Savoy Cabbage - Crispy like Chinese

Turkishdreamer

Just had an idea for dinner, have some Vegetable Spring Rolls bought on a whoops to use up.

Have a Savoy Cabbage I need to use and thought I could cook up a vegetarian Chinese with Sweet & Sour Quorn, Rice, Veg Spring Rolls and thought perhaps I could make a Crispy Seaweed type thing with the Savoy Cabbage.

I don't have a deep fat fryer and don't normally fry food. Has anybody else done this or got any ideas for making in oven please.

spike7451

Shallow fry in 1/4in hot oil,not sure it would work in the oven.

CCP

I've done this with kale, although never with cabbage: make sure the leaves are completely dry, then chop as finely as possible. Spread out on a baking tray with a small amount of oil, and put in a hot oven. Keep a very close eye on it as it only takes a few minutes and goes from crispy to burnt very quickly!

Good luck!

Turkishdreamer

CCP wrote: »

I've done this with kale, although never with cabbage: make sure the leaves are completely dry, then chop as finely as possible. Spread out on a baking tray with a small amount of oil, and put in a hot oven. Keep a very close eye on it as it only takes a few minutes and goes from crispy to burnt very quickly!

Good luck!

As I will be using the oven anyway, I think I will try making it this way. Silly question, but as you say make sure the leaves are completely dry, I assume I don't need to blanch it first!

I will report back later.

Turkishdreamer

spike7451 wrote: »

Shallow fry in 1/4in hot oil,not sure it would work in the oven.

Thanks for this, maybe try it this way another time.

custardy

not gonna work in the oven

Turkishdreamer

custardy wrote: »

not gonna work in the oven

Why is that?

How would you suggest I cooked it!

custardy

Turkishdreamer wrote: »

Why is that?

How would you suggest I cooked it!

you want the result of a deep fried item,by putting it in the oven
its a different cooking method that simply wont produce the effect you want

CCP

Turkishdreamer wrote: »

As I will be using the oven anyway, I think I will try making it this way. Silly question, but as you say make sure the leaves are completely dry, I assume I don't need to blanch it first!

I will report back later.

No, I just meant if you washed the leaves before cooking them. I won't claim that the result is identical to deep-fried seaweed from a Chinese takeaway, but it's pretty close - as I said, though, I've only tried it with kale so I can't guarantee it will work as well with savoy cabbage!

kittycat204

might be too late but you want to use the oven and deep fry. http://uktv.co.uk/food/recipe/aid/516246, couldn't remember which way round you are meant to do it.

Turkishdreamer

kittycat204 wrote: »

might be too late but you want to use the oven and deep fry. http://uktv.co.uk/food/recipe/aid/516246, couldn't remember which way round you are meant to do it.

Thanks, would try again, so other options are useful. Thanks.

Went with the oven option, worked quite well but not as crispy as the real thing.

I put a small amount of oil into the tin, heated it, shook the cabbage into it and then cooked for about 10 minutes, shaking the pan twice during cooking.

Saved me wasting the cabbage, used up the whoopsied vegetable spring rolls and made a change.

Had to throw away about a 1/4 of a ready made salad, reduced at 50p, so I should say 12p. Had done so well up until now as well. Off to update my signature.