Spiced Cabbage & Onion Tempura! Light and crispy vegetable tempura, seasoned with an addicting spice mix of salt, garlic powder, fennel, cumin, coriander, and paprika for a zesty savory bite. A new way to eat a staple winter cabbage, this vegetable tempura recipe couldn't be simpler. Eat hot with a squeeze of lemon, and enjoy!

Staple seasonal veggies in new ways.

I’m starting this year with a new series about making staple seasonal veggies in new ways. This was sparked by a need to change my daily meals and challenge myself to make sometimes bland winter vegetables more exciting and tasty. The first vegetable that came to mind was cabbage. These tempura batter, fried cabbage, and onions remind me of a fish and chips-style snack without the fish. Crunchy, salty, and spicy treat that will satisfy you all winter long when you crave that savory snack.

Do you have low expectations for winter produce?

Expectations are low for fresh produce in the dead of winter. But that doesn’t mean you can’t have something zesty and full of flavor. This humble vegetable can do way more than be in a salad or soup. Cabbage is often an overlooked part of the brassica family but can transform into something delicious if cooked properly. For this series, I will explore the range of cabbage by trying it in ways I don’t often make, like braised, sautéed, fried, or pickled.

Cold temps = sweeter vegetables 

As temperatures drop, many vegetables convert their starches to sugar. Sugars have a lower freezing point, which helps them survive. Most root vegetables, artichokes, and brassicas, such as cabbage and leafy greens, grow sweeter as the temperature drops when harvesting or buying; think about picking your vegetables like carrots and greens when it is colder for a less bitter and harsh texture.

Cabbage Storage and Prep 

Don’t worry if your cabbage is getting a little rough around the outside; pull off the outer leaves, and it should be good. Cabbage doesn’t need much prep. For most preparation, start by quartering the cabbage through the base. Slice the triangle core away from the leaves, and now you can cut through the leaves for many recipes.

What is Tempura?

Tempura is a popular Japanese dish of vegetables and seafood coated in a very light, airy, and fried batter. This simple and quick recipe is fried as soon as the batter is mixed and eaten right away.

What can you fry in Tempura batter?

Nearly anything you can fry in a tempura batter. Shrimp, chicken or fish taste great. Try bell peppers, green beans, broccoli, eggplant, mushrooms, and sweet potatoes too. Get creative, there are so many yummy options.

Tempura Tips

1. Sifting the flour helps make it easier to incorporate into the batter. Producing an extra light, crispy exterior. 

2. To create a crisp exterior, keep the batter cold by using chilled sparkling water or club soda. 

3. Prepare all the ingredients you want to fry before mixing the batter ingredients.

4. You can also use chopsticks to mix the batter instead of a whisk. It can help prevent the over mixing of the batter and keep the air. 

So here’s the first recipe that celebrates the humble cabbage, showing its versatility for a crunchy and light snack. Not to mention, it’s a great budget-friendly option that uses no meat and all affordable pantry ingredients.

SNACK

Spiced Cabbage and Onion Tempura

Cook time: 30 minutes

INGREDIENTS

• ¼ head green cabbage

• 1 yellow onion

• avocado oil or vegetable oil, for deep-frying

• ½ cup all-purpose flour, sifted

• ½ cup cornstarch or potato starch

• 1 cup sparkling water or club soda, chilled

• 1 tsp ground fennel seeds

• 1 tsp ground coriander seeds

• ½ tsp ground cumin

• ½ tsp paprika

• ½ tsp garlic powder

• ½ tsp kosher salt

• 1 lemon

INSTRUCTIONS

1. Cut the cabbage and onions. Peel and slice the onion into rings ¼ inch thick. For the cabbage, start by cutting away the cabbage core and separating the leaves. They can look rustic and can be in different sizes. Cut small enough to fit in your frying pot.

2. Arrange a double layer of paper towels on a baking sheet and set it near the stove. Once the vegetables are frying, you’ll want it handy. Pour 1-inch of oil into a small saucepan pot, ensuring at least 3 inches of headroom in the pan. Slowly bring the oil up to 375 or place a small drop of batter into the oil to see if it bubbles rapidly, then it’s ready for frying.

3. While the oil heats up, make the seasoning mix. Add the fennel, cumin, coriander seeds, paprika, garlic powder, and salt in a spice grinder or mortar and pestle. Mix until most whole seeds are thoroughly ground. It’s ok if there are some chunks left. Set spice mix aside in a small bowl. 

4. When the oil is ready, whisk together the flour, cornstarch, and sparkling water. Be careful to not over mix the batter.

5. Starting with onions first, dip each ring into the batter and let the excess drip off in a thin layer. Carefully submerge the vegetable into the oil. Don’t overcrowd the pan. Fry until the coating is puffed and very light golden brown. Transfer to the paper towels to drain and immediately season with the spice mix and continue frying the cabbage next. 

6. Serve immediately, while hot, with a squeeze of lemon, and enjoy.

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