Vegetable
Wong Bok
A tier
Wong bok is a Cantonese-influenced market name for broad, tender napa-type cabbage common in Australasia and some Asian groceries—mild, juicy, and suited to stir-fries and soups. Head shape is typically stout barrel. Flavour matches quality napa when fresh. Cook as napa; the name helps in Australian/NZ produce contexts. Excellent in chop suey-style home dishes and Korean recipes alike. Choose heavy heads with crisp ribs.
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Unit
Characteristics
Preparations
Chop Suey StyleHome SoupKimchi AlsoSteamStir Fry
Traits
AU NZ CommonBarrelCantonese Market NameJuicyMildMild JuicyStout Barrel HeadWong Bok Label
History
CN
Cantonese trade names for heading cabbage included wong bok variants.
AU
Australian greengrocers popularised wong bok labeling.
NZ
New Zealand markets similarly stocked wong bok as standard Chinese cabbage.
Wong bok remained a regional English name for napa types.