Wombok, also known as Chinese cabbage, is a leafy green vegetable commonly used in Asian cuisine, particularly in dishes like stir-fries, soups, and salads. With its mild flavour and crunchy texture, wombok is a versatile ingredient that has gained popularity in Australian kitchens for both its culinary potential and health benefits.
What is Wombok?
Wombok (Brassica rapa subsp. pekinensis) is a type of Chinese cabbage with light green leaves and pale stalks. Unlike regular cabbage, it has a longer, more oblong shape and is much softer in texture, making it ideal for dishes that require a tender vegetable. It’s often found in recipes like kimchi, a Korean fermented dish, or used fresh in salads and slaws.
Health Benefits
Wombok is not only versatile but also a nutritious addition to your meals. It’s low in calories and packed with vitamins and minerals such as vitamin C, vitamin K, and potassium. The high fibre content in wombok makes it great for digestion, while its antioxidant properties help reduce inflammation and support immune health.
Cooking with Wombok
One of the great things about wombok is how easy it is to cook. Whether you’re stir-frying, steaming, or using it raw in salads, wombok’s light flavour allows it to absorb sauces and spices, making it a perfect companion to bold flavours like ginger, soy, and garlic.
Here are some common ways to use wombok:
- Stir-Fries: Toss wombok in with garlic, ginger, and soy sauce for a quick and healthy stir-fry. It cooks down fast, so add it toward the end to maintain its texture.
- Salads and Slaws: Wombok’s crisp leaves make it ideal for fresh salads. Try pairing it with carrots, spring onions, and a tangy dressing for a refreshing slaw.
- Soups and Broths: Add wombok to soups for a nutritious boost. It pairs well with chicken or pork broth, bringing a subtle sweetness and delicate texture to the dish.
- Kimchi: A classic way to enjoy wombok is by fermenting it into kimchi, a spicy and tangy Korean side dish. The fermentation process not only enhances the flavour but also increases its probiotic benefits.
Growing Wombok
For those interested in gardening, wombok is relatively easy to grow in Australian climates. It thrives in cooler months, making it an ideal crop for autumn and winter. It prefers full sun and well-drained soil, and with regular watering, you can expect a bountiful harvest in about 10-12 weeks.
Why You Should Try Wombok
With its light flavour, tender texture, and numerous health benefits, wombok is a great ingredient to incorporate into your diet. Whether you’re whipping up a quick stir-fry, refreshing salad, or even experimenting with homemade kimchi, wombok adds both nutrition and a delightful crunch to your meals. Available at most local fresh produce markets, it’s a fantastic addition to your culinary repertoire.
Next time you’re shopping at your local fruit and veg shop, consider picking up a wombok and exploring its many uses!