Cabbage rolls with nasturtium leaf kimchi from Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine (page 134) by Edward Lee
- scallions
- ground beef
- ground cinnamon
- ground cumin
- fish sauce
- long grain rice
- garlic
- labna cheese
- lemons
- mint
- black peppercorns
- chicken stock
- dried red pepper flakes
- cabbage
- nasturtium leaves
- roasted sesame seeds
-
EYB Comments
Kimchi must ferment 1 week.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.