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Red Cabbage Shards

  • Red cabbage, cut into pieces 250.0 g
  • Red apple vinegar 50.0 ml
  • Salt to taste

Red Cabbage Caviar

To Serve

  • Rice paper 16 sheets
  • Glass/vermicelli noodles 160.0 g
  • Fresh coriander, finely chopped 5.0 g
  • Avocado, thinly sliced, 2 ea
  • Lemon juice 50.0 ml
  • Carrots, julienned 80.0 g
  • Baby Marrowor cucumber, julienned 80.0 g
  • Red cabbage, shredded 50.0 g
  • Dill, stalks removed 10.0 g
  • Radishes, thinly sliced, 48 ea
  • Edible flowers, 16 ea
  • Edamame beans, 48 ea
  • Sesame seeds, toasted 10.0 g


Vibrant and crisp red cabbage meets gourmet satisfaction! Rice paper wraps filled with unique red cabbage caviar bursting with tangy and savoury notes and various textures and flavours.



  1. Red Cabbage Shards

    1. Place the red cabbage, red apple vinegar and salt into an electric blender and liquidise until smooth. Strain the juice and put aside. Place the red cabbage solids onto a silicone mat or grease-proof paper and roll until thin. Put into the oven set at 60 °C for 12 hr or until it’s dried and looks like shards.
  2. Red Cabbage Caviar

    1. Add the Knorr Professional Vegetable Stock granules and red wine to the red cabbage liquid.
    2. Add Agar-agar and gelatine and bring to boil while stirring. 
    3. Divide the mixture into two. Use a syringe to make red cabbage caviar. Pull the liquid and drop into chilled olive oil. Once floating, rinse and serve. 
    4. For the second half of the liquid, pour onto a silicone mat and make sure it is thin and even. Chill for 20 min. Cut desired round size cuts.
  3. To Serve

    1. Soak one rice paper wrapper at a time in warm water. When it begins to loosen, remove it from the water and set it on a damp surface, such as a cutting board. 
    2. Cook the noodles as per packaging instructions. Dress with sesame oil and coriander. 
    3. Pour lemon juice on the avocado to prevent browning. 
    4. Place the dill, edamame beans, edible flowers, prepared veggies and noodles in the centre of the wrapper. Fold over the wrapper, tuck in the edges, and continue rolling until the seam is sealed. Cut in half and place on a serving platter. 
    5. Sprinkle the sesame seeds on top of the rice paper wraps.
  4. Sauce

    1. Add ginger to the Knorr Professional Honey & Soy Sauce and mix well. 
    2. Fill each pipette with the Knorr Professional Honey & Soy Sauce mixture, Knorr Professional Hollandaise Sauce and Knorr Professional Sweet Chilli Sauce. 
    3. Cut the wraps in half and stick in filled pipette. Top with the red cabbage veil, red cabbage shards and red cabbage caviar.
  5. Chef’s tip:

    • Don’t overfill the rice paper rolls with vegetables, too much filling could break the rice paper. 
    • Prep beforehand. Have all the prep done before rolling the rice paper wraps. 
    • Make the rice vermicelli noodles ahead of time. 
    • If the rolls are not eaten after a day, the rice paper will begin to harden. 
    • To keep the rice paper from sticking, ensure your work surface is always kept wet. Run your cutting board under water or use a damp cloth to wet the board. You can also place a damp towel on your surface to keep the paper from sticking. 
    • Use a dehydrator for the chards.