24/07/2026
Wombok, like all cabbages, is a brassica and a seasonal wonder through the colder months. When soil-grown organically, it’s absolutely packed with vitamins and nutrients, and is a great support to winter health. If you’re not a citrus fan, wombok gives you a good dose of vitamin C and is so easy to add to every meal. Use the thicker outer leaves in soups and stews for a rich umami flavour. The more delicate inner leaves are perfect for salads and stir-fries, or use them as a delicious wrap, San Choy Bow-style.
You can also use it as you would other cabbages. Sautéed with a little butter and garlic, or quartered and gently roasted. It’s also commonly used in kimchi and sauerkraut.
Wombok went out in this week’s boxes and will feature next week too, before taking a break. How do you like to use wombok? 🥬