The word “pkhali” the Georgians call any herb or leaves – boiled, pressed, crushed, mixed with spices, garlic, pomegranate, nuts. The main rule of phali is seasonality. In spring, young garden tops are used, in autumn and winter – spinach and beets. But pkhali from cabbage is cooked until July, when the cabbage is really tender, fresh and young.
Ingredients
Serves: –+
- Young cabbage 500 g
- Walnuts 75 g
- Red wine vinegar 20 ml
- Cilantro 5 twigs
- Dill 5 twigs
- Parsley 5 twigs
- Garlic 3 cloves
- Ground red pepper 5 g
- Hmeli-suneli 7 g
- Walnut oil 5 ml
- Salt taste
Per serving
Calories: 131 kcal
Proteins: 4.3 g
Fats: 9.6 g
Carbohydrates: 7.5 g
Method
Remove the top darkened and withered leaves from cabbage. Cut the head of cabbage in half and cut the stump. Dip the cabbage halves in boiling salted water and cook for 20-25 minutes, until soft.
Throw the cabbage in a colander, allow to cool. Then cut the leaves quite large, in pieces 1–1.5 cm.
Pour nuts into a mortar, add crushed garlic. Remove tough stems from herbs, chop finely and add to a mortar. Add suneli hops, red pepper, salt, wine vinegar and mix well. Add a little boiled water to make the mixture look like a paste.
Stir cabbage with hazelnut dressing, drizzle with hazelnut oil and serve.
