Crispy Fried Cabbage Recipe

Crispy fried cabbage

  • serves 2 as a side
  • Easy

A British Chinese takeaway classic, often called crispy seaweed, this dish is in fact made with dark green cabbage!


*This recipe is gluten-free according to industry standards



  • savoy cabbage 10-12 leaves, tough outer leaves discarded
  • flaky sea salt ½ tsp
  • soft light brown sugar ½ tsp
  • Chinese five-spice a pinch
  • vegetable oil for deep-frying


  • 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.

  • Step 2

    Mix together the salt, sugar and five-spice in a small bowl.

  • 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.

  • Step 4

    Tip into a bowl and season with the spice mixture, to serve.

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Nutritional Information

  • Kcals 112
  • Fat 10.1g
  • Saturates 0.7g
  • Carbs 2.9g
  • Sugars 1g
  • Fibre 2.1g
  • Protein 1.4g
  • Salt 1.3g