It’s not enough to cook delicious food, you need to beautifully arrange and serve it. The art of carving (cutting) of vegetables will help to make the dish memorable in appearance. As the material can serve any vegetables and fruits. For example, a rose can be cut from Chinese cabbage.
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Take the forks of Beijing cabbage of the right size - for a small flower, the head should be small, but if the rose has the role of a central decoration on the table, cabbage can be large in size. Cabbage is cut in half horizontally, with a thin universal knife in the first row they form petals 4-5 cm high. If there is a set of knives for carving, it will be more convenient to cut. The dovetail knife cuts through the thick part of the sheet, and cuts the delicate lace with scissors.
Rows of petals are cut to the center of the corrugated tender greens, making sure that each subsequent row is higher than the previous one. Reaching the middle, a sharp knife removes several layers of corrugated leaves from the center, leaving the middle intact. She will become the core of the rose. Trim, grind the details, remove the corrugated parts of the leaves between the rows of petals, so that the flower looks 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 of a dish with salad or cold cuts. If the rose is large in size, the middle is removed and a small vase with sauce is placed in the center. From the remnants of cabbage you can bake envelopes with vegetable filling. Fry onions, carrots, add eggs and wrap the filling in cabbage leaves.