General Description

• Light green/white leaves
• Tightly packed into an elongated head
• Similar in flavour to ordinary cabbage although, slightly sweeter.

Select firm, heavy cabbage with unblemished, fresh, crisp leaves.

While the green leaves can be slightly peppery, the thick white ribs are sweet and juicy. The inner leaves are particularly tender and succulent. Perfect for use in a coleslaw or shredded on a sandwich or hamburger. Shredded it is also a key ingredient in dumplings and rolls. Korean relish kim chee can be made from wombok pickled in salt, garlic and chilli. It can also be used in soups, casseroles or stir fries. The leaves can be used as wrappers for other foods during steaming. Stored in a plastic bag in the refrigerator, it can stay fresh for at least 2 weeks.

Chinese cabbage is a cool weather crop that prefers short days. It is grown and harvested in a similar way to cabbage.

English: Chinese cabbage, Peking cabbage, Napa cabbage
Chinese: wong nga baak
Japanese: hakusai
Thai: phak kwaang tung

Season: Summer,Autumn,Winter,Spring

Botanical Name: Brassica rapa var. pekinensis

Alternative Names: 

Availablity: January,February,March,April,May,June,July,August,September,October,November,December

Growing Areas: 

QLD – Cleveland, Lockyer Valley, Redland Bay, Stanthorpe
NSW – Bathurst, Camden, Dareton, Gosford, Griffith, Hunter Valley, Windsor
VIC – Mornington Peninsula, Werribee
TAS – North West
SA – Adelaide Hills, Adelaide Plains, Riverland
WA – Perth Metropolitan Outer Areas