage stir-fryThai pork and wombok rolls
MasterChef All Stars winner Callum Hann runs cooking school Sprout with Accredited Practising Dietitian and personal trainer Themis Chryssidis. Visit them at www.sproutcooking.com.au.