Wombok is versatile. It can be cooked the following ways:
Stir-fry
Braise
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!
• 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.
(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.