Beef Wombok Wrap

Wombok is also known as Chinese cabbage, it has large crisp leaves but it will be easy to roll when it's poached. One of my favourite vegetable and using it to wrap beef mince or your choice of filling (could be egg salad or your choice of vegetable salad for a vegan version) popped in my head when I saw cabbage roll recipes. I used the recipe I found online for the cabbage roll but switch the cabbage to wombok instead. I made it a few times, still trying to adjust the consistency of the sauce and this is the best version.

Ingredient:

12-14 Wombok Leaves

The Filling:
500g beef mince
3/4 cup cooked rice
1/2 cup finely chopped onion
1 egg
2 teaspoons salt
1 teaspoon white pepper
1/2 cup milk

The Sauce:
1 cup tomato sauce
1 can diced tomatoes (undrained)
3 tablespoons sugar (I used raw sugar)
2 tablespoons white vinegar
1/2 cup water
2 tablespoons corn flour (mixed with 1/4 cup cold water)

Cooking Method: 

1. Drop wombok leaves into boiling salted water (don't be rough to the leaves, they are crisp leaves and they break/snap easily so handle with care). Cover and cook for 3 minutes.
2. Drain the leaves and place them flat on kitchen paper towel to suck the moisture out while you're doing other steps.
3. Preheat the oven at 180 Celsius (no fan).
4. For the filling, mix all the ingredient from the filling section and make sure they all mix well.
5. Place each portions into each leaves (make sure you can wrap the leaf and not too much fillings). Roll the leaf around filling to wrap them up (like wrapping presents). 
6. Place the beef wombok rolls in a baking dish (that can fit all your rolls). Mine looked like this when I place all of them in. 
   
7. For sauce, mix all the ingredient from the sauce section EXCEPT the corn flour that mixed with 1/4 cup cold water. Pour the sauce over the beef wombok rolls (make sure the sauce cover each of the rolls). 
8. Bake covered for 40 to 45 minutes.
9. Once the beef wombok rolls are ready, transfer the sauce/juice from the baking dish to a saucepan. Over medium heat, stir in the corn flour cold water mixture. Bring to boil and cook until thickened. 
10. Serve the beef wombok rolls with the thickened sauce.

For me, this recipe could feed 5 people. Happy Easter everyone!

Love, Carol