{"product_id":"wong-bok-cabbage","title":"Wong Bok Chinese Long Cabbage","description":"\u003ch2\u003eMalaysia Wong Bok Cabbage\u003c\/h2\u003e\n\u003cp\u003eEnjoy the crisp, juicy sweetness of Malaysia Wong Bok Cabbage, a long Chinese cabbage with pale green leaves, thick white ribs and a tender, watery crunch. Also known as wong bok cabbage, wong bok, wombok, Napa cabbage, Chinese cabbage, Chinese leaf, long cabbage, bai cai, da bai cai, 大白菜, 白菜, 北方大白菜, yuan xiao bai or 元宵白菜, this vegetable is suitable for soups, hotpot, stir-fries, stews, salads, steaming and kimchi-style dishes.\u003c\/p\u003e\n\u003cp\u003eWong bok cabbage has a mild, slightly sweet flavour and a soft-crisp texture. It absorbs the flavour of soup stock, sauces and surrounding ingredients, which makes it especially useful in Chinese soups, steamboat, hotpot, braised dishes, stir-fries and clear vegetable broths.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Malaysia. Product photos are for reference only. Cabbage size, leaf tightness, sweetness, water content, colour, freshness, outer leaf condition, packaging and weight may vary depending on harvest, shipment and batch.\u003c\/p\u003e\n\u003ch2\u003eMalaysia Wong Bok Cabbage Quick Facts\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMalaysia Wong Bok Cabbage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAlso Known As\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWong bok cabbage, wong bok, wombok, Napa cabbage, Chinese cabbage, Chinese leaf, long cabbage, bai cai, da bai cai, 大白菜, 白菜, 北方大白菜, yuan xiao bai, 元宵白菜\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMalaysia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVegetable Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFresh long Chinese cabbage with tender leaves and thick white ribs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBotanical Group\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBrassica rapa Pekinensis Group\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAppearance\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLong, oval to barrel-shaped cabbage head with pale green leaves and white ribs, depending on batch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMild, watery, slightly sweet and refreshing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCrisp and juicy when raw; tender and sweet when cooked\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChinese soups, hotpot, steamboat, stir-fries, braising, kimchi-style dishes, salads, dumpling fillings and everyday cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKeep whole and unwashed in the refrigerator. Once cut, wrap tightly and use as soon as possible.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eTaste and Texture\u003c\/h2\u003e\n\u003cp\u003eMalaysia Wong Bok Cabbage has a clean, watery crunch and mild natural sweetness. The leafy parts are soft and tender, while the thick white ribs stay juicy and slightly crisp after cooking.\u003c\/p\u003e\n\u003cp\u003eWhen cooked in soup or hotpot, the cabbage softens and releases gentle sweetness into the broth. When stir-fried quickly, it keeps more texture and works well with garlic, ginger, mushrooms, tofu, seafood, pork, chicken, oyster sauce and soy sauce.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFresh wong bok cabbage from Malaysia\u003c\/li\u003e\n\u003cli\u003eLong cabbage shape with tender pale leaves\u003c\/li\u003e\n\u003cli\u003eJuicy white ribs with mild sweetness\u003c\/li\u003e\n\u003cli\u003eGood for hotpot, soup and steamboat\u003c\/li\u003e\n\u003cli\u003eSuitable for stir-fries and braised dishes\u003c\/li\u003e\n\u003cli\u003eCan be eaten raw in salads when fresh and properly washed\u003c\/li\u003e\n\u003cli\u003eUseful for Chinese, Korean, Japanese and local home cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWong Bok, Wombok, Napa Cabbage and Chinese Cabbage\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWong bok\u003c\/strong\u003e, \u003cstrong\u003ewong bok cabbage\u003c\/strong\u003e, \u003cstrong\u003ewombok\u003c\/strong\u003e, \u003cstrong\u003eNapa cabbage\u003c\/strong\u003e, \u003cstrong\u003eChinese cabbage\u003c\/strong\u003e and \u003cstrong\u003eChinese leaf\u003c\/strong\u003e are common names for this long Chinese cabbage. The names vary by country, dialect and market usage.\u003c\/p\u003e\n\u003cp\u003eIn Singapore and Malaysia, shoppers may recognise it as \u003cstrong\u003ewong bok\u003c\/strong\u003e, \u003cstrong\u003elong cabbage\u003c\/strong\u003e or \u003cstrong\u003e大白菜\u003c\/strong\u003e. In some Western recipe sites, it may be called Napa cabbage or Chinese leaf.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eMeaning \/ Product Note\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMalaysia Wong Bok Cabbage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMain product name for this listing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWong Bok \/ Wong Bok Cabbage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCommon local and regional name for long Chinese cabbage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWombok\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCommon name used in Australia and some recipe sources\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNapa Cabbage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCommon international name for this long Chinese cabbage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eChinese Cabbage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBroad English name for Napa cabbage \/ Wong Bok\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eChinese Leaf\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUK-style name often used for Napa cabbage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLong Cabbage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSimple shopper term for the long shape\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBai Cai \/ 白菜\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChinese name meaning white vegetable \/ cabbage, depending on usage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDa Bai Cai \/ 大白菜\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChinese name commonly used for Napa cabbage \/ Wong Bok\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eYuan Xiao Bai \/ 元宵白菜\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSearch or supplier-style name sometimes used for Chinese cabbage; check current batch if exact variety name matters\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003e大白菜英文\u003c\/h2\u003e\n\u003cp\u003eCustomers may search for \u003cstrong\u003e大白菜英文\u003c\/strong\u003e or \u003cstrong\u003e大 白菜 英文\u003c\/strong\u003e. The English name is usually \u003cstrong\u003eNapa cabbage\u003c\/strong\u003e, \u003cstrong\u003eChinese cabbage\u003c\/strong\u003e, \u003cstrong\u003ewong bok cabbage\u003c\/strong\u003e or \u003cstrong\u003ewombok\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIn Chinese, this vegetable is commonly written as \u003cstrong\u003e大白菜\u003c\/strong\u003e. General cabbage may be called \u003cstrong\u003e白菜\u003c\/strong\u003e, while this long, tender Chinese cabbage is more clearly described as \u003cstrong\u003e大白菜\u003c\/strong\u003e or \u003cstrong\u003e黄芽白\u003c\/strong\u003e in some markets.\u003c\/p\u003e\n\u003ch2\u003eWong Bok vs Green Cabbage\u003c\/h2\u003e\n\u003cp\u003eWong bok cabbage is different from round \u003cstrong\u003egreen cabbage\u003c\/strong\u003e. Green cabbage is usually round, dense and firmer, while wong bok \/ Napa cabbage is longer, softer, juicier and more tender.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCabbage Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eShape and Texture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eBest Uses\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWong Bok \/ Napa Cabbage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLong head, tender leaves, juicy white ribs\u003c\/td\u003e\n\u003ctd\u003eHotpot, soup, kimchi, stir-fries, steamboat and braised dishes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGreen Cabbage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRound head, firmer tightly packed leaves\u003c\/td\u003e\n\u003ctd\u003eColeslaw, curries, stir-fries, stews, cabbage rolls and fermented dishes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eChinese Lettuce Note\u003c\/h2\u003e\n\u003cp\u003eSome customers may search for \u003cstrong\u003eChinese lettuce\u003c\/strong\u003e because wong bok has soft, pale leaves and can be eaten raw in salads. However, this product is not lettuce. It is a Chinese cabbage from the Brassica family.\u003c\/p\u003e\n\u003cp\u003eIf you need lettuce for sandwiches or salad bowls, choose a lettuce product. If you need a long cabbage for soup, hotpot, stir-fries or kimchi-style cooking, Malaysia Wong Bok Cabbage is the better match.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Malaysia Wong Bok Cabbage\u003c\/h2\u003e\n\u003cp\u003eWong bok is easy to prepare and works well in both raw and cooked dishes. Remove damaged outer leaves, cut the head lengthwise or crosswise, then wash the leaves thoroughly before cooking.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdd to Chinese soup for natural sweetness\u003c\/li\u003e\n\u003cli\u003eUse in hotpot, steamboat and shabu-style meals\u003c\/li\u003e\n\u003cli\u003eStir-fry with garlic, mushrooms or oyster sauce\u003c\/li\u003e\n\u003cli\u003eBraise with tofu, dried scallop, prawns, pork or chicken\u003c\/li\u003e\n\u003cli\u003eUse in kimchi-style fermented dishes\u003c\/li\u003e\n\u003cli\u003eShred finely for salads and slaws\u003c\/li\u003e\n\u003cli\u003eAdd to dumpling, gyoza or spring roll fillings\u003c\/li\u003e\n\u003cli\u003eUse in noodle soup, bee hoon soup or clear broth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWong Bok Soup and Hotpot Ideas\u003c\/h2\u003e\n\u003cp\u003eWong bok cabbage is especially popular in soup because it becomes soft and sweet without overpowering the broth. It pairs well with chicken stock, ikan bilis stock, pork ribs, fish slices, prawns, mushrooms, tofu, meatballs and noodles.\u003c\/p\u003e\n\u003cp\u003eFor hotpot or steamboat, add the thicker white ribs earlier and the leafy parts later. This helps the ribs soften while keeping the leaves from overcooking.\u003c\/p\u003e\n\u003ch2\u003eStir-Fried Wong Bok\u003c\/h2\u003e\n\u003cp\u003eFor a quick stir-fry, cut the wong bok into bite-sized pieces and separate the thicker ribs from the leafy tops. Stir-fry garlic and ginger first, add the ribs, then add the leaves near the end.\u003c\/p\u003e\n\u003cp\u003eSeason with oyster sauce, light soy sauce, sesame oil, white pepper or mushroom sauce. You can also add prawns, sliced pork, chicken, tofu, egg or mushrooms for a fuller dish.\u003c\/p\u003e\n\u003ch2\u003eHow to Choose Wong Bok Cabbage\u003c\/h2\u003e\n\u003cp\u003eChoose wong bok cabbage that feels fresh, firm and heavy for its size. The leaves should look crisp and not badly wilted, slimy or mouldy.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChoose heads that feel firm and heavy\u003c\/li\u003e\n\u003cli\u003eLook for pale green leaves and clean white ribs\u003c\/li\u003e\n\u003cli\u003eAvoid slimy or mouldy outer leaves\u003c\/li\u003e\n\u003cli\u003eAvoid cabbage with strong sour or rotten smell\u003c\/li\u003e\n\u003cli\u003eUse loose outer leaves first if they are still fresh\u003c\/li\u003e\n\u003cli\u003eChoose smaller heads if you prefer tender leaves\u003c\/li\u003e\n\u003cli\u003eChoose larger heads for hotpot, soup and family meals\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eStorage and Handling\u003c\/h2\u003e\n\u003cp\u003eKeep Malaysia Wong Bok Cabbage whole and unwashed until you are ready to use it. Store the cabbage in the vegetable drawer of the refrigerator, preferably in a produce bag or loosely wrapped to reduce drying.\u003c\/p\u003e\n\u003cp\u003eOnce cut, wrap the remaining cabbage tightly or store it in a covered container. Cut cabbage loses moisture and freshness faster than a whole head, so use it as soon as possible.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRefrigerate after delivery\u003c\/li\u003e\n\u003cli\u003eKeep whole and unwashed before storage\u003c\/li\u003e\n\u003cli\u003eStore in a produce bag or loosely wrapped\u003c\/li\u003e\n\u003cli\u003eWash only before cooking or serving\u003c\/li\u003e\n\u003cli\u003eWrap cut cabbage tightly\u003c\/li\u003e\n\u003cli\u003eUse cut wong bok as soon as possible\u003c\/li\u003e\n\u003cli\u003eRemove damaged outer leaves before cooking\u003c\/li\u003e\n\u003cli\u003eDiscard if slimy, mouldy, sour-smelling or badly wilted\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eNutrition Information\u003c\/h2\u003e\n\u003cp\u003eApproximate values per 100g of raw Napa cabbage \/ Chinese cabbage. These are general nutrition values and are not lab-tested values for the current Malaysia Wong Bok Cabbage batch. Exact values may vary by size, freshness, growing condition, cooking method and batch.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCalories Per 100g\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 13–16 kcal, depending on data source and variety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally high in water\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCarbohydrates\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in small amounts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDietary Fibre\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in Chinese cabbage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in small amounts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal Fat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLow in fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVitamin C\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in Napa cabbage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVitamin K\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in cabbage vegetables\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFolate and Potassium\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in leafy vegetables\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eMalaysia Wong Bok Cabbage can be enjoyed as part of a balanced diet. Like other brassica vegetables, it naturally contains water, dietary fibre, vitamin C, vitamin K, folate, potassium and plant compounds found in vegetables. This is general food information and should not be treated as medical advice.\u003c\/p\u003e\n\u003ch2\u003eProduct Notes\u003c\/h2\u003e\n\u003cp\u003eThis product is sold as \u003cstrong\u003eMalaysia Wong Bok Cabbage\u003c\/strong\u003e. It may also be recognised as Chinese lettuce, wong bok cabbage, wong bok, yuan xiao bai, long cabbage, bai cai, Napa cabbage, Chinese cabbage, green cabbage comparison, Chinese leaf, wombok, 大白菜, 白菜, 北方大白菜, 元宵白菜 or 大白菜英文 search.\u003c\/p\u003e\n\u003cp\u003eThis listing is for the long Chinese cabbage \/ Napa cabbage style, not round green cabbage, unless the current product photo or packaging states otherwise.\u003c\/p\u003e\n\u003cp\u003eCabbage size, leaf tightness, sweetness, water content, colour, freshness, outer leaf condition, packaging and weight may vary by harvest, grade, shipment and batch. Product photos are for reference only.\u003c\/p\u003e\n\u003cp\u003eIf you are looking for wong bok cabbage, Napa cabbage, Chinese cabbage or wombok in Singapore, SKC Fruits offers Malaysia Wong Bok Cabbage when available. Please contact us if you need to confirm the latest stock, size, freshness, price or delivery availability before ordering.\u003c\/p\u003e\n\u003ch2\u003eFreshness Support\u003c\/h2\u003e\n\u003cp\u003ePlease check your fruits and vegetables upon delivery. If you receive spoiled, damaged, incorrect or unsatisfactory items, contact us within 2 days of delivery with order details and clear photos. If the issue is due to our selection, packing or handling, approved refunds, replacements or store credits will be processed within 24 hours after review.\u003c\/p\u003e","brand":"SKC Fruits","offers":[{"title":"Half Head","offer_id":39533720633442,"sku":"","price":2.8,"currency_code":"SGD","in_stock":true},{"title":"1 Head (Cut in Half)","offer_id":41565703503970,"sku":"","price":5.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/2880\/9826\/products\/malaysia-wong-bok-cabbage.jpg?v=1783089408","url":"https:\/\/www.skcfruits.com\/products\/wong-bok-cabbage","provider":"SKC Fruits","version":"1.0","type":"link"}