- Light green/white leaves.
- Tightly packed into an elongated head.
- Similar in flavour to ordinary cabbage although, slightly sweeter.
While the green leaves can be slightly peppery, the thick white ribs are sweet and juicy. The inner leaves are particularly tender and succulent. Perfect for use in a coleslaw or shredded on a sandwich or hamburger. Shredded it is also a key ingredient in dumplings and rolls. Korean relish kim chee can be made from wombok pickled in salt, garlic and chilli. It can also be used in soups, casseroles or stir fries. The leaves can be used as wrappers for other foods during steaming.
Chinese cabbage is a cool weather crop that prefers short days. It is grown and harvested in a similar way to cabbage.
English: Chinese cabbage, Peking cabbage, Napa cabbage
Chinese: wong nga baak
Japanese: hakusai
Thai: phak kwaang tung
Botanical Name: Brassica rapa var. pekinensis
Health Benefits
100g of Wombok (Chinese Cabbage) yields the following:
- Calories – 13
- Total Carbs – 1% of DV
- Protein – 1.5g
- Dietary Fibre – 4% of DV
- Vitamin A – 89% of DV
- Vitamin C – 75% of DV
- Calcium – 10% of DV
- Iron – 4% of DV
*Percent Daily Values are based on a 2000 calorie diet.
Selecting tips
Select firm, heavy cabbage with unblemished, fresh, crisp leaves.
Stored in a plastic bag in the refrigerator, Wombok can stay fresh for at least 2 weeks.