Certified organic wombok, also called Chinese cabbage. Tender, crinkly leaves with a mild, slightly sweet flavour.
Wombok is perfect for the fresh, crunchy Asian-style food that suits warm Northern Rivers weather.
It's softer than regular cabbage, so it's great both raw and lightly cooked.
In the kitchen
Shredded into a crunchy Asian-style slaw
Stir-fried with garlic and oyster sauce
Added to noodle soups and hot pots
Made into kimchi
How to prepare
Trim the base and slice across the head. Wash the leaves well, as soil can sit between them.
Spring recipe: Wombok, mint and peanut salad
Finely shred wombok and toss with sliced cucumber, carrot, mint, coriander and crushed roasted peanuts. Dress with lime juice, fish sauce, a little sugar and chilli. Add poached chicken to make it a meal.
How to store
Keep it in a bag in the crisper and use within about a week. Once cut, wrap the cut side tightly.
