Crisp seaweed was by far the easiest way to get me to eat cabbage as a kid. I'd insist on ordering it everytime we went to a restaurant with absolutely no idea what it was made of. If you'd told me at the time there is no way I would have believed you.
This crispy seaweed recipe is roasted in the oven rather than fried so contains a lot less oil and has a homemade topping that you can spice up. Any leafy green cabbage will work for this, I've done it with kale, spring greens, savoy and Portuguese all the same way with equally good results, but if you had to push me I'd pick the spring greens mostly because I never have a better idea what to do with them.
Ingredients
Serves 4-6
1 head of cabbage (any green leafy cabbage)
1 tsp salt
2 tbsp vegetable oil
1/2 tsp five spice powder
2 tbsp demerara sugar
optional 1/4 tsp chilli powder
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