The hot, tangy, intense flavour of kimchi is paired with swede, apples and Caerphilly cheese in this unusual but incredible stuffed cabbage dish from chef Neil Campbell. Served with a buttery kimchi juice and orange sauce with crispy sage leaves to finish, it's a wonderful example of how sweet and salty flavours can work in perfect harmony.
Neil has included instructions for making your own kimchi at home, but if you haven't got time to wait a week for it to ferment, you can use shop-bought kimchi and skip to step 7 (you'll still need a few cabbage leaves for stuffing, however).
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