Crispy fried cabbage
- Amanda James
Published: March 18, 2019 at 4:01 PM
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Serves 2 as a side
Easy
Total time: 20 mins
+ draining + drying
0 reviews
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A British Chinese takeaway classic, often called crispy seaweed, this dish is in fact made with dark green cabbage!
Gluten free
Vegan
Vegetarian
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Ingredients
Nutrition
-
10-12 leaves savoy cabbage
tough outer leaves discarded
-
½ tsp flaky sea salt
-
½ tsp soft light brown sugar
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a pinch Chinese five-spice
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vegetable oil
for deep-frying
Nutrition: per serving
- kcal112
- fat10.1g
- saturates0.7g
- carbs2.9g
- sugars1g
- fibre2.1g
- protein1.4g
- salt1.3g
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Method
-
step 1
Separate the leaves from the cabbage, cut out the stalks and shred the leaves finely. Blanch in boiling water for 1 minute and drain thoroughly. Pat the shredded cabbage with kitchen paper until thoroughly dried.
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step 2
Mix together the salt, sugar and five-spice in a small bowl.
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step 3
Fill 1/3 of a pan with vegetable oil and heat to 160C or until a cube of bread browns in 45 seconds. Fry small batches of the cabbage for 30 seconds, taking care as it may spit when put into the oil, until really crisp, then drain on kitchen paper.
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step 4
Tip into a bowl and season with the spice mixture, to serve.
Discover more of our best vegan recipes here...
Authors
Amanda James
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