Crispy Seaweed

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

Method

We'll start with the cabbage which is the same for any type you are using. Just cut each leaf  lengthways down either side of the central stalk. Disgard the stalk piece as it will be too hard for this recipe.

This will leave you with just the outer parts of the leaf which you need to roll up and chop into thin slithers about half a centimeter wide.

Add these to a large baking tray with the salt and oil then mix well so it is all coated nicely.

Put them in the oven for 6 minutes at 180c (360f) then turn up to 200c (390f) and check every 2 mins giving it a turn over until the cabbage has crisped up but not burned. It should take about 6 minutes for this but as every cabbage has a different water content the only way is to keep an eye on it.

Once done remove from the oven and lay the cabbage out on some kitchen towel to drain off some of the oil whilst you make the topping.

For the topping just mix together the five spice and sugar then add the chilli powder if using (I like a bit more heat in there).

Now put the cabbage in a bowl then sprinkle over a bit of the topping. You'll have more than you need so just serve the remainder along side the dish so people can add as required. That way no one gets to just eat all the coated bits and leave you without.

Enjoy