Time 20m Yield Serves 2 as a side Number Of Ingredients 5 Steps:
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. Mix together the salt, sugar and five-spice in a small bowl. 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. Tip into a bowl and season with the spice mixture, to serve.
Number Of Ingredients 3 Steps:
Preheat oven to 300 degrees. Tear leaves from head of cabbage into large pieces; toss with olive oil. Season with salt. Arrange in a single layer on 2 wire racks set on rimmed baking sheets. Bake until leaves darken slightly and get crisp, removing them as they brown, 25 to 35 minutes. Let cool completely before serving, or store in an airtight container up to 3 days.
Time 1h20m Yield 4 servings Number Of Ingredients 4 Steps:
Cut the duck skin and fat into small pieces and put in a saucepan with 1 cup water. Bring to a simmer and cook until the fat is melted and the skin is brown and crisp, 45 minutes to 1 hour. Scoop out the duck-skin cracklings, drain on paper towels and season with salt. Reserve the duck fat. Preheat the oven to 425 degrees F. Heat 3 tablespoons duck fat (or olive oil) in a large skillet over medium-high heat. Brown the cabbage in batches, about 1 minute per side; transfer to a baking dish. Drizzle with 1 to 2 tablespoons duck fat (or olive oil), season with salt and toss. Roast until crisp on top, about 15 minutes, then turn the wedges and roast until the other side is crisp, about 8 more minutes. Sprinkle with the duck-skin cracklings and roast 2 more minutes. Drizzle with the vinegar.
Time 16m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Heat oil and saute cabbage for apprx 5 min (cooked but still crisp) Add sproats, caraway seeds, salt& pepper. Toss lightly to mix and serve.
Time 30m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving.
Time 15m Yield 10-12 servings. Number Of Ingredients 15 Steps:
Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.) , In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.
More about “crisp crunchy cabbage recipes”
Time 10m Yield 1 quesadilla Number Of Ingredients 3 Steps:
Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom. Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that’s leaked out solidifies and turns brown, 2 to 3 minutes. Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.
