Wong Bok is a Chinese cabbage that form heads with crisp, tender, light green leaves with a thick white vein. It has a delicious, slightly sweet taste. The upright growing heads can reach a height of 25 cm and weigh about 2 kg each.
Chinese cabbage Wong Bok is very healthy and versatile. It can be boiled, steamed, blanched, stir-fried, used in casseroles, added to soups, and finely chopped and used raw in salads and raw vegetables. It contains the vitamins: A, B2, B5, B6, B11, C and K. And the minerals: calcium, phosphorus, iron, potassium, manganese, magnesium, selenium and zinc. There are also many phytonutrients and few calories in Wong Bok. Chinese cabbage Wong Bok is very tasty in combination with: rice, soy sauce, chicken, minced meat, beef, pork, butter, nutmeg, pepper, milk, ginger, cayenne pepper, cashew nuts, noodles, noodles, bacon, lemon juice, balsamic vinegar, cod, cheese and curry powder. And with other vegetables such as: leeks, onions, garlic, tomatoes, peppers, potatoes, mushrooms, shallots, carrots, shiitakes, sugar snaps and French beans. Chinese cabbage can be kept for a long time. Both in and outside the refrigerator, a whole cabbage can be kept for 2 weeks. After blanching for a short time, the cabbage can also be frozen for months (6). Semi-hardy annual. Height: 25 cm.
