Chinese Cabbage Wombok Whole

The cabbage at the heart of some of the great dishes of Asian cooking. Mild, crisp and versatile, wombok has a gentle sweetness and tender leaves that work raw, lightly cooked or slow braised with equal ease.

At its best in the cooler months from April through August when cool growing conditions produce tight dense heads with crisp leaves and clean flavour. Available year-round with reliable quality across the calendar.

Use it as the base of a homemade kimchi, shred finely into an Asian slaw with sesame dressing, add to a hot pot or steamboat at the table, stir fry quickly with garlic and oyster sauce, or simmer in a broth until silky and tender. It absorbs flavour beautifully and holds its texture whether the heat is high or low.

Look for a firm tight head with pale green to white leaves and no yellowing or wilting. Heavy and dense for its size is your freshness signal.