Not just amazing for cabbage but actually amazing. The secret, as always, is fat.

Here’s the ‘recipe’, before I forget it. Quantities are whatever feels right, unless otherwise specified.

Savoy cabbage (don’t wash it if you can bear not to; just remove the outer leaves)
Ghee (take a dangerous amount and then double it)
Coconut oil (twice as much as seems wise)
Cumin seeds, fennel seeds, mustard seeds, chilli flakes
Salt

Shred cabbage.
Melt fats in skillet. Add spices and heat until they start to pop.
Add cabbage and salt and stir to coat with fats.
Leave over medium flame, stirring occasionally, until crispy with browned bits.
That’s it. Fills the same needs as chips when all you have in the house is vegetables.