Two Way Wombok Cabbage
Also known as Chinese cabbage, Wombok is deliciously versatile and has a more subtler taste than regular cabbage. With delicate wavy leaves, it is perfect in many dishes, these are just two of my favourites.
It is full of Vitamin C, K, B3 & B6, as well as being an excellent source of folate and calcium.
You're going to love this combination of dishes which can be made together or as different dishes on seperate days of the week.
Gluten free and vegan.
Each dish serves 4-6
1 onion, diced
3 cloves of garlic, crushed
3L Chicken stock (use a vegan brand if needed)
2 carrots, peeled and sliced
1 small wombok cabbage, white and green parts, cut into large chunks
salt & pepper
3cm fresh ginger, peeled & chopped/grated
3 tblspns coconut aminos* (I use Braggs)
small handful fresh coriander, chopped finely
2 tblspns sesame seeds
1 tblspn sesame oil
1 tsp of water
* you can use soy, but I prefer the coconut aminos for a subtler taste
Saute your onion in a pan with a little water for 5 minutes until just softening. We don't want them browned for this dish, so water works well on a medium heat. Add the garlic, and cook for another 1-2 minutes.
Add the stock and bring to a boil, then turning down to a simmer. Add the carrots and wombok, and cook for about 10 minutes until the vegetables are softened and cooked to your liking.
Add salt and pepper to taste.
Place all the ingredients in a bowl and stir to combine.
Drizzle over the hot soup for an extra flavour burst. Enjoy!
1 small wombok cabbage, sliced thinly
3 carrots, peeled and julienned or grated
4 spring onions, green & white sections, sliced
2 tblspns black and white sesame seeds
small handful of fresh coriander
extra black sesame seeds
6 tblspns olive oil
3 tblspns soy sauce
2 cm fresh ginger, chopped/grated
1 tblspn apple cider or rice wine vinegar
1 tblspn palm sugar or maple syrup
crunchy noodles (optional)
Prepare and put all the salad ingredients into a large bowl, except the coriander and extra sesame seeds.
Place all the dressing ingredients in a small bowl and whisk to combine. Or alternatively, you can put them in a jar and shake.
Pour dressing over the salad and stir until all the cabbage and carrot is coated in yumminess.
To serve, place the dressed salad on a plate and sprinkle with black sesame seeds and fresh coriander leaves.
Which dish are you going to try first?
They are both so fresh and vibrant, but also light, they make the perfect lunch dish for after a workout, meditation or yoga session. Whichever way you try them, I hope you enjoy them as much as I do.
Wishing you a healthy week.