One of the most popular vegetables in Asia, the wombok has been cultivated in China since at least the 5th century. They have a sweet and juicy flavour, and are a staple in a variety of Asian dishes. You can also use them in Western dishes, as a sweeter substitute to green cabbage.
How do we make sure we provide top quality wombok?
We only supply wombok if it is firm and slightly springy to the touch (this is a good indicator of freshness). We also make sure the leaves are a brilliant white colour (ie no browning), and that there are no yellow or wilted leaves. The head should also be relatively dense – this is an indicator that the wombok is young, yummy and fresh!
Where do we source our wombok from?
Wombok require lots of sun, along with fertile and well draining soils. Depending on the time of the season, we usually source wombok from growers around the Bacchus Marsh and Werribee regions.
What is the best way to keep wombok?
Wombok cabbage stores best in a plastic bag in the refrigerator crisper. They usually store for about a week.
Wombok nutritional information
Wombok is a fantastic source of vitamin A, vitamin C, and folate. They replenish the immune system, so they are a great medicine when you’re feeling under the weather!
Wombok serving tips and suggestions
Try wombok in a stir fry, braised in a casserole, or in dumplings. You can also use the leaves for wrapping mince dishes. Absolutely delicious!