What's in Season - March
Autumn has just begun bringing with it change in weather and a new seasonal range of fruit and vegetables.
Vegetables in season this month include beetroot, broccoli, brusselsprouts, carrots, mushrooms, silverbeet and chinese greens like gai lan and wombok.
Wombok (previously know as Chinese Cabbage) was originally grown in China over six thousand years ago. It is sweet mild flavour compared to other cabbages. It can be eaten raw shredded into salads or as a variation on a wrapping for san choy bao or added into stir fries.
Is it good for me?
Wombok is a good source of Vitamin C and a source of dietary fibre.
Buying
When buying wombok select one that has crisp leaves, is blemish free and quite heavy for it’s size.
Storing
Store wombok in a plastic bag, in the crisper section of your refrigerator for up to three weeks.
Preparation & Cooking
- To prepare wombok, remove the hard core, then peel off the amount of leaves you require. Wash leaves well, then pat dry.
- Use prepared whole wombok leaves, instead of lettuce, for san choy bao, thai chicken salad or for cabbage rolls.
- Chop or shred for use in stir fry dishes.
- Add finely shredded wombok in coleslaw and or tear into pieces and use in salads.
Try this quick and easy recipe that will add a little pizzazz to dinner - Singapore Noodles with Prawns
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