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.

Notes about this recipe

  • Eat Your Books

    Kimchi must ferment 1 week.

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