In Melbourne where I live, the price of Cabbage is unbelievable lately. The other day I bought a Savoy Cabbage and didn’t want to waste the outer leaves that were quite tough. Then I did an experiment. I have heard of Kale Chips, which is oven-baked Kale leaves. I baked Cabbage outer leaves in the same way. They burnt!!! I didn’t want to give up and tried again. Second attempt was a success. I enjoyed these crispy, but a little bit too salty Cabbage Outer Leaf Chips. My conclusion is that you need to bake at a LOW temperature and season VERY LIGHTLY, and WATCH CLOSELY as they can burn easily.
Cabbage Outer Leaves
Olive Oil *OR Oil of your Choice
Spice *e.g. Pepper, Cumin, Chlili, Curry Powder, etc.
*Note: I used Pepper, and I added Garlic Powder as well.
- Preheat oven to 120ºC. Line a baking tray with baking paper if required. *Note: Bake at a low temperature. My oven works best at 120℃, but you need to lower the temperature. Fan forced baking might work better.
- Wash Cabbage Outer Leaves, dry with tea towel very well, remove the hard veins that are just too tough to eat, and cut into chunky pieces. *Note: Cabbage Leaves will shrink a lot when baked.
- Drizzle Oil, toss and mix, and coat each piece very lightly. Spread the Cabbage pieces on the prepared baking tray evenly in a single layer, and season lightly with Salt & Spice of your choice. Today I used White Pepper.
- Bake for 20 to 30 minutes OR until crispy. Watch closely as they can burn easily. Thinner parts get crispy quicker, so take them out earlier.
- *Note: You might be interested in ‘Spicy Cabbage Outer Leaves’ and ‘Cabbage Outer Leaves & Prawns Okonomiyaki’.