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Crispy Cabbage
- Serves
4-6
- Difficulty
Easy
By Gary Rhodes
Published 1996
This recipe cuts through the myth that cabbage is tasteless and soggy!
Ingredients
½ - Oil for deep-frying
- Salt
Method
Cut the cabbage half into 3 wedges, removing the core. It’s important to use the outside leaves as well as this will give you a good contrast in colours from deep green to light. The cabbage now needs to be cut into 2.5 cm (1 in) strips.
Heat the deep-frying oil to 180°C/350°F. It is very important to use a lid on the fryer or pan when frying cabbage. This is due to cabbage having a hig
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