It's not enough to cook delicious food, you need to arrange and serve it beautifully. The art of carving (cutting) vegetables will help make the dish look memorable. Any vegetables and fruits can serve as a material. For example, you can cut a rose from Chinese cabbage.
They take forks of Beijing cabbage of the right size - for a small flower, the head of cabbage should be small, but if the rose is destined for the role of a central decoration on the table, the cabbage can be large in size. Cut the cabbage in half horizontally, form petals 4-5 cm high in the first row with a thin utility knife. If there is a set of knives for carving, it will be more convenient to cut. A dovetail knife is used to cut through the thick part of the leaf, and the delicate lace part is cut with scissors.
Rows of petals are cut to the center of the corrugated delicate greenery, making sure that each subsequent row is higher than the previous one. Having reached the middle, with a sharp knife, remove several layers of corrugated leaves from the center, leaving the middle intact. It will become the heart of the rose. They trim, undermine the details, remove the corrugated parts of the leaves between the rows of petals to make the flower look more voluminous.
Supplement the flower at will with leaves cut from zucchini, cucumber, apple. But the leaves will be superfluous if the rose is a decoration for a dish with salad or cold cuts. If the rose is large, remove the middle and place a small vase of sauce in the center. You can bake envelopes with vegetable filling from the leftover cabbage. Fry onions, carrots, add eggs and wrap the filling in cabbage leaves.
