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Cabbage Heads
Olive Oil
Salt & Black Pepper

Crispy Cabbage

Total time: 6 min
Servings: 4
Equipment: Stove
  • 1 Cabbage Heads
  • 2 tbsp. Olive Oil
  • 1/8 tsp. Salt & Black Pepper
  • Remove the central core from the cabbage as well as any coarse outside leaves and the central rib from the larger remaining leaves.
  • Place the cabbage on a board and shred the leaves finely. Wash under cold running water, shake well and blot on kitchen paper to dry thoroughly.
  • Heat a wok or wide-based flameproof casserole over a fairly high heat. Heat the oil and add the cabbage. Stir-fry for 2–3 minutes, using one or two wooden spoons to seem the cabbage moving so that it cooks evenly but is still crunchy. Season with salt and pepper and serve immediately.