Cabbage Pkhali
This is a traditional Georgian pkhali made from boiled cabbage mixed with a rich walnut paste and aromatic spices. It's an excellent cold dish, perfect as a side or a light appetizer for lunch or dinner.
Ingredients
- garlic3 clove
- ground coriander1 tsp
- Blue Fenugreek½ tsp
- White wine vinegar1 tbsp
- Salt1 tsp
- water100 ml
Instructions
6 steps- 1
Cut the cabbage into large pieces and boil in salted water until tender (about 20-25 minutes).
25 min
100°C
- 2
Drain the boiled cabbage, let it cool, and squeeze out any excess liquid thoroughly. Then finely chop it or pass it through a meat grinder.
10 min
- 3
Blend or grind together the walnuts, garlic, ground coriander, blue fenugreek, red pepper flakes (if using), salt, and vinegar until a smooth paste is formed. Add a little water to achieve the desired consistency.
5 min
- 4
Combine the squeezed and chopped cabbage with the walnut paste. Mix well to ensure all ingredients are evenly distributed.
5 min
- 5
Chill the pkhali in the refrigerator for at least 30 minutes to allow the flavors to meld.
30 min
4°C
- 6
Before serving, garnish with pomegranate seeds (optional).
Nutrition
1 serving ≈ 415 g
Nutrition values are estimates. - means data is unavailable.
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