Battered and fried cabbage with crispy seeds and lemons from Six Seasons: A New Way with Vegetables (page 334) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tonnato

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dany_du23o5 on January 19, 2026

    I found it lackluster.

  • MelMM on February 01, 2019

    10-5-2017 Made batter gluten-free by using a mix of sweet rice flour and potato starch. The different seeds behaved differently in the batter. The poppy seeds stayed suspended in the batter more than the other seeds, whereas the large coriander seeds tended to drop out. I would try this again with another seed mix. I'm think the Indian pickling mix, panch puran, would work nicely and give a lot more flavor. Or just mustard seeds. I'd probably also play around with the batter a bit. Something I'm likely to experiment with going forward. Just not this exact combination of veg and seeds.

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