Wombok (also known as Chinese Cabbage or Napa Cabbage) is a type of Cabbage originating in China. Since the 20th century it has become a crop grown across Europe, the Americas and Australia. The leaves lay side by side densely, are lime green coloured and have white leaf veins.
Growing and harvesting
Wombok is sourced from the Gatton and Werribee region. It requires warm growing conditions, so it is highly seasonal.
Select a Wombok that’s heavy for its size, has crisp leaves and is free of blemishes.
Keep Wombok in a plastic bag in the crisper of the refrigerator until you are ready to use.
Slice Wombok finely and eat it raw. Wombok leaves can be shredded and used in coleslaw or as an alternative to lettuce in other salads. It can be cooked, and the longer the leaves cook, the sweeter they taste.
Wombok is a good source of vitamins C and K and folate.
Try it now
This Mouths of Mums old school recipe for Wombok Salad is a family favourite at barbeques.