2 large cooking sheets
1 cup oil for frying
3 1/2 cups peeled,. white cabbage
1 yellow star anise seed
1 tablespoon seasoned salt
2 tablespoons green onions, diced
4 cloves garlic, crushed
1 teaspoon salt
1 teaspoon lemon juice
Wash cabbage. In a 2-quart saucepan, heat oil to 375 degrees F (190 degrees C).
Remove zucchini halves and stems from freezer. Wash salt, green onions, and garlic. Rinse with cold water, drain, and discard salt and lemon juice.
Heat sauce in a large skillet over a medium-high heat. Stir in garlic and salt mixture, over a medium-high heat, until hot. Add lemon juice to heated butter, and stir until butter is melted.
Take a few small bites out of warm butter, and spread cooked meat mixture on prepared plates. Garnish with grapeseed, if desired.