Roasted wombok with sesame sauce

While wombok is most often considered for stir-fries or braises, roasting or cooking at high heat further unlocks its unique flavour. The high oven temperature chars the ruffled outer leaves, leaving them smoky yet crisp, while the internal flesh remains mildly sweet.

Roasted wombok with sesame sauce Credit: Hetty Lui McKinnon

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

"If you're cooking outdoors, you could also chargrill the wombok, cut-side down, on a barbecue, until char marks appear and the leaves have softened slightly. The rich dressing is reminiscent of Japanese goma dare (sesame sauce) – earthy, sweet and deeply nutty. For ease and versatility, I've used tahini in this recipe, but you could use toasted white sesame seeds, ground using a mortar and pestle or spice grinder, especially if you would prefer a sauce with more texture. This dish can be eaten on its own or with rice."

Ingredients

• 1 wombok (about 1 kg)
• Extra-virgin olive oil
• sea salt and black pepper
• 1 tbsp toasted sesame seeds (white, black or both)
• A handful of coriander leaves

Sesame sauce

• 2 tbsp tahini
• 1 small garlic clove, grated
• 1 tbsp rice vinegar
• 1 tbsp mirin
• 1 tbsp soy sauce or tamari
• 1 tbsp white (shiro) miso
• 2 tsp white sugar
• 1 tbsp toasted white sesame seeds

The sesame sauce can be made a day in advance and kept in the fridge. It will thicken up the longer it rests, so just add a teaspoon or so of water to loosen it up.

Instructions

1. Preheat the oven to 230°C.
2. Remove any loose outer leaves from the wombok, then slice it in half lengthways. Place the two halves, cut-side up, on a baking tray, drizzle with olive oil and season with sea salt and black pepper. Transfer to the oven and roast for 25 minutes or until the cabbage is golden on the outside.
3. Meanwhile, place all the ingredients for the sesame sauce in a bowl, add 1 teaspoon of water and whisk until combined and smooth.
4. Place the golden cabbage halves, cut-side up, on a plate and spoon over the sesame sauce. Season with sea salt and black pepper, drizzle over some olive oil, scatter with the sesame seeds and top with coriander leaves.

Notes

• Tahini can be substituted for black sesame paste or ¼ cup toasted and ground white sesame seeds.

• Wombok can be substituted for green or savoy cabbage wedges, or cauliflower wedges.

Images and recipes from Tenderheart by Hetty Lui McKinnon, published by Plum, (RRP $59.99). Photography by Hetty Lui McKinnon.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

"If you're cooking outdoors, you could also chargrill the wombok, cut-side down, on a barbecue, until char marks appear and the leaves have softened slightly. The rich dressing is reminiscent of Japanese goma dare (sesame sauce) – earthy, sweet and deeply nutty. For ease and versatility, I've used tahini in this recipe, but you could use toasted white sesame seeds, ground using a mortar and pestle or spice grinder, especially if you would prefer a sauce with more texture. This dish can be eaten on its own or with rice."