Description
A savory Korean kimchee rolled in fresh, luscious rose petals, perfect for a romantic evening or a unique hors d’oeuvre.
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 and set aside.
- In a large bowl, mix the water and salt until the salt is fully dissolved.
- Soak the cabbage leaves in the saltwater solution for a few hours to soften them.
- After soaking, rinse the cabbage leaves thoroughly under running water to remove excess salt.
- Lay the cabbage leaves on a kitchen towel to dry completely.
- Once dry, mix the finely shredded Swede with the cabbage leaves to create the stuffing.
- Roll the stuffing in fresh rose petals to serve.
Notes
Use fresh, pesticide-free rose petals for the best flavor and safety. This dish is best served fresh, but can be stored in the refrigerator for up to 2 days. Experiment with different types of roses for varying flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 3
- Sodium: 700
- Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
- Cholesterol: 0