We have a peas and cabbage (essentially cook both of them in a pan/wok with mild spices, you can add carrots, tomatos or onions to your liking to increase the volume or add more textures), you can prepare dim-sums or momos (refined-flour or rice flour sheets filled with vegetables(usually cabbage, carrots; minced) or some meats, steamed). You can pickle the cabbages, or even make chips out of them (mince fine, then sun/oven/microwave/air-fryer drying to a point where they loose about 40-50% by weight/volume of water, then bake or fry to your preferences in mild spices)
well, minced may not have been the best word. the size should be close to cross section of smaller confetti. Cabbage has very high water content, and if you dont get them small enough, they would not get crispy.
you can also make this with onion, and that is what I have made mostly. You can also store it for a reasonable amount of time if not oil fried, and over here (where i belong) we even have a spice which is essentially this onion chip powder
We have a peas and cabbage (essentially cook both of them in a pan/wok with mild spices, you can add carrots, tomatos or onions to your liking to increase the volume or add more textures), you can prepare dim-sums or momos (refined-flour or rice flour sheets filled with vegetables(usually cabbage, carrots; minced) or some meats, steamed). You can pickle the cabbages, or even make chips out of them (mince fine, then sun/oven/microwave/air-fryer drying to a point where they loose about 40-50% by weight/volume of water, then bake or fry to your preferences in mild spices)
Thanks! The cabbage chips sounds interesting. You say to mince fine, how do they become a chip shape rather than just dry dust?
well, minced may not have been the best word. the size should be close to cross section of smaller confetti. Cabbage has very high water content, and if you dont get them small enough, they would not get crispy.
I’m very curious to try this!
you can also make this with onion, and that is what I have made mostly. You can also store it for a reasonable amount of time if not oil fried, and over here (where i belong) we even have a spice which is essentially this onion chip powder