Purple Cabbage Recipe | Cabbage Chips

Introduction

Who eats cabbage? That was the first thing I asked myself when I found out I was going to do a cabbage post. Like most vegetables it is probably healthy, colorful, and not very fatty. Little did I know that I was about to make an epic purple cabbage recipe.

Well, anyway, off I went searching Pinterest and everywhere else for a cabbage recipe. There was nothing that looked very good to this fat guy. So I thought, “What if I deep fried it?” What! If! I was about to find out.

I should explain a little about myself to you before we get going too far. I have two really dumb habits that I think my better-half would rather me not have. I love gardening and I try to grow every piece of produce that I can from the grocery store in pots (see my ginger post here). I also try to make every overly-healthy meal something that would make a cardiologist’s heart stop. Why? Because I can. This usually involves deep frying, adding bacon, or using lots and lots of sugar. Sometimes I take something that is already bad like bacon, and make it worse. Like this candied bacon.

Bad habits in tow, I went to my local grocer and found two cabbages. One purple cabbage and one green cabbage. Frankly, I just thought they were pretty. Apparently some cabbages do actually manage to escape the sauerkraut factories and make it to your local store unscathed.

Well, I went home and got busy. I took the cabbages and washed them before photographing them, which is what food bloggers do. By the way, I have a semi-permanent studio built into my kitchen. That’s always fun to explain to your friends who don’t understand blogging. They always ask “so you just put the recipes online for free?” “Yes.” “Well, how do you make money?” “Magic. It’s basically magic,” I tell them.

Being a shameless self promoter, I decided to use one 0f my spices in my deep fried cabbage recipe making my total ingredients up to three. Get Ready! Here comes the magic!

Ingredients

• Cabbage
• Vegetable Oil
• Spiceé Gourmet Tuscan Blend

Directions

First, pour an inch of oil into a pan and heat it. While it is heating, tear off some leaves of the cabbage and make them into good sized chips.

Carefully place them in the oil. When I mean carefully, I man quickly and have a splash guard or lid available right away. These things splattered and popped like crazy! I now have grease stains on my ceiling. Seriously, be very careful if you do this and if for some reason it catches fire, make sure to smother it with a lid or wet towel. DO NOT USE WATER! I had a couple of very small flame-ups from drops popping out of the pan onto my gas range.

Remove from the oil when done to your preference and drain on paper towels. Sprinkle some Tuscan spice on top for flavor.

Enjoy!

Summary

Humor (or lack of it) aside, the purple cabbage recipe made some pretty good chips. If nothing else, they made a great splash of color for serving. The outside of the leaves were crispy and the thicker center’s were meaty and almost chewy. The flavors of the cabbage really came out and any bitterness that comes with eating them raw was completely gone. It was a fun experiment and a good way to eat cabbage. You could also try sprinkling the leaves with olive oil and baking them slowly until they dried out. This would produce a nice crispy chip to enjoy. If you like things more plain, use just a pinch of salt or pepper instead of the Tuscan spice. Thanks for reading!

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