False Seaweed

The authentic dish of the northern regional cuisine uses a special variety of seaweed, which is not available here. However, the ingredients used in this modified recipe produce a similarly delicious dish.

Sufficient for 6 people

Remove the hard stalks from the cabbage leaves. Roll up a few leaves at a time and cut diagonally into strips as narrow as possible. Spread them out on kitchen roll so they can still dry. The drier the cabbage strips are, the crispier they will be without losing their fresh green color (the leaves can be cut a few hours ahead).

Fill the wok halfway with oil and heat to 200 degrees. Pour in half of the cut cabbage leaves and fry them out in oil for 2 min. They will be crispy and darker in color.

Fish them out with a sieve spoon and drain on kitchen roll. Fry the second half in oil.

Cool the leaves a little bit, then put them on a plate.

Sprinkle with salt and mix well, then sprinkle with sugar and mix well. Garnish with the almond kernels and serve lukewarm. The leaves will also remain crisp for one night. Do not put in the refrigerator!

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