Wong Bok (half) has a softer texture than that of regular cabbage and a delicate mustard-like flavour. Great tasting, nutritious addition to salads, stir-fries. It’s the main ingredient in kim chi, the national dish of Korea. Japanese soldiers also discovered Chinese cabbage and took it home with them after the war.
Slice and eat raw, or cook, by boiling or stir-fry, only for a minimum time in a covered saucepan and drain.
Considered an excellent source of vitamins A, B, C and K along with calcium, potassium and fibre.
Fresh Asian greens available in store or online at Jesmond Fruit Barn.