Well since you're not in SE Asia, I highly recommend using kale if you deep fry greens. Consistency is key, and because cabbage is veiny, some of it comes out crispy and other parts undercooked. Kale is perfectly flat, so cut out the stem and it makes some super fast crunchies, literally in seconds when deep-fried.

Hmmmm....perhaps deep-fried greens on garlic bread for the ultimate crunch 😉.