Crispy Cabbage

Preparation info
  • Serves


    • Difficulty


Appears in
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

This recipe cuts through the myth that cabbage is tasteless and soggy!


  • ½ Savoy cabbage
  • Oil for deep-frying
  • Salt


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