Chinese cabbage (Wombok)

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Wombok is versatile. It can be cooked the following ways:



Salads – it makes great coleslaw

In sandwiches (shredded)

In soups (shredded)


• You can substitute wombok for cabbage in most dishes, but not the other way round. Wombok has a milder flavour

• Wombok doesn’t pong out the house like cabbage can!

Preparation tips

• Slice a whole wombok in half lengthways to give it a flat side to lay flat on the chopping board.

• Then slice across it with a sharp knife. For stir-fries, try slices about 5-10mm thick (quarter-inch to half-inch). Remember to slice the white bits towards the base of the plant a bit thinner, so all the wombok will be cooked evenly at the same time.

Easy Spicy Wombok Stir-Fry

(for 2 people)

1 tablespoon vegetable oil

1 small chopped onion

1 clove garlic, crushed

1 teaspoon crushed ginger

1 chopped chilli (optional)

1/2 a wombok, sliced (about a quarter-inch thick slices)

1-2 tablespoons desiccated coconut


1. Heat frypan or wok, add 1 tablespoon oil

2. Fry onion, garlic, ginger and chilli for about 2 minutes

3. Toss in sliced wombok and sprinkle over 1 teaspoon turmeric

4. Stir-fry about 2-3 minutes more (the wombok will quickly collapse)

5. Then, just before serving, sprinkle over a tablespoon or two of desiccated coconut.

Options/extras: you can also toss in other finely sliced vegies (ie, carrots, beans) when you add the wombok in step 3.