Cooking with Roses: Rose Petal Kimchee
Recipe Type: Appetizer
Prep Time: 
Total Time: 
Serves: 4
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.
  • 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
  • ½ garlic clove, shredded
  • 1 tbsp (0.5 oz.) rice vinegar
  • tbsp (0.25 oz.) japanese soy sauce
Nevado Roses Organic Rose Leaves
  1. Separate the Chinese cabbage leaves.
  2. Mix water and salt and soak the cabbage for a few hours.
  3. Rinse the cabbage under running water.
  4. 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.
  1. Fasten with a toothpick.
  2. Fasten your Seat Belts.
  3. Enjoy!
Recipe by Honest Cooking at