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different ways

post #1 of 3
Thread Starter 
has anyone ever fried cabbage????icon_smile.gif

i would like to know how....
post #2 of 3
Slice the cabbage about 1/8 inch thick and put them in stir frys. They take the place of bok choy, lo bok or Nappa. Put them in at the start of the fry. For nappa you put it in near the end to preserve the crunch a bit, but cabbage takes a bit longer to cook. I start the meat, cabbage, mushrooms, carrot, onions, minced garlic, and peppers right away as soon as the carrots start to lose some of their crunch put in the bean sprouts, zuccini, and noodles.

A mix of green and purple cabbage in a stir fry gives the dish eye appeal.
post #3 of 3
I don't know why you couldn't give them a breading, a thinner one without cornmeal or batter but a seasoned flour type of breading I figure they should fry up nicely but you need to have items in a deep fry for at least 1:45 but 2 minutes is better to crisp up the outside.
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