Shredded Cabbage

Preheat your oven to 375°F (190°C) or heat oil in a deep pan to 350°F (175°C) if frying. Line a baking sheet with parchment paper if baking.

Remove the outer leaves of the cabbage, halve it, and finely shred the leaves into thin, uniform strips using a sharp knife or mandoline. Aim for strips no wider than 1/8 inch for even crisping.

Spread the shredded cabbage on a clean kitchen towel or paper towels and pat thoroughly dry to remove as much moisture as possible. Excess moisture will prevent the cabbage from crisping properly.

Melt butter or margarine and toss the dried shredded cabbage in it until evenly coated. Season generously with salt, pepper, and a pinch of freshly grated nutmeg, tossing again to distribute the spices.

If baking, spread the seasoned cabbage in a single, even layer on the prepared baking sheet, ensuring the strips do not overlap. Place in the preheated oven.

Bake for 15 to 20 minutes, turning the cabbage halfway through, until the strips are golden brown and crisp. Watch carefully in the final minutes to prevent burning.

If frying, carefully lower small batches of the seasoned cabbage into the hot oil and fry for 1 to 2 minutes until golden and crisp, then remove with a slotted spoon and drain on paper towels.

Allow the crisps to cool completely on a wire rack or paper towels, where they will firm up further. Adjust seasoning with additional salt and serve immediately as a snack.