Cabbage Tempura

I absolutely love cabbage tempura (AKA battered stuff), and with such a vast array of green leafy vegetables available, what better than covering them in carby batter and deep frying them?! Ok, so it destroys a few of the water soluble vitamins along the way and adds more fat, but it’s not like we’re eating this everyday! Such delicate little leaf crisps, I love their fragility and gentle flavour.

birds eye close up view of deep fried small cabbage leaves in golden crispy batter in white tin vintage round plate elevated in the air.

Not a long post, but we all know nobody comes here for the writing…so here’s the recipe hungry peeps!

Serving size:

Serves 3-4


  • 1 flax egg
  • 40g cornflour
  • 40g  tapioca starch
  • 50ml plant milk
  • 1 head Chinese cabbage
  • Oil to cook


  1. Briskly whisk together the egg, milk and flours.
  2. Dip in whole cabbage leaves and ensure that the excess batter is scraped off.
  3. Deep fry in hot oil for 5-7 minutes until a slightly tan colour then remove from the pan.
  4. Remove and allow to rest on a tea towel to remove excess oil and serve.

Enjoy your cabbage tempura dipped in hot sauce, sweet chilli or even just ketchup.

Why not have a sweet sour to follow this tempura starter? Find the recipe here:

I’d like to give a massive thanks to Ania from Lazy Cat Kitchen for her inspiration in helping me create this recipe. You can find her version here:

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