Crisp Crunchy Cabbage Recipes

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AIR FRYER ROASTED CABBAGE



Air Fryer Roasted Cabbage image

I love how Air Fryer Roasted Cabbage turns out with deliciously crispy edges and caramelized peaks. My kids were obsessed and picking the crispy edges and eating them like candy.

Provided by Daily Yum

Categories     Air Fryer Recipes

Time 15m

Number Of Ingredients 6

1 medium head green cabbage, sliced into wedges vertically from the head of cabbage.
2 Tablespoons olive oil or avocado oil.
Salt and ground pepper to taste
1 TBS seasoning veggie blend. The one I use is Mrs. Dash Salt free seasoning blend or Wellsley Farms Organic Veggie Blend
1 Tablespoon fresh parsley , finely chopped (for garnish, optional)
2 Tablespoons chopped cooked bacon or bacon crumbles (optional)

Steps:

  • Slice the green cabbage into wedges, vertically from the head of the cabbage. Approximately 3/4 to 1 inch thick. Sprinkle it with salt and pepper to taste. Drizzle cabbage steaks pieces with oil and sprinkle with seasoning blend. I like to use a food silicone brush to coat cabbage steaks evenly, then spread them out on the cooking sheet or air fryer basket so they don't overlap. Air fry mode at 400F (200C) for 5 minutes. Then flip each cabbage piece on the other side and air fry for an additional 5 minutes or until the edges are golden brown color and crispy. Depending on the thickness of your cabbage steaks and the readiness you want; you may airfry more

CRISPY ROASTED RED CABBAGE WEDGES



Crispy Roasted Red Cabbage Wedges image

This simple low carb recipe has only 3 ingredients! Vegan, keto-friendly, and the stunning purple color makes this a great side dish to serve at parties, too!

Provided by ms_lectinfreefoodie

Categories     Side Dish

Number Of Ingredients 3

1 small head red cabbage
olive oil
2 tsp za'atar spice

Steps:

  • Preheat oven to 400 degrees.
  • Wash a small head of red cabbage, and using a sharp knife, cut into wedges.
  • Line a baking sheet with parchment, and place cut cabbage in a single layer.
  • Drizzle liberally with olive oil and sprinkle on za'atar seasoning. I didn't use salt as most za'atar blends have salt, but feel free to add salt if needed.
  • Roast for 20 minutes, and then lightly shake pan. Continue roasting another 25 minutes or until cabbage is crispy. Timing will depend on how small or large you cut the wedges.

CRUNCHY CABBAGE SALAD



Crunchy Cabbage Salad image

This salad hits the spot on warm days. It's always popular at potluck dinners.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 15

1 package (3 ounces) chicken ramen noodles
1/2 cup canola oil
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups shredded green cabbage
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup chopped green onions
1/2 cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted

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.

Nutrition Facts : Calories 169 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

CRISPY FRIED CABBAGE



Crispy fried cabbage image

A British Chinese takeaway classic, often called crispy seaweed, this dish is in fact made with dark green cabbage!

Provided by Amanda James

Categories     Side dishes

Time 20m

Yield Serves 2 as a side

Number Of Ingredients 5

10-12 leaves savoy cabbage, tough outer leaves discarded
½ tsp flaky sea salt
½ tsp soft light brown sugar
a pinch Chinese five-spice
vegetable oil, for deep-frying

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.

Nutrition Facts : Calories 112 calories, Fat 10.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 2.9 grams carbohydrates, Sugar 1 grams sugar, Fiber 2.1 grams fiber, Protein 1.4 grams protein, Sodium 1.3 milligram of sodium

CRISP ROASTED CABBAGE



Crisp Roasted Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 4

1 cup duck skin and fat
Kosher salt
1 large head savoy cabbage, cut into 8 wedges
1 to 2 tablespoons balsamic vinegar

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.

CRISP, CRUNCHY CABBAGE



Crisp, Crunchy Cabbage image

Make and share this Crisp, Crunchy Cabbage recipe from Food.com.

Provided by Bergy

Categories     Vegetable

Time 16m

Yield 6 serving(s)

Number Of Ingredients 5

3 teaspoons lite olive oil
4 cups shredded cabbage
2 cups bean sprouts
1 teaspoon caraway seed
salt and pepper

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.

CRISPY TOFU AND CABBAGE STIR-FRY



Crispy Tofu and Cabbage Stir-Fry image

This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you'll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves - also known as cilantro - creates a range of complex but related flavors. Then there's what might be the quickest - and your new favorite - way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don't have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     weeknight

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 small red onion, thinly sliced
Kosher salt
1/4 cup cornstarch
1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)
1/4 cup neutral oil (such as canola or grapeseed), plus more as needed
About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated
1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
1 tablespoon coriander seeds, crushed
1/2 cup coarsely chopped cilantro leaves and stems
2 tablespoons lime juice (from 1 large lime)

Steps:

  • In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
  • Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
  • In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.

CRISPY SHREDDED CABBAGE



Crispy Shredded Cabbage image

Like the crispy 'seaweed' you get from Chinese restaurants.

Provided by EleaJ

Time 11m

Yield Serves 1

Number Of Ingredients 0

Steps:

  • Heat the oil ready for deep frying (safest to use a deep fat frier).
  • Put the shredded cabbage into the oil for about 30 - 50 seconds or until crispy.
  • Remove the cabbage and drain most of the oil off, place onto kitchen paper to soak up the remaining oil.
  • Sprinkle the sugar and salt over the cabbage and if possible put it in a sealed container and give it a shake to spread it evenly.

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