The King Of Roses is back with a deliciously romantic Rose Petal Kimchee hors d´oeuvre recipe.
By John Nevado
This is my first posting in a ”triptych” of delicious hors d´oeuvres made with roses as the main ingredient. A savoury korean kimchee, rolled in fresh, luscious rose petals. To serve when you are trying to bag that date, to impress, or just when you want to feel a little rose-romance at home. Alone. On a rainy tuesday.
PrintCooking with Roses: Rose Petal Kimchee
- Total Time: 20 minutes
- Yield: 4 1x
Description
Kimchee with fresh rose petals. To serve when you are trying to bag that date, to impress, or just when you want to feel a little rose-romance at home.
Ingredients
Scale
- 175 grammes (6 oz.) Chinese Cabbage
- 1 liter (34 oz. or 4.2 cups) water
- 1 ¾ (2 oz.) table spoon salt
1 deciliter (1/8 quart) finely shredded Swede (OK, that´s NOT nice, I am half Swedish…) Also known as rutabaga or Yellow Turnip.
- tbsp (0.5 oz) paprika powder
- tbsp (0.5 oz.) shredded ginger
- tbsp (0.25 oz.) sugar
- 1/2 garlic clove, shredded
- 1 tbsp (0.5 oz.) rice vinegar
- tbsp (0.25 oz.) japanese soy sauce
Nevado Roses Organic Rose Leaves
Instructions
- Separate the Chinese cabbage leaves.
- Mix water and salt and soak the cabbage for a few hours.
- Rinse the cabbage under running water.
- Let the cabbage leaves dry on a kitchen towel.
Mix the stuffing.
Pour a little dollop of stuffing on each cabbage leaf, and then roll in a rose leaf.
- Fasten with a toothpick.
- Fasten your Seat Belts.
- Enjoy!
- Prep Time: 20 mins
lovely!