Napa Cabbage

Napa cabbage — also called wombok in Australia — is an oblong-shaped cabbage with tightly packed, crinkled leaves. It’s much milder and more tender than common round cabbage, with a subtle sweetness and a satisfying crunch when raw. The thick white ribs hold up well to cooking, while the thinner green leaf portions wilt down quickly.

Wombok is a cornerstone of East Asian cuisine. It’s the primary ingredient in Korean kimchi, essential in Chinese stir-fries and hot pots, and commonly used in Japanese gyoza fillings. In Australia, it’s a staple in Asian cooking and has become increasingly popular in everyday salads and slaws.

It’s available year-round in Australian supermarkets and greengrocers. The whole heads keep well in the fridge for a week or more. It can be eaten raw in salads, braised, stir-fried, added to soups, or fermented.