Separate cabbage leaves and fold the thick white parts to make them easier to cook.

Mix 2 cups of flour with water to create a thin batter that flows easily.

Dip the folded cabbage leaves into the batter, ensuring they are evenly coated, and remove excess batter using chopsticks.

Heat oil generously in a pan and fry the cabbage on medium heat until golden brown and tender.

Prepare the dipping sauce by mixing soy sauce, chopped green onion, and optional chili or sesame seeds.